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.