You thought making jelly or jam was that difficult? Well, really it’s not. You can do pretty much that and enjoy homemade jam which tastes even better than the preservative loaded store-bought ones.
What do you exactly need?
We are making fruit jam so we will use what is in season currently. Oranges. There’s plenty of them now in the market. So, get yourself a kilogram or so.
If you are doing it for the first time, you may be a little wary lest you go wrong. So, let’s just do it with one kilo.
A kilo of oranges
1 tablespoon of lemon juice
250-300 gram sugar
A pinch of salt
Peel the oranges. You may remove the seeds and pith. You can retain a bit of the rind. Remember to discard the white portion. It is bitter.
Juice the oranges.
Pour them in a heavy bottom pan. Let it boil. A couple of minutes later, reduce to a simmer.
When it reduces to about half its original quantity, add the sugar. The quantity may depend on how much sweet your family likes.
Add the salt too. Let it simmer. Stir once in a while.
After about 30 minutes or so, it would have reduced further and thickened.
Do the test. Take a spoon of the jam and drop it to the floor. If it thickens it is ready. As it gets colder, it will thicken further, so be careful. Pour the lemon juice and stir it to mix well. Switch off the flame. Let it cool.
Your jam is ready; store it in a clean jar. When you feel like, take out a spoonful and spread it over a bread loaf.