Mixed Fruit Jam

This is a delicious homemade jam made with a mixture of fruits. This is perfect to serve with a toast or even wheat chapathi.

I am always more than satisfied with the jam. The lovely vibrant purple color with delicious fruit flavors, this is a winner always. And yes, made poori and enjoyed the jam with it. Also, I have used the optimal amount of sugar, as I didn't want to make a sugar-loaded one. The recipe is a keeper.

I have already posted the plum jam that I made with the plums from my friend's backyard. Ever since I made that, mixed fruit jam was on my list with the number one priority. I love the Kissan fruit jam even today. Local bakeries used to sell their jams which had the same vibrant purple color and my dad used to get that for us. So many memories associated with mixed fruit jam.

It is always worth to make it at home though it may take about an hour to make this jam. This can be stored in refrigerator for up to four to six months. This jam can also be used in this Honey Cake Inspired Bundt Cake and Jam Pinwheel Cookies.

Poori with jam is one of my childhood favorites and there are thousands who would resonate the same. Puffy poori with a dollop of jam is heaven! In fact we would eat more pooris than regular. It used to be one of the favorites for lunch box too. This jam is great with a toast, or for more yum factor, bread, butter, and this jam is pure comfort!

I am linking this to Blogging Marathon, Share The Wealth, Wonderful Wednesday, Sundays on Silverado, and Thursday Favorite Things.

Ingredients

Prep time: 15-20 minutes

Cook time - 1 hour

Apple - 2 cups, chopped

Pineapple - 1 cup, chopped

Plum - 2 cups, chopped

Strawberries- 2 cups. cut into quarters

Blueberries - 1 cup

Grapes - 1 cup

Orange - 1 cup, peeled and chopped

Mango - 1 cup, chopped

Sugar - 1 and 3/4 cups

Method

In a heavy-bottomed pan, add all the fruits and sugar, and heat on a medium flame. The fruits will begin to soften and release lots of juice.

With caution, use an immersion blender and blend the fruits. Alternatively, the fruits can be pureed first and then can be cooked too.

Stir the jam and make sure it doesn't scorch at the bottom. Continue cooking. In about an hour, the jam would have reached the gelling consistency. There is a simple way to check this. Drop a spoonful jam onto a plate. With your finger, try to draw or divide the jam into two portions. If the bottom of the plate is seen clearly showing the two portions, the jam has come to the perfect consistency. Else, continue cooking for some more time. Please be careful not to burn your finger.