Archive for sauce

Recipes Available 1

Posted in Recipes Available with tags , , , , , , , , , , , , on February 6, 2013 by icareufriend

Bread & Bun

Bread and Buns I (Bread & Bun)

Bread and Buns II (Hot Cross Bun)

Bread and Buns III (Doughnuts)

Bread and Buns IV (PAv BhAji)

Bread and Buns V (PAv BhAji varieties)

Bread and Buns V (Butter cake, egg substitute))

Canadian Buns

Cream Fingers

 

Cakes and Puddings

Puddings and Cakes I (Caramel, Mixed Fruit Puddings)

Puddings and Cakes II (Coconut Milk, Ribbon Puddings)

Puddings and Cakes III (Banana & Chocolate Bread Puddings)

Puddings and Cakes IV (ShAhi & Fruit Puddings)

Puddings and Cakes V (Christmas Pudding)

Puddings and Cakes VI (Christmas Plum Cake and Butter Cake)

Puddings and Cakes VII (Chocolate and Ribbon Cakes)

Puddings and Cakes VIII (American Sponge and Cherry Cakes)

Puddings and Cakes IX (Vanilla cup and Tray Bake Cakes)

Rainbow Jello Mold 

Chutneys & tuvaiyals

Baingan BurtA

BESan (aka Bombay Chutney)

Betel leaves thuvaiyal

Brinjal pulp tuvaiyal

Chou Chou skin tuvaiyal

Coconut chutney

Coriander chutney

Grapes roughage tuvaiyal

Mango chutney

PudinA (Mint leaves) chutney

PudinA chutney

Tamarind chutney

VengAya (Onion) takkALi (Tomato) Chutney 

 

Coconut tuvaiyal

Coriander leaves tuvaiyal

Coriander seeds tuvaiyal

Curry (KAra curry from different vegetables)

Curry leaves tuvaiyal

Ginger tuvaiyal

KaruNaikkizhangu tuvaiyal

Onion tuvaiyal

Paruppu tuvaiyal

PudinA tuvaiyal

Ribbed gourd skin tuvaiyal

Tomato tuvaiyal

VAzhaippU (Banana Flower) tuvaiyal

Yam tuvaiyal

Jams, MorabbAs, Squashes & Sauces

Jams, Morabbas, Squashes and Sauces I (Introduction)

Jams, Morabbas, Squashes and Sauces II (Mango Jam)

Jams, Morabbas, Squashes and Sauces III (Guava & Tomato Jams)

Jams, Morabbas, Squashes and Sauces IV (On Pectin)

Jams, Morabbas, Squashes and Sauces V (Pineapple Jam)

Jams, Morabbas, Squashes and Sauces VI (Mixed fruits Jam)

Jams, Morabbas, Squashes and Sauces VII (Berry, Fig & Peach Jams)

Jams, Morabbas, Squashes and Sauces VIII (Morabba varieties)

Jams, Morabbas, Squashes and Sauces IX (Mango morabba)

Jams, Morabbas, Squashes and Sauces X (Jellies)

Jams, Morabbas, Squashes and Sauces XI (Marmalades & Squashes)

Jams, Morabbas, Squashes and Sauces XII (Mixed fruits squash & Syrups)

Jams, Morabbas, Squashes and Sauces XIII (Sauces)

Jams, Morabbas, Squashes and Sauces XIV (Sauces)

Jams, Morabbas, Squashes and Sauces XV (Ketchup)

Jams, Morabbas, Squashes and Sauces XV

Posted in Jams, Morabbas, Squashes and Sauces with tags , , , , , , , , , , , , , on May 28, 2012 by icareufriend

(Contd. from previous posting)

Tomato Ketchup

Preparation time: 45 minutes   Shelf life: 6 months if refrigerated

Ingredients

 

Ripe but firm tomatoes

Onion

Garlic

Ginger

Sugar

Red chilli powder

Garam MaSAlA

Cumin seeds powder

Black pepper powder

Salt

Citric acid crystals

Vinegar (white)

