Mixed Fruit Jam (Homemade)

Jams are preserving fruits in the best way to spread on breads or rolls.My mom used to make jams and I hardly remember licking from store brought jam bottles.She used to make in large batches and the jam used to vary as per season.Seasonal fruits that go cheap in market used to end up in jams and I think that way she was managing economics well.I even remember the tomato jam made from the fresh organic tomatoes that she had grown in the backyard.We loved it a lot with breads and chapathis.All foods that shes used to make were filled with her love and care and so do I think about all moms in the world.Anyways,not making the post very emotional and let's get back to some stirring and scooping the jam on breads.Mixed fruit jams can be made with any available fruits in market but make sure that you use a good contrast of colored fruits so that you get a good natural color like store brought.Second point to remember is to use a balance of fruits like sweet and tangy flavors.The best part of jam making after all the strenuous stirring is that you are getting the natural fruit flavors unlike store brought.What's next?? Go ahead and pin it down !!

Ingredients
mixed fruits 7 cups chopped(apple 1,banana 1,red grapes 1 cup,plum 2,kiwi 2)
sugar 4 cups
citric acid 1/2 tsp or lemon juice 2tbsp(1/4 cup) 

Method

• Wash all the fruits,peel and chop it very small (I got a total of 7 cups chopped).Mix  the sugar and keep aside for 15-20 minutes.

• Add this to the cooker and cook for 3-4 whistles.(Don't add any water as the fruits releases water)
• Once pressure is released,transfer the contents to a non stick pan and keep stirring with a wooden spatula for nearly 30 -35 minutes or till the sauces thicken.

• Add the citric acid or  lemon juice when you can draw lines using your spatula in the jam (you can separate the jam contents and can see the bottom of the pan and it doesn't come together very soon).Mix well and turn off heat.Remove from pan or move away from residual heat immediately else it may further thicken the jam as it cools.OR Check the desired consistency by pouring it in a plate.Tilt the plate at an angle of 45 degrees,the jam shouldn't flow down.Then its ready.
• Cool completely and store in moisture free,air tight containers. 

NOTES
* Ideally jam recipes require equal amount of sugar to equal amount of fruits.And so,I should be using 7 cups of sugar but here I used only 4cups as the sugar in fruits was good enough and I didn't wish to overload sugar like store brought jams.
* Though the cooked fruits gets mashed up as we keep cooking to reduce the sauce and thickening,but if you feel the fruits may not get well incorporated,then blend the cooked contents in a blender.Then pour the contents back to the pan and reduce.Either way works good but I prefer the way mentioned in the recipe.
* Use clean dry bottles(preferably) to store jams so that it doesn't react and doesn't gets fungus soon
* Always use clean dry spoons or knives to take out jam
* I have used citric acid but you can always use lemon juice too.

For all recipes of jams & preserves,click here.