Recipe- Homemade Mixed Fruit Jam For Yummy Breakfast

Mixed fruit jam, prepared with mangoes, apple, and bananas. Use this as a spread for toasted bread, chapati rolls and as a topping for cupcakes.Now coming to this mixed fruit jam, the recipe may not be new to many of you. No fancy ingredients like preservatives, artificial colors/flavors as in store-bought fruit jam. Here we use only fresh fruits, sugar and nothing else.

Ingredients

1 Apple
2 Mangoes or ½ Papaya
2 small bananas
Use any fiber less sweet fruit
½ lemon
1/8 cup water (2 tbsp/optional)
½ cup sugar

Method

* First, choose less fiber or stringless sweet mangoes. Scoop out the flesh and keep aside.

* Remove the skin of apples, bananas and chop into small pieces.

* You can use any stringless sweet fruits to make jam.

* In a pressure cooker/instant pot add 2 tbsp of water. If cooking in open pan, follow the same method, but it may take up to 30 minutes to make the jam.

* Add apple pieces as the first fruit. The first fruit should be anything which has a thicker body like apple, pear, seedless guava, strawberry and etc.

* Next, add mangoes and bananas one by one. Here you can use ripe tomatoes, seedless skin removed grapes, melon, pineapples, sweet plums(skin removed)

* Finally, add sugar and lemon juice.

* No need to mix, just cover with a lid and cook on high for 10 to 12 whistles.

* Since fruits especially mangoes has lots of water content, in a few minutes fruits will become soft and mushy.

* Ideally, there is no need to add water while making mango jam. But to show how to make with mixed fruits like apple, I added very less amount of water.

* Mash everything very well together using a potato masher. You can also use a hand blender. Otherwise, let the mix cool down and give a quick pulse in a mixer grinder.

* Actually, I ended up with left out water from fruits after releasing the pressure.

* So, I heated the jam mixture again for a full ten minutes on high. If yours is not having any excess water after cooking, just mashing is enough. No need to cook again.

* Wait until the excess water evaporates and mash well.

* Finally, you can a nice textured jam with a mild layer of sugar syrup.

* Let the jam cool down completely, collect and store in an airtight jar. Keep refrigerated and use as bread spreads, Chapati roll and as topping for cupcakes.