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Apricot/Peach Jam

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Ingredients
  Apricots/Peaches 1 Kilogram, washed
  Water 2 Tablespoon (As Required)
  Sugar 7 Kilogram
  Citric acid/Juice of 1 lime 1⁄2 Teaspoon
Directions

Check the fruit for any bruised or overripe bits.
Cut them out, chop the fruit and remove the kernels.
If however you wish to add the almonds in the seeds, crack them and keep the almonds aside.
Put the fruit into the pressure cooker with about 2 tablespoons of water.
Close the cooker, put the weight on and after the cooker reaches maximum pressure, reduce the heatand keep for 3-4 minutes.
Let the pressure reduce by itself if you have time.
When you open the cooker, the fruit should be softened and pulpy.
Add the sugar and lime juice and stir till all the sugar is completely dissolved; then raise heat and boil till setting point is reached.
If you're using the thermometer, this should happen at 220°f or 105°C.
If you're not using a thermometer check for setting by putting a teaspoon of jam on to a cooled plate, push it with your finger.
If it wrinkles, it is done.
If you're adding the almonds, do so right at the end.
Cool and bottle.
Store in a dry, cool place.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Servings: 
260

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