1.
mixed fruit pulp-1 litre or 1 kg
2. sugar-1 kg
3. citric acid-1 tsp
4. rasberry red colour-1 pinch
5. sodium benzoate(preservative)-1
pinch
6. mixed fruit essence-1/2 tsp
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
Note:
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
Method
Add sugar to fruit pulp
and cook on high flame.
When sugar dissolves
completely, add citric
acid
Stir and cook till
thick. Add colour and
essence while hot.
General Tips:-
Preservative proportion
1kg sugar =1/2 tsp
citric acid
per 1kg of sugar =1kg
600 gm of jam
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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