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Home made jam is the best as it is without added colour, pectin or preservatives. If the bottle is sterilised properly, the jam keeps for years
Very very very very very very very very very very simple and very very very very very very very very very very tasty recipe
Thanks for very easy recipe!
Wash the plums and wipe them dry.
Put them in the steel pressure cooker. Add water just enough to submerge the fruits to the one-fourth level.
Turn off the heat after one whistle. Let the pulp cool a bit.
Mash with hands and remove seeds.
Measure the pulp. Transfer the pulp to a steel wok.
Add one cup of sugar for every one cup of fruit pulp.
If the plums are very tart, more sugar may be added.
Add juice of half a lemon for every cup of the fruit pulp.
Cook on medium flame stirring constantly.
When the jam reduces in quantity almost by half and becomes thick, reduce the heat. Cook on low flame and stir constantly.
When the jam like consistency is attained and the jam falls from the ladle in lumps, turn off the heat.
Or, keep a steel plate in the fridge. Spread some jam on the plate. Leave for 5 minutes. Now, push the jam back with your index finger. If it wrinkles, it is done.
In the meantime, sterilize the bottles. Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes. Remove the bottles and their lids from the oven.
Fill the jam in the sterilized bottles while the jam is hot.
SERVING: 10
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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