Making Jam at home does take a bit of time but it is such a revelation in terms of taste, texture and overall goodness! This is the first time that I’ve made Mixed Fruit Jam at home and I’m hooked! I’m never going to buy a store-bought bottle of jam ever again! I have no idea what these bottled jam companies sell us but I know now for a fact that there is absolutely no fruit at all in their jam! I’m waiting for the day when some cash rich person breaks into the Indian market with really good jams and jellies and creates solid competition for the gunks who have enjoyed a monopoly so far.
All you need for making mixed fruit jam is some nice quality fruit and some sugar. No color or preservatives needed as I am sure that these are bad for health. If the fruit is a bit over ripe then all the better as the fruit is all the sweeter at this stage. So here’s my recipe for Homemade Mixed Fruit Jam –
- Apple - 1 Large
- Green Grapes - 400 Grams
- Black Grapes - 50 Grams (For Color)
- Guava - 1 Large
- Bananas - 5
- Papaya - 200 Grams
- Oranges - 10
- Sugar - 500 Grams
- Date Palm Jaggery - 250 Grams
- Butter - 1 Tablespoon
- Place a non-stick deep cooking pot on low flame.
- Chop the apple, papaya, and bananas into chunks and drop into the cooking pot. There is no need to chop the grapes.
- Blitz the guava in a blender and pass the pulp through a strainer to remove the seeds. Add the guava pulp to the cooking pot.
- Squeeze out the juice of the oranges and add to the fruit mix. Add the orange pith too. Remove and discard all the pips.
- Cover with sugar and jaggery and turn the heat to medium-high.
- Cover and bring to a boil. Stir occasionally.
- After boiling the fruit mix for ½ an hour remove the cooking pot from the stove and cool the mix down to room temperature.
- Blitz the fruit for a very short while in a food blender. We do not want a smooth paste but we want a lumpy consistency.
- Add this back to the cooking pot, place it on the stove and turn the heat up to medium-high.
- This is where the usefulness of a non-stick cooking pot comes in handy. We now need to evaporate as much of the juice in the fruit mix as much as possible. We are looking for a thick and jam-like consistency. This should take forty-five minutes to one hour.
- Add the butter now and stir into the jam.
- Keep stirring with a long spoon during this process as the jam will splutter and splash while thickening.
- Once the jam is nice and thick, turn the heat off and allow the jam to cool down completely before bottling.
- I do not insist on a complicated thickness test but feel free to thicken up the jam according to your preference.
- Enjoy with bread, parathas, and rotis!
As you cook the jam, you’ll find the color darkening and you will end up with a lovely reddish – brown colored jam. This is an all natural color and there is no need to add any artificial color. Also, fruit is packed with pectin, a naturally occurring thickener which gets activated when heated, so there is no need to add any artificial thickener either. Store this jam in the fridge and it will remain fresh and delicious for a good 14 days time or even longer.
So do make jam at home and shun the bottled concoction available in stores completely! I know you’ll enjoy this one!