January 24, 2008
· Filed under JAM
INGREDIENTS
*250 grams Pineapple pieces
*250 grams Sugar
*1/2 teaspoon citric acid
*1/4 teaspoon yellow colour
*2 1/2 cups Water
METHOD
*Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.
*Add sugar cook until it is dissolved.
*Add citric acid and color, cook until setting point is reached.
*Pour into a jar and cork tightly.
January 23, 2008
· Filed under JAM
INGREDIENTS
*2 1/2 cups Mango(Aam) pulp
*250 grams Sugar (Cheeni)
*1/4 teaspoon citric acid
*l teaspoon Pectin
*1/4 teaspoon potassium metabisulphite
METHOD
*Cook mango pulp and sugar until a little thick and sets on the plate when tested.
*Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
*Pour the hot jam in sterilized jars, seal when cool and cork tightly.