Sodium Benzoate

Red colour

 

1 kg

25 gms

3 cloves

½ inch piece

100gms

1 tsp

½ tsp

¼ tsp

¼ tsp

to taste

1 tsp

2 tbs

½  tsp

a few drops

 

Method

Wash and clean the tomatoes well and blanch them in piping hot water for 10 minutes and then keep them in cold water for a few minutes. Peel the skin and mash on a sieve to remove the seeds. Collect the juice and segregate the pulp to be added to the juice. To this add grated onion, ginger after scrapping its skin, and mashed garlic. Grind in a food processor and strain squeezing the contents. To this add 1/3rd of sugar and boil. Powder the garam maSAlA, cumin seeds and pepper after sautéing them and boil with red chilli powder adding a little water. Filter this and add to the boiling tomato juice mixture. After the whole contents thicken, add the citric acid crystals, remaining sugar and salt. Keep stirring constantly to enable the contents achieve the consistency of ketchup. Remove from the fire. Now add the colour, vinegar and sodium benzoate dissolved in a little water. Mix well and fill in the bottles after the contents cool, leaving head room as usual before closing with airtight lid.

Tomato Ketchup 

Variation

You can add one or two pieces of clove (Lavang), 2 bulbs of cardamom (Elaichi) and a small piece of cinnamon (Dalchini) to the spice group for more pep. In that case either you can omit garam maSAlA or retain it. If the contents or thin, you can mix a little corn flour in cold water and add to the contents to the boiling mixture just before removing it from the fire.

In all the preparations, always taste a little to adjust the deficient ingredients like citric acid, salt and sugar.

Tomato Chilli Ketchup

 Preparation time: 45 minutes   Shelf life: 6 months if refrigerated

Ingredients

 

Ripe but firm tomatoes

White Onion

Garlic

Red chillies  (Medium)

Coriander seeds powder

Salt

Vinegar (white)

Corn flour

Sodium Benzoate

Red colour

 

1 kg

25 gms

2 cloves

15

1 tsp

to taste

4 tbs

2 tbs

½  tsp

a few drops

 

Tomato Chilli Ketchup

Method

Proceed as above to extract tomato juice with pulp without seeds. Make a paste of red chillies, garlic and onion with coriander seeds powder. Add all these with salt and boil for 30 minutes and strain. Mix the corn flour in a little cold water well and add to the above and boil all again simmering the flame till the contents become thicker. Remove from the fire. Add vinegar, sodium benzoate dissolved in a little water and the colour. Taste and adjust ingredients that seem to be deficient. If need be heat for some time and bottle after the contents become cold leaving head room before closing with airtight lid.

(Concluded)

Jams, Morabbas, Squashes and Sauces XIV

Posted in Jams, Morabbas, Squashes and Sauces with tags , , , , , , , , , , , , , , , on May 24, 2012 by icareufriend

(Contd. from previous posting)

Tomato Sauce

Version II

Ingredients

 

Ripe but firm tomatoes

Sugar

Red chilli powder

Clove (Lavang)

Onion

Cinnamon

Garlic 

Ginger

Salt

Citric acid crystals

Vinegar (white)

Sodium Benzoate

Red colour

 

2 kgs

125 gms

1 tsp

4

1 (small)

a small piece

6 cloves

½ inch piece

to taste

2 tsps

¼ cup

1½ tsps

a few drops

 

Method

Follow the above procedure exactly. Here you need to add onion after peeling and chopping along with ginger and garlic. Similarly, you need to powder the cinnamon and clove and add with sugar.

By increasing the quantities of chilli or garlic you can prepare Tomato chilli or tomato garlic sauce.

