how to make Apple jam and mango jam at home | jams recipe without preservative | homemade recipe

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally.

cinnamon

🥗Healthier: cardamom

💰Cheaper: pumpkin pie spice

Cardamom offers a unique spice profile.

lemons

🥗Healthier: lime juice

💰Cheaper: citric acid

Lime juice provides acidity with a different flavor.

Prepare two glass bottles for storing the jam by boiling them in water for about 5 minutes.

Remove the bottles from the boiling water and let them dry completely.

Peel and prepare 3 mangoes, ensuring they are ripe and suitable for jam.

Blend the mangoes in a blender to make a smooth paste.

In a pot, combine the mango paste with 1 cup of sugar and cook until the mixture thickens, stirring occasionally.

Check the consistency of the mango jam by placing a spoonful on a plate; if it holds its shape, it's ready.

Pour the mango jam into the prepared bottles while still hot and seal them tightly.

For the apple jam, take 1/2 kg of fresh apples, chop them into normal-sized pieces, and blend them with 1 glass of water to make a smooth paste.

In a pot, combine the apple paste with 1 cup of sugar and a piece of cinnamon stick, and cook over medium heat.

Add 2 tablespoons of lemon juice to the apple mixture and continue cooking until the jam thickens, checking the consistency as before.

If desired, add a little red food color to achieve the desired color for the apple jam.

Pour the apple jam into the prepared bottles while still hot and seal them tightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary