Mixed fruit Jam

Are you someone who is afraid of those preservatives in store bought jams? Here is my mom's hassle-free one pot mixed fruit jam recipe, for you.

My mom has always loved trying new recipes. Long before YouTube and food blogs existed, she would collect recipes from my aunts and her friends, carefully jotting them down in her notebooks. She especially loves making cakes, sweets, snacks, jams—and even squashes (fruit syrups).

Every season came with its own special batch of homemade goodness. During the monsoons, she’d prepare mixed fruit jam when fresh apples and other fruits were abundant. Summer meant mango jam, mango jelly, and sometimes even tomato jam! She always made these in large batches and sent jars to my aunts, cousins, and anyone lucky enough to be on her list.

My second favorite has always been her mixed fruit jam. I ate it with everything—bread, chapathi, and even dosa (much to the amusement of my friends). My absolute favorite, though, is her mango jam. But that deserves its own blog post!

Mixed fruit Jam

Serves 64 Oz

Prep time 1 hour

Cook time 2 hours

INGREDIENTS

750 g oranges, peeled, pith removed (about 6 big oranges)

1500 g papaya, 1 inch pieces (gives about 1000 g pieces)

5 bananas, sliced (about 470 g)

300 g grapes

625 g apples, sliced (about 5 apples)

1 medium beetroot (blended to paste)

4 cups sugar (about 930 g)

½ cup water

2 tbsp lemon juice (or ½ a slice of lemon)

INSTRUCTIONS:

1. Wash thoroughly and prepare fruit for cooking: (You can add any fruit you like, but this is how my mom makes. She also adds sapota (chikoo) which is available fresh in India).

   Peel and remove the pith of oranges.

   

   Peel papaya and dice to one inch cubes.

   

   Slice apples, with skin on

   

   Peel and slice bananas into coins

   

   Use grapes as is.

   

2. Add all the fruit and ½ cup water to Instant Pot. Cook on high pressure 10 minutes. Let the pressure release naturally.

   

3. Transfer instant pot bowl onto stove top.

   

4. Blend the cooked fruit using a hand blender. Or, you could cool the fruit to room temp and blend to smooth paste using a blender/mixer. The latter produces a smooth texture like store bought jam.

   

5. The jam varies in color depending on the fruit you add (esp the black grape variety). If your jam is orange and not deep pink, throw a beet into a blender and add the paste.

   

6. Switch to medium-low heat. Add sugar and cook 1 hour, stirring occasionally.

7. Add lemon juice/slice near the end.

8. Check consistency: jam should coat spoon.

9. Pour hot into sterilized glass bottles (I use dish-washed and dried mason jars) and seal immediately.

   

10. Refrigerate and use upto three months or gift it away! :)