Tomato Red Chilli Sauce

Preparation time: 45   minutes   Shelf life:  1 year if refrigerated

 Ingredients

 

Ripe & firm tomatoes

Red chilli (dried)

Cloves

Mustard seeds

White vinegar

Sugar

Salt

Citric acid crystals

Corn flour

Pectin (INS#440)

Glacial acetic acid (INS #260)

Sodium Benzoate

Tomato Red colour

 

250 gms

50 gms

2

1 tsp

¼ cup

1 tbs

to taste

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

a few drops

 

Tomato Chilli Sauce

Method

Remove the stalks from the red chillies and grind with salt and sugar. Keep aside.  Prepare tomato puree by blanching in piping hot water for 10 minutes, placing in cold water, peeling the skin, mashing through a sieve to deseed and take only the pulp and juice and use a food processor to grind. Grind the cloves and mustard seeds and tie in a clean muslin cloth. Boil some water and place it this muslin pack. After the contents boil for 15 minutes, remove, squeeze the pack to extract the concentrate and then remove the pack. Wash the cloth and again strain the clove cum mustard liquid to get clear liquid. Boil the tomato puree, chilli-salt-sugar powder, clove-mustard liquid in water for 10 minutes with citric acid crystals. Keep stirring. Remove and strain. Boil now with corn starch and pectin dissolved in a little water till the entire sauce becomes thicker. Remove and when warm add vinegar, acetic acid, preservative dissolved in water and red colour. Mix well. Cool and then bottle tightly with a lid allowing head room as usual. Use after a week tossing daily once.

  Tomato Garlic Sauce

Note: If you replace chillies with garlic you can have Tomato Garlic Sauce and if you lessen chillies and include garlic cloves and garlic powder you can prepare Tomato chilli garlic sauce. This way you can prepare any sauce.

(To conclude)

Jams, Morabbas, Squashes and Sauces XIII

Posted in Jams, Morabbas, Squashes and Sauces with tags , , , , , , , , , , , , , , , on May 17, 2012 by icareufriend

 

(Contd. from previous posting)

In this posting I am going to discuss with sauce and ketchup. Generally sauce is thinner than ketchup and without spices. I have seen in a factory that makes a famous brand of tomato sauce hardly tomato is used. What they use is raw papaya for pulp portion, add a few tomatoes and its essence plus colour. This is when the tomatoes are costlier than papaya! Here, however, I am going to discuss only the natural product as we did in other postings for having better taste to maintain health. The procedure will be the same for all sauces and ketchups and so are the ingredients. Some ingredients may be included or left as per the case may be and as per the choice.

Sauces

Mixed Vegetables Sauce

Preparation time: 45   minutes   Shelf life:  2 months if refrigerated

Ingredients

 

Mixed vegetables pieces*

Green pumpkin or papaya

Potato

Onion

Ginger

Garlic

Sugar

Salt

Red chillies

Garam MaSAlA

Cumin seeds

Black Pepper

Tamarind (or) Citric acid crystals**

Vinegar (white)

Sodium Benzoate

Raspberry colour

 

200 gms

750 gms

150 gms

50 gms

20 gms

10 gms

150 gms

25 gms

10 gms

5 gms

5 gms

30 gms

100 gms or 1 tsp

2 tbs

1 tsp

a few drops

 

     * Carrot, raw mango (or tomato), beet root, radish and green peas

   ** Take either tamarind or C.A. crystals but not both.

Method

Peel carrot, beetroot, raw mango, radish, green pumpkin or papaya, potato, onion, ginger and garlic. Remove the stalk of red chilli. In the case of tomato just blanch for 10 minutes in piping hot water and peel the skin. Pass the pulp through a sieve to allow the juice and flesh but not the seeds. In the case of other vegetables, pressure cook them and mash. Now mix the tomato juice, pulp and the mashed vegetables with 1 litre of water after adding sugar. Boil and keep stirring. Add tamarind extract or citric acid crystals. After a few minutes of boiling, strain to remove sediments and again boil. Meanwhile, powder the spices and boil separately. Strain this also and add to the boiling sauce mixture. Add salt and keep stirring till you get not very thick or very thin consistency say, like the sugar syrup. Remove from the fire, add the preservative dissolved in a little water, vinegar and colour. Mix well. Bottle when cool, allowing as usual some head room for expansion.

