Category Archives: Jam / Preserve

Black Grape Jam

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Preparation time–  10 min

Cooking time– 40 min

Ingredients

Grapes- 1 kg

Sugar- ¼ cup or less

Water- ½ cup

Method

Wash, slit the grapes and add to heavy bottom pan. Simmer for 10 min till they start getting loose. Add water and bring the mix to boil. Keep stirring. Remove from heat, blend to paste and place on heat again. Add sugar and let it cook on low flame for 30 min. Place a bowl in fridge for 15- 20 min. When the jam starts thickening, add a spoon on the refrigerated bowl and put it back in the fridge for 2 min. If it is not runny the jam is prepared. Pour the jam in sterilized jars and close the lid. Put in the refrigerator once the jar has been opened. Also as summer shall be here in next 2 months would recommend placing the UN-opened jars also in the refrigerator.

P. S – The picture shared might not be appealing, the jam however is.

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Cape Gooseberry Jam

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Preparation time– 5 min

Cooking time– 45-60 min

Ingredients

Cape Gooseberry / Indian Rasbhari – 1 kg

Grounded Clove powder- ½ tsp

Sugar- 1 ¼ cup

Method

Wash the gooseberries and slice them roughly. In a heavy bottom pan add the berries and simmer for 5-10 min stirring occasionally. When the berries have loosened their hardness and have released some water add sugar. On medium high flame bring the mixture to boil. Then lower the flame, simmer while stirring now and then to avoid sticking/ burning of sugar. Put a plate in the freezer, after the jam mixture has been simmering away for 30-40 minutes take out the plate and drop a spoon to test the density. If it is not runny Jam is done. If it is still runny simmer for next 5-10 minutes. Pour the jam in sterilized jars and close the lid. Put in the refrigerator once the jar has been opened. Also as summer shall be here in next 2 months would recommend placing the UN-opened jars in the refrigerator.

Apple Jam

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Preparation time- 20 min

Cooking time-  30 min

Ingredients-

Apples- 2 big

Cinnamon powder- 1 tsp

Orange- 1

Lemon- ½ tsp juice

Sugar- ½ cup

Water ½ cup

Method-

Peel and deseed the apples and add them to a heavy bottom pan. Add the pulp of orange and cinnamon powder and water. Bring the pulp to boil, add sugar, and cook while stirring for 20-25 minutes or till the mixture thickens. Add the juice of lemon and cook for further 10 minutes. Add the jam to sterilized jars, close the lid , invert the jar and place it in the refrigerator. Once opened, the jam can last for 1-2 months.

Orange marmalade

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Preparation Time- 1 hr

Cooking time- 1- ½ hrs

Ingredients-

Oranges- 1 kg

2 cup sugar

1 ½ cup water

Cheese cloth/ Muslin

Method-

Wash the oranges and carefully cut the skin so as to not take any white pith with the rind. Keep it aside. Take the heavy bottom pan and a bowl. Start removing the white pith from the oranges in the bowl. Start removing the skin of oranges and seeds while carefully collecting the juice (juice in heavy bottom pan and pith, seeds and skin the bowl). After all the oranges are done, chop the rind and add to the juice and orange pulp. Add half the sugar and bring the mixture to boil. Meanwhile put all the seeds pith etc from bowl in a muslin cloth, tie it properly and put it in the heavy bottom pan once the jam mixture has come to a boil, continue cooking on low flame. The seeds and white pith have natural pectin.  Cook on low flame for 1 hr with the remaining sugar. Meanwhile chill a plate in fridge and after cooking the jam for 50-55 minutes, drop a spoon on the plate and swirl a bit to see if it is setting. If no, continue to cook for another 15-20 minutes; If just there , then 5-10 minutes, if yes then squeeze all the jam, from the muslin cloth bag, stir and pour it in sterilized jam jars. It will form into jelly like after cooling down.