Fruit jam!
By eshaan
@eshaan (6188)
India
July 20, 2007 6:56am CST
Friends do you prepare fruit jam at home? Which fruis do you add and give me some tips to preserve it for long time. I do prepare it with papaya, apple.The problem is it gives out some water after some days. Want some good tips for its consistency and preservation. Thanks.
Cooking tips on mylot are always helpful to me!
1 person likes this
4 responses
@UmmBinyamin (419)
• United States
20 Jul 07
ummmm nope i dont i never heard of it until u just posted this....ummmm wat do u just use like rgular jam and put like...fruit in it or somthin???
2 people like this
@eshaan (6188)
• India
20 Jul 07
I prepare it regularly,as my son loves to eat bread with fruit jam spreaded on it. I usually use fleshy fruits like papaya,banana,apple and mango. Friuts are usually cooked with sugar till all he moisture is removed and a thick jam like consistency is acquired.My jams taste good when freshly prepared,but when stored for long their taste is lowered, so I needed some good tips to presereve it.Maybe I would not be cooking it for sufficient time.One of the recipe is given above in response by vmks.
1 person likes this
@Nardz13 (5055)
• New Zealand
23 Jul 07
Hi there. When I was younger I use to watch my grandmother make "Blackberry Jam"... We would go out and pick some "Blackberries" she would soak the berries for awhile and then give them a good rinse, and put them into a sauce pan, with a bit of water and a little sugar, she would let these boil down and mash them at the same time, let them stand and cool and then she would bottle them once they were cool enough... Then ring the family up to come and get some freshly made jam... I use to like watching her make this... I have'nt made jam on my own though, I will one day...
@abroji (3247)
• India
21 Jul 07
We use to make a defferent kind of jam , that is guaya jam. It is very tasty and nutritious. My younger daughter once had some training in food processing and food preservation and she is the misstress of the preperation. I only know that she uses cytric acid for preperation. No idea how she makes it to keep consistency for a period of time.
Thank you eshaan.
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