Mixed Fruits Jams Recipe

 MIX FRUITS JAM

Ingredients:

• Mixed fruits (e.g., apple, papaya, pineapple, banana, mango, orange, etc.) – 1 kg (peeled and chopped)

• Sugar – 750 g to 1 kg (depending on the fruit sweetness and preference)
  
  

• Citric acid (or lemon juice) – 1 to 2 tsp

• Pectin (optional, depending on fruit type) – as required

• Water – ½ to 1 cup (for initial boiling)

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Equipment Needed:

• Stainless steel vessel or pan

• Potato masher or blender

• Cooking spatula

• Jam thermometer (optional)

• Sterilized glass jars for storage

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Preparation Procedure:

1. Fruit Selection & Preparation:

   • Choose ripe, fresh, and unspoiled fruits.

   • Wash, peel, core/de-seed, and chop them into small pieces.

2. Cooking the Fruits:

   • Put chopped fruits in a heavy-bottomed pan with a small amount of water.

   • Cook on medium heat until soft.

   • Mash or blend the mixture to desired consistency (chunky or smooth).

3. Weigh and Add Sugar:

   • Weigh the fruit pulp and add ¾ to equal weight of sugar.

   • Mix well and continue to cook, stirring constantly.

4. Add Citric Acid:

   • Dissolve citric acid in a little water and add it during boiling to enhance flavor and help in gel formation.

5. Add Pectin (if needed):

   • Fruits like apples, citrus, and guavas are naturally high in pectin. For low-pectin fruits (e.g., papaya, mango), commercial pectin may be added.

6. Cooking to Jam Consistency:

   • Continue to cook until the mixture thickens and reaches 105°C (jam setting point), or use the plate test:

     • Place a drop of jam on a cold plate. If it wrinkles when pushed with a finger, it's ready.

7. Remove Scum:

   • Skim off any foam or scum that forms on the surface.

8. Filling & Sealing:

   • Pour the hot jam into sterilized, dry jars.

   • Seal immediately with airtight lids.

9. Cooling & Labeling:

   • Allow jars to cool undisturbed.

   • Label with name and date of preparation.

10. Storage:

• Store in a cool, dry place. Refrigerate after opening.