METRO PLUS

Home-made jam

BREAD TOAST is always incomplete without butter and jam. Though bottled varieties are available by the dozen, jams made at home are tastier and healthier.

Try out these recipes for a change:

Apricot and almond jam

Ingredients:

Apricot (stoned and sliced) - 1.8 kg

Lemon juice - 90 ml Water - 275 ml Sugar - 2.7 kg Split almonds - 450 gm Pectin - 1 bottle

Method:

Boil the apricots and lemon juice with water in a pan for 15 minutes. Lower the heat, add sugar and almonds, and stir until the sugar has dissolved. Bring to boil. Remove from the heat and add pectin. Blend thoroughly. Leave to cool in the pan and then pour in a jar.

Figs and apple jam

Ingredients:

Apples (deseeded and diced) - 900 gm Water - 275 ml Fig - 900 gm Sugar - 425 gm

Method:

Boil the figs and apples in a pan with water. When cooked, add sugar. Cook till sugar dissolves. Bring to a boil. Let it boil for another 15 minutes. The jam becomes ready when a thick skin forms. Let it cool and transfer to a jar.

Pineapple and peach jam

Ingredients:

Dried peaches - � kg Water - 1 litre Crushed pineapple - � kg Grated rind and juice of lemons - 250 ml Sugar - 1 kg

Method:

Soak the peaches in water for about an hour. Cook slowly for 25 minutes. Drain the water. Add pineapple to this water along with lemon juice, the rind, and sugar.

Mix well together. Bring to a boil. Let it boil for another 20 minutes. Leave it to cool for five minutes and pour into a clean bottle.

Strawberry jam

Ingredients: Strawberries hulled - 2 kg Butter - 25 gm Pectin - 1 bottle Lemon juice - 90 ml Sugar - 2.75 kg

Method:

Cook the strawberries with sugar over a low heat for about an hour until sugar dissolves. Add butter, let it boil for five minutes. Remove from the heat and add pectin. Leave to cool for 30 minutes.

O. P. KHANTWAL