Jam making with mum
Jam making is one of the skills mum passed on to me. I grew up watching her squeeze those huge juicy mangoes or pineapple into a small bottle of jam. Once summer was done, we had these bottles of a long stay, preservative-free jam to catch up those wet monsoon days. In between, these huge bottles of mango jam she had these tiny bottles filled with exotic fruit jams, sometime passionfruit, a bit of grape, homegrown jamuns etc. These were special treats. It is from these patient hours next to her in the kitchen in the corner, where, she will constantly give me cooled down a spoon of jam that I learnt flavour and the structure of how the fruit and sugar break down to form jam.
Amma constantly amazes me with her jam collection. There is one recipe I amazed mum with, perhaps the first one where she was confident she had done a good job teaching me the basics well.
Building in these basics
Once you learn the basic idea of jam making, making small quantities of jam become an easy weekend project. Pretty much, this is an easy way for mums like me to use up those ones and twos of fruit left in the weekly fruit bowl before the refresh. Since it gets used up for breakfast during the week, I love it and happy that we have fruit on toast rather than colour and preservatives.
It is from mum that I certainly perfected the idea of looking at the glossiness and saying, yes that’s done. The fact that I learnt from making jam in smaller quantities to use up in a shorter period of time is that it takes far less sugar in it. you can rely on the natural sugars to release upon slow cooking to make this work, like this diabetic-friendly plum jam.
Stuck with more kiwis?
This time we are bottling up four kiwis with the least amount of sugar to add to it. You can use the same recipe to do green or yellow kiwi. Moreover, the tart-sweet nature of kiwi makes it so easy to remove any kind of addition to it. So, just kiwi will make a major part of this recipe. Hope you enjoy this recipe if small bottle jams with no colour, pectin or preservatives added.
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