Aloe vera jam | How to make Aloe vera jam

By suman prakash  |  15th Mar 2016  |  
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  • Aloe vera jam, How to make Aloe vera jam
Aloe vera jamby suman prakash
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

3

0

About Aloe vera jam Recipe

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

Aloe vera jam, a marvellous creation to spice up your day. Aloe vera jam is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingAloe vera jam is just too tempting. This amazing recipe is provided by suman prakash. Be it kids or adults, no one can get away from this delicious dish. How to make Aloe vera jam is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Aloe vera jamby suman prakash. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Aloe vera jam is just the appropriate recipe to serve as many as 10. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

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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