Ingredients and Method to make Mixed Fruit Jam
1 large ripe banana
2 1/2 cup red seedless grapes
10 to 12 large strawberries cut into little pieces yielded 1 cup of cut strawberry pieces
1 large apple (peeled , de-seeded and cut pieces) yielded about 1 1/2 cups of cut pieces
3 1/2 cups of sugar
3 tbsp lemon juice
Additional 10 to 12 large strawberries cut into little pieces need not be pureed (optional see below for explanantion)
Puree all the fruits in batches in a blender . I got a total of 4 1/2 cups of puree. I kept some strawberries without pureeing so that I could feel some fruit bits in my jam, if you do not like it that way, then puree all the fruits.
In a large heavy bottomed pan, mix together the fruit puree, sugar and heat on medium heat. Bring to a boil, lower heat to medium low, add lemon juice and keep stirring allowing it to cook until it thickens.
You know when the jam is ready, if you lift the spatula and allow the jam to pour and it flows together and not in little drops
Alternatively, pour a few drops on a plate, if it spreads easily, then the jam is not ready. When you pour a few drops and it stays firm without moving, and has a jam like consistency, the jam is ready.
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Cool slightly and pour into glass jars. This quantity yielded me enough jam to fill 2, 16oz jam containers
Refrigerate after it cools to room temperature and use as required
Notes
For this quantity I did not sterilize my bottle, since I was making a very small batch. In case you plan to make lot of jam, then it is suggested to sterilize your glass jar before you fill it with jam, click here to know how to sterilize your glass jars
1 large ripe banana
2 1/2 cup red seedless grapes
10 to 12 large strawberries cut into little pieces yielded 1 cup of cut strawberry pieces
1 large apple (peeled , de-seeded and cut pieces) yielded about 1 1/2 cups of cut pieces
3 1/2 cups of sugar
3 tbsp lemon juice
Additional 10 to 12 large strawberries cut into little pieces need not be pureed (optional see below for explanantion)
Puree all the fruits in batches in a blender . I got a total of 4 1/2 cups of puree. I kept some strawberries without pureeing so that I could feel some fruit bits in my jam, if you do not like it that way, then puree all the fruits.
In a large heavy bottomed pan, mix together the fruit puree, sugar and heat on medium heat. Bring to a boil, lower heat to medium low, add lemon juice and keep stirring allowing it to cook until it thickens.
You know when the jam is ready, if you lift the spatula and allow the jam to pour and it flows together and not in little drops
Alternatively, pour a few drops on a plate, if it spreads easily, then the jam is not ready. When you pour a few drops and it stays firm without moving, and has a jam like consistency, the jam is ready.
The copyright of this content belongs to Veginspirations.com
Cool slightly and pour into glass jars. This quantity yielded me enough jam to fill 2, 16oz jam containers
Refrigerate after it cools to room temperature and use as required
Notes
For this quantity I did not sterilize my bottle, since I was making a very small batch. In case you plan to make lot of jam, then it is suggested to sterilize your glass jar before you fill it with jam, click here to know how to sterilize your glass jars
