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Skin the Pineapple cut into small fine pcs put in a vessel, add the cloves, salt & enough water to cover it cove & cook for ½ an hr. on low flame till soft. Remove from heat, remove the cloves and mash nicely, add sugar, colouring, essence & citric acid, put back on heat & keep mixing continuously till it thickens & is sticky - ( 2 string consistency is reached) or when the bubbles start bursting & splashing around, - remove from heat – leave to cool – put into dry, clean air tight bottles & use.
To Test if the Jam is ready – take a spoonful of the boiling Jam, put it on to a saucer & leave to cool. If it sets on cooling & no water separates from the Jam, the Jam is ready.
PN:-
Lime Juice 1 ½ tbspn could be used instead of Citric Acid.
To make Apple Jam use the same Recipe. I.E. Skin the Apples, remove skin, seeds & core, cut into small pcs. put in a vessel, add a 1” pc. Of Pattai, cloves, salt & enough water to cover it - cover & cook for ½ an hr. on low flame till soft – stirring occasionally. Remove from heat, remove the pattai & cloves and mash nicely, add sugar, colouring, essence & citric acid, put back on heat & keep mixing continuously till it thickens & is sticky - ( 2 string consistency is reached) or when the bubbles start bursting & splashing around, - remove from heat – leave to cool – put into dry, clean air tight bottles & use.
To make Mango Jam use the same Recipe as above.
Yellow or Orange food colour (Kesari pwd) could be used. Mango Essence could be used for Mango Jam
For Guava Jam no cloves of Pattai to be used.
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