February 25, 2014
Ingredients
Ripe tomatoes 2 kgs
Onions 2 medium sized, finely chopped
Apples 2 Big
Sugar 3/4 cup
Salt 1 teaspoon
Chilly powder 1 teaspoon
Juice of lime 1
Method
Put the tomatoes into the boiling water, and boil for 2 -3 minutes
till the skins loosen. Take the tomatoes out once they have cooled, just peel
the skins and chop them.
Place the onions, tomatoes, apples in the blender and puree
it. Put the puree, sugar, salt and chilly powder in a thick bottomed pan and
bring to boil, stirring occasionally. Turn the heat to low and cook till it
becomes thick. Stir it on and off so that
it doesn’t stick to the bottom and burn.
Add the lime juice. Cook for another 10 to 15 minutes, and
take the jam off the heat. Let it cool completely and transfer to sterilized
jar. Refrigerate.
To check whether the
Jam is done follow the following method.
Use the freezer test.
At the beginning of cooking, put two or three small plates or bowls in the
freezer. As you begin to approach the end of cooking, pull one out and put a
small spoon of jam into the middle of the dish. Tuck it back into the freezer
for two or three minutes (take your jam off the heat during this time, because
if it the test tells you it’s done, you will have just spent three minutes
overcooking your jam).When the time is up, pull the dish out of the freezer and
gently nudge the dollop of jam with the tip of your finger. If it has formed a
skin on top that wrinkles a bit when pushed, it is done. If it is still quite
liquid and your finger runs right through it, it’s not done. The boil also
changes towards the end. The jam starts to gather more thickly on the sides of
the pot, and it begins to splatter more violently.
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