Mixed fruits- ½ kg (Apple, Guava, Pears, Grapes, etc.)
Sugar - as per recipe Below
Citric acid - ½ tsp
Fruit punch essence (or)
Peel and chop the fruits. Tie the peel, core and seeds of apple and guava in a thin white cloth. Place all the fruits and the cloth bag in the cooking pan (no cooking plate). Add enough water to cover the fruits and cook till soft. Remove the cloth bag and squeeze the juices into the pan. Cool and grind the cooked fruits in a mixer (for best results use National Super Mixer Grinder). Measure the pulp and return to the cooking pan. Add equal volume of sugar. Stir well and press the switch to “Cooking” Stir once or twice in between. When the jam thickness, add citric acid. Cook till the “End Point” is reached or the switch drops to “Keep Warm”, whichever is earlier. To test for end point drop a spoonful of jam on a saucer. Allow to cool for 2 minutes. Push gently with the back of a spoon. If wrinkles form on the surface the jam is ready. Switch off the cooker & transfer the jam into a clean, dry bottle.