Ingredients: 1 1/2 kg Strawberries 4 cups Sugar (Cheeni) 1 tsp citric acid How to make strawberry jam: Remove the stalks and wash the strawberries. Put the fruit in a heavy pan and stir till it boils, mash, and add sugar and lemon juice. Stir until sugar is dissolved. Remove the scum. Boil rapidly till it sets when tested. Cool, pour into clean and dry

Ingredients: 1 kg cooking Apples (Seb) 750 grams Sugar (Cheeni) 2 cups Water 2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid How to make apple jam: Peel, core and cut the apples into slices, cook in water until tender. Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested. Cool a little and pour

Ingredients: 1 1/2 Kgs cooking Apples (Seb) 1 1/2 pints Water (6 teacups) 2 Cloves (Lavang) Sugar (Cheeni) Juice of half Lemon (Nimbu) How to make apple jelly: Cut the apples in quarters and boil them in water with cloves till they become soft. Drain through a muslin cloth. Measure the juice and allow 2 cups sugar to each pint of juice. Heat the juice,

Ingredients: 250 grams dried Apricots (Khumani) 5 cups Sugar (Cheeni) 5 cups Water 500 grams tin of Pineapple (Ananas) slices How to make apricot and pineapple jam: Stone the apricots and cut into slices. Wash them and soak in water for 24 hours. Put apricots along with the water in a pan and cook until tender. Cut pineapples into thin slices. Cook pineapple slices with

Ingredients: 250 grams Apricots (Khumani) 1/2 teaspoon citric acid 2 cups Water 1 drop of yellow colour 1 drop of orange colour How to make apricot jam: Cook apricots with water till tender and half cup water is left. Pass through a sieve. To the pulp add sugar and cook till sugar is dissolved. Add citric acid and cook further till setting point is reached.

Ingredients: 1/2 kg Carrot (Gajar) without the pith 2 cups Sugar (Cheeni) Juice of one Lemon (Nimbu) or 1 level tsps citric acid 2 1/2 cups Water How to make carrot jam: Chop the carrot into small pieces, and cook with water until quite tender. Pass through a sieve, add sugar and lemon juice and put it on fire. Stir until sugar is dissolve and

Ingredients: 1/2 kg Cherries 2 1/2 cups Sugar (Cheeni) 4 cups Water Cochineal color How to make cherry jam: Wash and stone the cherries and then cook in the water until tender. Pass through a sieve, add sugar and cook on a hot fire until the jam sets when tested on a plate. Remove from the fire; add a few drops of cochineal color. Cool

Ingredients: 1 1/2 kgs Guavas (Amrood) 6 cups Water 1/2 tsp Citric acid Sugar (Cheeni) How to make guava jelly: Wash and cut guava into thin slices and cook with water until very soft. Put this mixture in a coarse cloth and allow the juice to drip through into a bowl underneath and leave it for 12 hours. Do not squeeze the bag. Use the

Ingredients: 1/2 kg Karonda 1 kg Sugar (Cheeni) 4 cups Water How to make karonda jam: Boil the karondas in water on a low fire. When tender, remove from fire and pass it through a sieve. Add sugar to the pulp, cook on a hot fire, stirring constantly until thick color becomes slightly golden. Test the jam, when ready. Cool it and fill in airtight

Ingredients: 1/2 kg Lemons (Nimbu) 12 cups (3 pints) Water Sugar (Cheeni) How to make lemon jelly: Wash and dry the lemons. Remove the skin, then cut them into quarters and take out the pips. Put the Lemon pieces in a bowl, cover with water, and keep for 24 hours. Boil the lemon pieces in the same water, strain through a muslin cloth. Measure the

Ingredients: 2 1/2 cups Mango(Aam) pulp 250 grams Sugar (Cheeni) 1/4 teaspoon citric acid l teaspoon Pectin 1/4 teaspoon potassium metabisulphite How to make mango jam: Cook mango pulp and sugar until a little thick and sets on the plate when tested. Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam. Pour the hot jam

Ingredients: 1/2 kg ripe and hard Mango slices (not fully ripe) 3 cups Sugar (Cheeni) 1 3/4 cups Water Juice of one Lemon (Nimbu) How to make mango jelly: Put mango slices, water into deep pan, and cook until quite tender. Remove from the fire. Pass through a gravy strainer. To the mango pulp add sugar and lemon juice and cook on a hot fire,

Ingredients: 1/2 kg Ripe Pears 2 cups Water 2 cups Sugar (Cheeni) 1/2 teaspoon citric acid How to make pear jam: Peel the pears, cut into small pieces, and put in salted water. Remove from the salt water and cook with 2 cups water until tender and water is evaporated. Mash the pears, add the sugar and citric acid, cook on a low fire until

Ingredients: 250 grams Pineapple (Ananas) pieces 250 grams Sugar (Cheeni) 1/2 teaspoon citric acid 1/4 teaspoon yellow color 2 1/2 cups Water How to make pineapple jam: Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left. Add sugar cook until it is dissolved. Add citric acid and color, cook until setting point is reached. Pour into

Ingredients: 250 grams Plum (Aloobukara) 250 grams Sugar (Cheeni) 1/4 teaspoon citric acid 3 cups Water How to make plum jam: Cook the plums with water till tender and pass through a sieve. Add sugar and citric acid and cook till setting point is reached. Cool a little and pour in a jar, seal and cork tightly.

Ingredients: 1/2 kg Raspberries 2 cups Water 2 1/2 cups sugar Juice of one Lemon (Nimbu) or 1/2 tsp citric acid How to make raspberry jam: Clean the fruit and cook with water on a low fire until tender, thin mash. Add sugar and lemon juice and stir on a hot fire until it thickens. Put a little on a cold plate; if it sets,