Mixed Vegetables Sauce 

Note: Never add the preservatives directly but after dissolving them in a little water.

To strengthen the shelf life and the thickness, the commercial preparations have emulsifying and stabilizing agents.  

Stabilizing agent             : Pectin (INS# 440); Maize starch (INS# 1422) or Corn flour, Arrow root powder, fine mustard seeds powder which contains lethicin.

Emulsifying agent             : Citric acid crystals, Glacial acetic acid (INS   #260)

Class II preservative          : Sodium Benzoate (INS# 211)

The famous sauces are tomato, tomato chilli and chilli garlic sauces. If you increase the chillies, the sauce becomes hotter.

Tomato Sauce

Preparation time: 45   minutes   Shelf life:  1 year if refrigerated

Version I

Ingredients

 

Ripe but firm tomatoes

Sugar

Red chilli powder

Garlic  

Ginger

Salt

Citric acid crystals

Vinegar (white)

Sodium Benzoate

Red colour

 

2 kgs

250 gms

1 tbs

4 cloves

½ inch piece

to taste

2 tsps

4 tbs

1½ tsps

a few drops

 

 Tomato Sauce

Method

Wash and clean the tomatoes and blanch them in hot piping water for 10 minutes. Then drop them in cold water for 2 minutes and peel the skin. Mash over a sieve and deseed, allowing the pulp and the juice only. Chop the ginger after scrapping the skin and add to this strained liquid. Mash garlic after removing the skin and add along with chilli powder. Add water, sugar and citric acid crystals and cook stirring constantly, till the contents become smooth and sugar dissolves, allowing to boil for 10 minutes. Strain after it cools and boil again adding the salt, stirring till the contents become homogeneous and syrupy. Remove from fire and when warm add vinegar, colour and the preservative dissolved in water. Mix well and bottle when cool.

(To conclude)

Jams, Morabbas, Squashes and Sauces XII

Posted in Jams, Morabbas, Squashes and Sauces with tags , , , , , , , , , , , , , , , , , , , , , on May 11, 2012 by icareufriend

(Contd. from previous posting)

Sometime we prepare cocktails of fruits as follows. Instead of tasting single fruit, we taste here mixed fruits.

Mixed Fruits Cocktail

 Preparation time: 45 minutes Shelf life:  6 months to 1 year   

Ingredients

 

Pineapple juice

Orange juice

Lemon juice

Ginger juice

Water

Sugar 

Cocktail essence*

Colour

KMS

 

400 ml

300 ml

250 ml

  50 ml

1 Ltr

2 Kgs       

2 tsp

optional

½ tsp

 

* Cock tail essence is prepared by mixing 8 mls of pineapple, 6 mls of

orange and 6 mls of lemon essences together.

Now prepare the mixed fruit squash following the procedure for preparing squash exactly. When serve constitute adding water to the concentrated syrup water as explained for squashes.

Syrups

We had seen so far how fresh jams, jellies, morabbas and squashes are prepared from natural fruits. There are MNCs that advertise about their products stating that they prepare from original natural fruits without any chemical substances but it is not true. Hence it is better to prepare these at home to be sure.

Sometimes we may not have these readily available and exhaust the stock. In such cases, the syrups prepared will help us. These are nothing but artificial juices of the fruits. Here we take the required quantity of sugar with water and boil with a few citric acid crystals to get syrup of single thread consistency. The scum is removed by filtering over a fine clean muslin cloth and to this raw syrup we add appropriate fruit essence and colour to prepare the syrup of that fruit. Normally, the best ones are orange, lemon, rose, pineapple, raspberry, khus khus syrups prepared as above from their essences and colour.

