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Jams for all purposes

Surprise your loved ones at the breakfast table by serving them these home-made jams.


IT IS almost always impossible to imagine your toast without butter and jam. Agreed that the bottled, readily-available-off-the-shelf ones are easy to pick up from the nearest supermarket to make life less complicated in this busy world. But, the happiness that comes along with making the jams at home is far more satisfactory than just sourcing it from the next-door store. And, it is truly more appetising and healthy - obviously full of love for your dear ones - to prepare these must-for-breakfast supplements at home. Try out these few varieties, for a change from the regular flavour.

Apricot and almond jam

Ingredients:

Apricot (stoned and sliced) - 1.8 kgs
Lemon juice - 90 ml
Water - 275 ml
Sugar - 2.7 kg
Split almonds - 450gms
Pectin - 1 bottle

Method: Boil the apricots and lemon juice with water in a pan for 15 minutes. Lower the heat, add sugar and almonds, and stir until the sugar has dissolved. Bring to boil. Remove from the heat and add pectin. Blend thoroughly. Leave to cool in the pan and then pour in a jar.

Figs and apple jam

Ingredients:

Apples (deseeded and cut into dices) - 900 gms
Water - 275 ml
Fig - 900 gms
Sugar - 425 gms

Method: Boil the figs and apples in a pan with water. When cooked, add sugar. Cook till sugar dissolves. Bring to a boil and boil hard for 15 minutes the jam becomes ready when a thick skin forms. Cool down and fill it in a jar.

Pineapple and peach jam

Ingredients:

Dried peaches - kg
Water - 1 litre
Crushed pineapple - kg
Grated rind and juice of lemons - 250 ml
Sugar - I kg

Method: Soak the peaches in water for about an hour. Cook slowly for 25 minutes.Drain the water. Add pineapple to this water along with lemon juice, rind, and sugar.

Mix well together. Bring it to a boil and boil hard for 20 minutes. Leave it to cool for five minutes and pour it into a clean bottle. Jam is ready.

Strawberry jam

Ingredients:

Strawberries hulled - 2 kg
Butter - 25 gms
Pectin - 1 bottle
Lemon juice - 90 ml
Sugar - 2.75 kg

Method: Cook the strawberries with sugar over a low heat until sugar dissolves for about an hour.

Add butter, bring to boil for five minutes. Remove from the heat and add pectin. Leave to cool for 30 minutes.

The writer is executive chef at ITC Kakatiya Sheraton Hotel & Towers

O.P KHANTWAL

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