Mixed Fruit Jam recipe | Homemade mixed fruit jam

     I blindly have an impression that a jam is always by default - a mixed fruit jam. Because I always go for a mixed fruit kissan jam though there are special jams from solo fruits, which I have never bothered to buy. The visual appeal of a jam, as per me is convincing only if it is dark red in colour :P   Having the same thought, I started making this mixed fruit jam and then realized at a point that, the colour depends on the combination of the fruits, unless otherwise a specific artificial colouring agent is used !!! 
     Some of our friends, when they visited our house during Golu, brought in a variety of fruits, which kindled my interest to try a mixed fruit jam. So here comes the recipe without any preservatives or artificial colours.

Prep Time: 20 mins || Cook Time: 40 mins || Yields: 2 jars + little more || Category: Jam / Fruit Jam

Ingredients:
1. Very ripe banana - 2
2. Grapes (red/green) - 25
3. Red Apple - 1 or 2
4. Green Apple - 1
5. Pear - 1
6. Strawberry - 12 to15
7. Sugar - 200 gms (may vary as per the fruits used)
8. Lemon juice - 1 tbsp (optional)

Method:
1. Wash all the fruits and chop them roughly.

2. Grind the fruits in a blender into a smooth paste in batches without adding water. Can add a spoon of sugar if desired.

3. Mix all the fruit pulp in a saucepan and heat it in medium flame for 10 mins.

4. Add sugar and mix well. Cook in medium flame for 15-20 mins with periodical stirring.

5. After a while, scum (froth) starts to form on the surface after the added sugar dissolves.

6. Remove the formed scum periodically and discard it. Continue boiling in medium flame for 10 more mins. The mixture will turn slightly glossy and start spluttering vigorously. At this stage test the consistency of the jam by spreading it in a plate taken from freezer. If it does not ooze down and stands sticky and still, that is the right consistency. If not, boil for few more mins and then switch off the flame.

Suggestions:

• Any combination of fruits can be used, based on the availability.
• If adding lemon juice, it is better to add after switching off the flame and the heat has subsided a little. Otherwise lemon juice will add a bitter taste to the jam when heated for a long time. 
• I have skipped lemon juice, as the pectin in the fruits will act as preservative & also as I will consume the jam within a short period.
• Citric acid can also be added instead of lemon juice for preservation.
• Can add a small piece of beetroot while grinding the fruits, for a bright red colour. 
• The amount of sugar varies as per the sweetness of the fruits used.
• Can also use artificial food colour too.

     I enjoyed the artificial colouring agent free, preservative-free, gelatin-free home made jam with bread, roti and variety of other foods :)