1. Mango 2. Orange 3. Grape 4. Apple 5. Lemon 6. Raspberry

The famous Roohafza syrup is prepared as follows:

 

Roohafza 

Prepare sugar syrup as above. To this add 3% of Rose, 2% of Kevda and 1% of khus khus essences mixed prior hand together along with a few drops of either raspberry red or Tartrazine red colour. Shake well and refrigerate.

A number of drinks are prepared from this (Google and find) of which the following sharbat is very famous in Pakistan:

 Sherbat E Roohafza

To serve: 12 Preparation time: 15   minutes    

Ingredients

 

Finely crushed cashews

Finely crushed pistachios

Finely crushed almonds

Saffron

Cardamom seeds

Sugar

Milk

Vanilla Essence

Roohafza

 

25 gms

25 gms

25 gms

a few strands

½ tsp

½ kg

1½ Ltrs    

½ tsp

½ cup 

 

Sherbat E Roohafza

Method

Boil the milk to remove excess water and to become moderately thick. Cool. Add Roohafza and sugar to milk little by little and stir well till they dissolve. Taste and adjust sweetness by adding a little more sugar and Roohafza if needed. Add vanilla extract. Mix well and refrigerate overnight. Just 10 minutes before serving, take a little of the milk and mix in it the saffron strands well and add to the sharbat already refrigerated. Crush the nuts into a bit coarse powder after frying them in a little ghI powder the cardamom with a little sugar. Add these also and then serve. It is very tasty if you sip slowly.

(To conclude)

Jams, Morabbas, Squashes and Sauces XI

Posted in Jams, Morabbas, Squashes and Sauces with tags , , , , , , , , , , , , , , , , , , on May 9, 2012 by icareufriend

(Contd. from previous posting)

Marmalades

Marmalades are nothing but fruit jellies or jams with the peels of those fruits added to them in the form of annular rings, shreds or slices. Thus, we can prepare lemon, orange, mango, pineapple etc marmalades. The peels, slices etc are also to be added when the jams are jellies are boiling with sugar in the processing stages.

 

Marmalades

Squashes

Squashes are a concentrated form of fruit beverages. They are normally consumed after reconstitution with water to the extent of 3 to 4 times. But the taste will not be sweeter as such you may have to add some sugar before serving. They are preferred because of their ready to serve nature. Among the squashes Orange, mango, pineapple, lemon and grapes are the most commonly consumed in the order of preference.

Let us see how commercially the squash is manufactured. In the case of the famous “Noga” (Nagpur Orange Growers Association) brand Orange Squash, ripe fruits with loose skin are taken. The outer jackets of the oranges are peeled manually. The rag sticking to the segments is removed as it creates some bitterness in the juice if allowed to remain. The segments are passed through the juice extractor for juice. The juice is kept separately. In the jacketed vessels, sugar, citric acid and water are mixed together and heated. The solution is cooled and filtered through cloth. The clear syrup is mixed with the juice and stirred till a uniform solution is obtained. To improve the end product, small quantities of appropriate essence and colours are added finally, stirred to get a perfect homogenous mix. After mixing all ingredients, the preservatives potassium meta-bi-sulphite is to be added. The compound dissolved previously in small quantities of juice is added and mixed thoroughly. The squash is then filled in washed and sterilised bottles leaving about one inch space as head room. The bottles are then closed with airtight lid. They are then stored in a cool dry place. The product keeps well for one year without change in colour or taste.

In the same way, we prepare the squashes at home also not only from the above fruits but also from others. But there are slight differences that you may note as you read further.

For preparing squash we need 25% filtered/strained fruit juice, 40% sugar and 35% water, i.e. juice: sugar: water::5:8:7. The procedure varies from fruit to fruit for preparing juice.

As explained in the previous postings, extract the juice of the fruit according to the nature of the fruit, strain or filter as the case may be and measure its volume. Then add sugar and water in the proportion mentioned above. For instance, if the extracted juice measures 500 gms, then take 800 gms of sugar and 700 gms of water.

