JAM Recipes

Apple JAM
Ingredients:

1 kg cooking Apples (Seb)

750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid

How to make apple jam:

 Peel, core and cut the apples into slices, cook in water until tender.

 Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.

 Cool a little and pour into sterilised jars and cork tightly.

 Serve after one day. <

Pinapple Jam

Ingredients:

250 grams Pineapple (Ananas) pieces

250 grams Sugar (Cheeni)
1/2 teaspoon citric acid
1/4 teaspoon yellow color
2 1/2 cups Water

How to make pineapple jam:

 Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.

 Add sugar cook until it is dissolved.

 Add citric acid and color, cook until setting point is reached.

 Pour into a jar and cork tightly.

Mango Jam

Ingredients:

2 1/2 cups Mango(Aam) pulp

250 grams Sugar (Cheeni)
1/4 teaspoon citric acid
l teaspoon Pectin
1/4 teaspoon potassium metabisulphite

How to make mango jam (2):

 Cook mango pulp and sugar until a little thick and sets on the plate when tested.

 Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.

 Pour the hot jam in sterilized jars, seal when cool and cork tightly.

PLUM JAM RECIPE

Ingredients:

250 grams Plum (Aloobukara)

250 grams Sugar (Cheeni)
1/4 teaspoon citric acid
3 cups Water

How to make plum jam:

 Cook the plums with water till tender and pass through a sieve.

 Add sugar and citric acid and cook till setting point is reached.

 Cool a little and pour in a jar, seal and cork tightly. <

Tomato sauce

Ingredients:

1 1/2 kgs Tomatoes (Tamatar)

1/4 teaspoon Red chilli powder (Lal mirchi)
1 cup Sugar (Cheeni)
4 Cloves (Lavang)
1 small Onion(Pyaj)
1 small piece Cinnamon (Dalchini)
30 grams Ginger (Adrak) (2 tsps chopped)
6 cloves Garlic (Lasun)
1/4 cup Vinegar (Sirka)
2 teaspoons Salt (Namak)

How to make fresh tomato sauce:

 Wash, dry and chop tomatoes.

 Peel and chop the onions, garlic and ginger. Coarsely crush spices.
  Place tomatoes, onion, garlic and ginger in a degchi and cook over a gentle fire till tender.

 Add spices, sugar, chilli powder and cook till thick.

 Strain through a sieve and use.

 This sauce cannot be stored. <>

TOMATO KETCHUP RECIPE

Ingredients:

1 1/2 kgs Tomatoes (Tamatar)

1 tsps chilli powder
1 1/2 cups Sugar (Cheeni)
2 Cloves (Lavang)
1 Cardamom (Elaichi Moti)
1/4" piece Cinnamon (Dalchini)
2 tsps chopped Ginger (Adrak)
4 cloves Garlic (Lasun)
1 cup Vinegar (Sirka)
2 tsps Salt (Namak)
1/2 tsp glacial acetic acid
2 tsps sodium benzoate

How to make tomato ketchup:

 Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick.

 Pass through a sieve.

 Add vinegar, sugar and chilli powder and cook until thick.

 Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water.

 Pour the ketchup in bottles and cork tightly.

 Use after one week. This tomato ketchup can be kept for one year. <>

VEGETABLE KETCHUP RECIPE

Ingredients:

100 gms Sugar (Cheeni) per 1 kg of the vegetable pulp

1/2 kg pumpkin
250 grams potatoes
250 grams Carrots (Gajar)
20 grams onion, finely chopped
2 grams Garlic (Lasun), finely chopped
20 grams Ginger (Adrak), finely chopped
5 grams whole garam masala (1/2" Cinnamon (Dalchini), 5 Cloves (Lavang), 1 big cardamom tied in a muslin bag)
20 grams Salt (Namak)
2 to 3 grams Red chili pepper (Lal Mirchi)
2.5 grams glacial acetic acid
sodium benzoate 1 gram per kilogram of the finished product
1 pinch of tomato red colour
100 grams Tamarind (Imli)

How to make vegetable ketchup:

 Peel the green portion of pumpkin and remove the top seeds and thready portion. Cut the pumpkin into slices.

 Peel and cut the potatoes and carrots into small pieces.

 Cook all the vegetables along with onion, ginger and garlic with equal amount of water or to cover the vegetables

along with the bag of spices (a little more than the equal amount can be added to cover the vegetables) and cook till the

carrots are tender.

 Then strain and mash the vegetables and pass through a strainer (add a little water to strain the vegetables).

 In half a mug of water soak the tamarind for some time. Strain the pulp and mix with vegetable pulp.

 Cook the pulp with sugar, add colour and cook further till thick.

 Remove the sauce from fire, test on a plate.

 If done, pour into sterilised bottles and keep. <>