I could not resist buying bunches of grapes on the way to Nandi Hills and my mom was more than willing to prepare the jam.
Time Required: 40 Minutes
Ingredients:
1 Cup Grape Crush
½ Cup Sugar
Juice of ½ Lemon
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Bottles of whole Gooseberry jam would be lined up in kitchen shelf to last for a year and we would be given one Gooseberry daily in a cup along with some sugar syrup like a Jamoon. This jam used to be a favorite among kids and the jam would never last a year!
Ingredients:
10 Indian Gooseberry
2 Cups Sugar
1tsp Sunna / Mineral Lime / Calcium oxide
1tsp Cardamom Powder (Optional)
Few strands of Saffron (Optional)
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This is a perfect way to preserve Pineapple with its natural aroma and taste intact. I like to retain the original color and aroma of Pineapple and hence have neither added food color nor essence.
Time Required: 25 Minutes
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Jam with Mango pieces floating in it!
Time Required: 20 Minutes
Ingredients:
1 Cup Mango pieces (neither raw nor ripe), preferably Thothapuri
1 Cup Sugar
Picture1
Method:
Steam the Mango pieces as show in Picture1.
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Jam prepared using Indian Gooseberries. The Gooseberries are available in India during November to January. A branch of Gooseberry tree is stuck in a Tulsi/Sacred Basil pot and worshiped during Diwali, which is celebrated in the month of November.
Time Required: 20 Minutes
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A jam prepared using the Jamun fruit.
Time Required: 30 Minutes
Ingredients:
500gms Jamun
Quantity of Sugar will be half the measurement of the weight of the Juice extracted
(For Example: If the juice extracted is weighed to be 400gms then the Sugar to be added will be 200gms)
½ tsp Citric Acid
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Jam prepared using fragrant pink rose petals.
Ingredients:
500gms/17 Ounce Aromatic Rose Petals
200gms/7 Ounce Sugar
Method:
Clean the Rose Petals.
In a dry jar arrange a layer of Petals and over it a layer of Sugar and again a layer of Rose Petals.
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