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Main Course

Mixed Fruit Jam

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 10 servings

500 g Fruit Mix pineapple, pappaya, black grapes, apple, guava etc as per taste
500 g Sugar
1/2 tsp Citric acid
1/2 tsp Mixed fruit essence/Strawberry essence
Color A pinch, cochinel red

Preparation

Step 1
Cut the fruits into small pieces removing seeds and skin.
Step 2
Add 1 cup water to the fruit pieces and cook in low heat until done.
Step 3
Blend the cooked fruit pieces in a mixer and sieve to extract the liquid pulp.
Step 4
Add sugar and citric acid to the fruit pulp and boil the mixture in low heat. Remove the scum formed on top.
Step 5
Add color and essence and keep boiling in low heat to attain a one string consistency.
Step 6
After removing from fire, pour the jam into glass bottles kept on wood(in order to avoid breakage).
Step 7
Do not disturb the bottles till it has cooled down. Replace back the lid of the jam bottle.
Step 8
Mixed fruit jam is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Mixed Fruit Jam

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 10 servings

500 g Fruit Mix pineapple, pappaya, black grapes, apple, guava etc as per taste
500 g Sugar
1/2 tsp Citric acid
1/2 tsp Mixed fruit essence/Strawberry essence
Color A pinch, cochinel red

Preparation

Step 1
Cut the fruits into small pieces removing seeds and skin.
Step 2
Add 1 cup water to the fruit pieces and cook in low heat until done.
Step 3
Blend the cooked fruit pieces in a mixer and sieve to extract the liquid pulp.
Step 4
Add sugar and citric acid to the fruit pulp and boil the mixture in low heat. Remove the scum formed on top.
Step 5
Add color and essence and keep boiling in low heat to attain a one string consistency.
Step 6
After removing from fire, pour the jam into glass bottles kept on wood(in order to avoid breakage).
Step 7
Do not disturb the bottles till it has cooled down. Replace back the lid of the jam bottle.
Step 8
Mixed fruit jam is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.