Jain World
Sub-Categories of SPICES  - JAM - JELLY   VARIETIES
Black Masala
Chat Masala
Chhole Masala
  Garam Masala
  Kesari Milk Masala
  Pani Puri Masala
  Pav Bhaji Masala
  Punjabi Garam Masala
  Sambhar Masala
  Tea Masala
  Ukaada Masala
  Apple Jam
  Guava Jam
  Mango Jam
  Mix Fruit Jam
  Pineapple Jam
  Plum Jam
  Raspberry Jam
  Guava Jelly



1-kilo pulp (1 � kilo guava)      1-kilo sugar

4 grams citric acid      50 grams butter

Salt for tastes


Cut guava fruit in to small pieces and pressure-cook them for 4 whistles. Cool and shift the pot and add sugar and mix well. When sugar dissolves add citric acid and stir till it thickens. When it thickens and leaves the sides of the pot remove. Grease a thali and pour the contents and press. Sprinkle almond, pistachio and cashew nut pieces and when cool cut in to pieces and wrap it in butter paper and keep it in an airtight container. It can stay for 5-6 months without refrigerator.



Apple and mango cheese can be prepared in the same way. Only add 750 grams sugar.