Mixed Fruit Jam Recipe

By | Published | Jams and Preserves | One Comment

Apples 1kg
Papayas 1/2kg
Bananas 3
Chickoos 3
Orange or sweet lime 3 Grapes 1/4kg
Sugar 1-1/2kg
Citric acid 2 tsp
Essence 3/4 tsp.


All hard fruit (eg. apples) used should be boiled and peeled, and cut in hot water.
Cut and boil fruits in very little water till soft.
Blend with manual mixie.
Add sugar and cook on high flame.
When sugar dissolves completely, add citric acid
Stir and cook till thick. Add colour and essence while hot.

The jam is ready when

  • The jam bubble begin to burst and contents tend to fly all over.
  • when taken on a saucer,the water does not separate
  • taken on a spoon and swayed, it forms wrinkles

General Tips:- Preservative proportion 1kg sugar =1/2 tsp citric acid

per 1kg of sugar =1kg 600 gm of jam

Bottling: Pour the hot jam in clean, dry, wide-mouthed jars or bottles. Cool well. Pour carefully so that air bubbles are not trapped in the jam. Pour a thin layer of molten wax on it. Close tight and store.

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