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 (4 apple, 2 banana,      1 Small pineapple, 1 small papaya)

750 grams sugar      4 grams citric acid

1 pinch red color

� tsp. Mix fruit extract (raspberry + Orange +pineapple)

1 grams sodium benzoate


Cut all the fruits into small piece and pressure-cook them for 4 whistles. Cool and shift the pulp.

Take pulp in a pot and add sugar and mix well. When sugar dissolve add citric acid and stir till it thickens. When it thickens, remove a little in a plate and if water does not come out from the side then remove from the gas and mix color, extract and sodium benzoate.


Fill in sterilized bottle. This jam can stay for 1 year without