Week 4 Day 2 of BM #61 -
Back when I was a child, my mom attended a workshop where she learned to make jams, preserves and the like. She was dishing them out every so often. So when it was my turn to make them at home, she just gave me a broad idea and asked me to try it out.
But when I looked up online, most of them asked for pectin. I wanted to make it all natural and so digged a little deeper. I then came across that addition of citrus peels is a good way to substitute pectin.
My family loved the home made jam and I am going to make more this summer. I used the fruits I had on hand and they blended in quite well.
Recipe Source amma
Papaya, ripe, chopped 3 cups
Plums 2, pitted and chopped
Banana, 1 medium
Apple, peeled, cored and chopped 1 cup
Sugar 2 cups
Lemon Juice 1 Tbsp
Lemon Zest 1 tsp
Method Of Preparation -
Coarsely blend the fruits along with lemon juice and zest. I had about 5 cups of puree.
In a flat bottomed but deep non stick pan, pour the puree and add sugar and cook in medium heat.
Be careful as there will be lots and lots of hot splatters. I partially covered the pot for about 45 minutes and mixed occasionally. (But still ended up with a burn blister :(()
When the splatters almost die down, It is most likely that the jam is ready. The jam should come together as a coherent mass and should be a little firm.
Remove and transfer into a glass jar after it is slightly cool.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61.
Preparation Time 55 minutes
Makes about 2 cups