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Four Fruit Jaggery Jam
Prep Time
30 mins
Cook Time
40 mins
cooling time
1 hr
 
Servings: 500 gms
Ingredients
  • 1 medium ripe yellow Pineapple
  • 350 g Black seedless grapes
  • 2 boxes Strawberries
  • 2 Apples
  • 3 cups Jaggery powder
other
  • 500 gm glass bottle or slightly bigger
  • Parchment paper for lining the cap
  • baking soda for washing the fruits
Instructions
  1. wash the apples in water with baking soda stirred in, to get rid of the wax layer and pesticides if any.
  2. Similarly wash the black grapes too.
  3. peel and core the apples and discard the seeds.
  4. Roughly chop the peeled apples into chunks.
  5. Pluck all the grapes from the stems. Discard any spoilt grapes.
  6. Wash the strawberries. Gently towel dry. Pluck out the leaves and hull the strawberries. Trim/cut off any slimy parts.
  7. Wash and cut off the outer skin (including the eyes) and top of the pineapple. Also, after chopping the pineapple fruit, make sure to cut off/ trim the central tougher part.
  8. Transfer all the chopped fruit into a blender and puree them by pulsing intermittently. Do not add any water.
  9. Transfer this fruit puree to a wide, thick bottomed stainless steel pan and place it on medium heat.
  10. Add jaggery powder and cook on medium heat while stirring intermittently.
  11. When the mixture goes from big bubbles to smaller frothier bubbles (takes at least 25 mins), continue to stir continuously to not let it burn.

  12. Jam is done when it thickens enough that when you scrape the bottom of the pan with the ladle, it begins to part leaving a clear path in between

    if the jam is still runny and covers the pan as soon as you lift the ladle, continue to cook.

  13. Switch off the stove and let it cool completely.
  14. Remember, that the jam will continue to thicken as it cools.

  15. When cooled completely, transfer jam to the clean dry bottle and cover with parchment lined lids before storing in the refrigerator. Optionally, label the bottle with the date of making

  16. Spread on some warm toast or chapathi rolls and enjoy!
Notes

line the bottle cap with a parchment paper to avoid rusting of any kind

Store in the refrigerator and use, since the recipe did not sterilize the bottles for canning

handle with a dry spoon always

If you don't have strawberries, you can substitute with black grapes or any other non-watery fruit of your choice

Taste check and adjust the amount of jaggery used according to the sweetness of the fruit you have on hand

If you don't have a big bottle, store it in two smaller bottles.

If stored and handled well, the jam stays well in the refrigerator for at least 3 months