Finger licking jam recipes
April 3, 2009
Khubani jam
1 ½ kg khubani, 1 kg sugar
Method
Wash the khubani and de-seed them.
Chop them into 2 parts.
Boil water on low flame. Add sugar and chopped khubani and cook.
Cook till a thick solution gets prepared.
Fill them into clean bottles. Khubani jam is ready to eat.
Cheery jam
1 ½ kg de-seeded cherries, 1 kg sugar
Method
Wash the cherries.
Boil water in a steel or an aluminum pan. Add sugar to it and prepare nice sugar syrup.
Add cherries to pan ad gain cook for 15-20 minutes
Pour them into another container and let it remain there for 24 hours.
Next morning, add cherries along with 200 gm sugar and cook on low flame.
When it turns thick in consistency, take it off from the flame and keep aside to cool down.
Fill in clean bottle and serve.
Lemon jam
Ingredients
6 lemon, 6 eggs, 3 cup of tea water, 6 tbsp butter
Method
Fill the steel utensil with water and place on flame to boil up.
Add lemon juice to the same water along with lemon rind.
Also add the beaten eggs to water.
Add sugar and butter also.
Mix everything and cook on low flame. Let the sugar gets properly dissolved in water.
Keep stirring.
When the mixture gets thick in consistency, take it off from the flame and fill into clean bottles. Lemon jam is ready.
Mango jam
1 kg mangoes, 80 gm sugar, 4clemon, 400 ml water
Method
Wash the mangoes, peel off and chop them into small pieces.
Cook these chopped mangoes pieces in steel utensil on low flame.
When they start to boil up, add lemon juice. Also add 400 gm sugar to the same and stir with spoon. Cook on high flame.
After sometime, add the rest of sugar and cook.
Take it off from the flame and pour into clean bottles.
Mango jam is ready.
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