Aloe vera jam | How to make Aloe vera jam

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By suman prakash
Created on 15th Mar 2016
  • Aloe vera jam, How to make Aloe vera jam
Aloe vera jamby suman prakash
  • Aloe vera jam | How to make Aloe vera jam (3 likes)

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    Rate It!
  • By suman prakash
    Created on 15th Mar 2016

About Aloe vera jam

A jam made with aloe vera jel, apples, guava and a few ingredients. It is medicinal and tasty.

Aloe vera jam is a popular aromatic and delicious dish. You can try making this amazing Aloe vera jam in your kitchen. This recipe requires 15 minutes for preparation and 20 minutes to cook. The Aloe vera jam by suman prakash has detailed steps with pictures so you can easily learn how to cook Aloe vera jam at home without any difficulty. Aloe vera jam is enjoyed by everyone and can be served on special occasions. The flavours of the Aloe vera jam would satiate your taste buds. You must try making Aloe vera jam this weekend. Share your Aloe vera jam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like suman prakash for inputs. In case you have any queries for Aloe vera jam you can comment on the recipe page to connect with the suman prakash. You can also rate the Aloe vera jam and give feedback.

  • Prep Time15mins
  • Cook Time20mins
  • Serves10People
Aloe vera jam

Ingredients to make Aloe vera jam

  • 1/2 cup green apples puree
  • 1/2 cup guava puree
  • Sugar - 2 cups (equal quantity of pulp)
  • Citric acid - 1 tsp
  • Aloe vera peeled gel - 1/2 cup

How to make Aloe vera jam

  1. Quarter the apples, guavas and cut roughly without peeling. Take the pieces in a deep pan with half a cup of water and stew for 10 minutes. Alternatively, cook it in a pressure cooker. Once cooked, make a pulp. Sieve to remove the seeds.
  2. Take the pulp in a deep pan, then add the sugar and aloe vera pulp. Cook while stirring continuously till all the sugar dissolves. When the mixture begins to thicken, add the citric acid and cook till it thickens to the required consistency.
  3. To test, put a little on a plate and cool, if it sets it is done. Sterilise the bottles in boiling water for half an hour and then dry it completely.
  4. Fill the jam in the bottles. Let it cool down to room temperature before storing.
My Tip: The green color of jam depends on the puree colour, however if you want you can add a little edible green food colour if you wish. I have used green apple and guava puree by boiling it with the peel for jel (First wash your hands and then cut off some leaves from the aloe vera plant.) The leaves in upright position for a few minutes to let the darker resin drain out. After the resin has drained, wash the leaves and start peeling off the thick skin with a knife, leaving you with the transparent gel.

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