Page 14 - Horticulture Practical Guide

c) Papaya 1 Piece
d) Banana 4 Nos.
e) Oranges 2 Nos.

f) Citric Acid 1 Tsf. (3-5 gm)
g) Sugar As required equal to pulp.
h) Edible Colour A pinch

Procedure
Wash the fruits, peel and cut into small pieces. Add 250-300 ml. water and cook till the pieces become
soft. Pass through the sieve. Cook soft pulp of these fruits with equal quantity of sugar, till it reaches the
consistency of Jam. The end point can be determined by looking for bubbles at the sides of the vessel
while heating or by plate method. Add to it required quantity of Citric Acid or Lime Juice and if desired
also add little quantity of edible colour. Mix it properly and ill hot Jam in clean and dry bottles, seal them.
Keep them in cool and dry place.

Mango Jam
Recipe:-

Mango 1 kg
Sugar 600g
Citric Acid 5g to 7g per kg Sugar
Procedure:-

Take sour & pulp varieties of mango fruit without having shreds. Peel them take their pulp add to
it a little quantity of water. Boil it and make its ine pulp. Pass it through a ine steel mesh, so that a ine
ibre less pulp is obtained. Add to it a required quantity of sugar and citric acid if required. Cook it till it
reaches to the consistency of Jam. Put a tea spoon of cooked Jam on a clean and dry plate, tilt it. If it comes
down in one clot and does not separate the water, Jam is ready for packing. Fill the hot Jam in clean and
dry containers. Seal these containers properly.

Plum Jam

Recipe
Plum Pieces or (fruit) 1 kg
Sugar 750 g
Water 150 ml

Procedure:-
Select irm and ripe plums. Wash and cook to make soft pulp weigh and add sugar. Again cook till it
reaches up to the consistence of Jam. Fill hot Jam in clean bottles, seal them with wax.
Note:- Cook Plum Jam on slow heat and ensure that it does not stick to the pan or does not burn. In
this case citric acid is not needed as plums are sour.

Apricot Jam

Same procedure as that of Apple or Plum Jam.

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