Keep the juice aside and do not add sugar or water to it. Instead, just add sugar to the water only as calculated, stir well and heat. Allow it to boil while stirring constantly. When it starts boiling, add citric acid and mix well. Remove from fire. Filter this sugar syrup with citric acid and add the filtered fruit juice to this syrup. If preferred, add suitable colour and appropriate essence. Out of this, just take 2 tablespoonfuls and mix thoroughly to it the preservative – potassium meta bisulphite (KMS) – and again drop it to the whole mixture of squash to mix again. Now fill up sterilized bottles or jars leaving head room for expansion before sealing airtight.

Remember that the preservative KMS is not added to all squashes but to certain fruits only. For the rest we use SB, sodium benzoate. This may be evident from the table provided below for ready reference.

If you have 1500 ml juice of the fruit, you may get 6000 ml of squash.

If the fruit juice is sour, then reduce the quantity of citric acid and if bland, increase.

  

                  Orange Squash                                Pineapple Squash

Grape Squash

 

                     Lemon Squash                                    Mango Squash

Fruit

Qty of juice

CA*

Sugar

Water

Colour

Essence

Preser

vative**

Orange 1 Ltr 4 to 6 tsps 2 Kgs 1 Ltr Orange Orange KMS ½ tsp
Musambi 1 Ltr 5 tsps 2 Kgs 1 Ltr Orange/Tartrazine yellow Orange + Lemon KMS ½ tsp
Pineapple 1 Ltr 4 tsp 2 Kgs 1 Ltr Martazine yellow Pine apple KMS ½ tsp
Grapes 1 Ltr 4 tsp 2 Kgs 1 Ltr Light green

black berry

purple

Martazine

Black currant SB ½ tsp
Lemon 1 Ltr -Nil- 2 Kgs 1 Ltr Lemon yellow Lemon or lemon grass SB ½ tsp
Mango 1 Ltr 4 tsp 1.6 Kgs 1.4 Ltrs Tratrazine or Martazine red Mango SB ½ tsp
Blackberry 1 Ltr 4 tsp 2 Kgs 1 Ltr Purple or black berry Black  or rasp berry SB ½ tsp


Note:

  *CA – Citric Acid Crystals

**KMS – Potassium meta bisulphite

**SB – Sodium Benzoate

(To conclude)

Jams, Morabbas, Squashes and Sauces X

Posted in Jams, Morabbas, Squashes and Sauces with tags , , , , , , , , , , , , , on April 27, 2012 by icareufriend

(Contd. from previous posting)

Fruit jellies are clear solid flakes of fruit juices tied together by pectin. The normal procedure is to have clear fruit juices without any sediment and generally, as we had seen earlier that pectin is very important constituent and is abundantly present in just ripening fruits compared to fully ripened ones. Hence for jellies you need just ripening fruits. In some cases the pectin is present in the skin and in some in the pulp region. Follow the procedure for each correctly to get better jellies. Wood apple (ViLAmpazham), guava, kaLAkkAi (karOndA/Cran or Kiwi berry), Jackfruit and apple have more pectin and are suitable for jellies. A good jelly must be in the shape of the container it is kept in. Now let us learn how various fruit jellies are made.

 

                Orange Jelly                                Strawberry Jellies

 Guava jelly

Preparation time: 60 minutes   Shelf life:  1 year if refrigerated

Ingredients

 

Fresh, firm guava fruits

Water

Citric acid crystals

Sugar

Colour (Optional)

Sodium Benzoate

 

1500 gms

1500 ml

½ tsp

as per the juice

½ tsp Light yellow or pink

½ tsp

 

Method

For this use either the white or the pink varieties of guavas which are just ripening. Wash under water, wipe and dry under fan. After some time, cut the fruits into thin slices and cook in water till they become soft. Take a clean and neat muslin cloth, keep it over a jar and tie the sides. Pour the cooked slices with the liquid and allow to remain for overnight. Never try extract the juice by squeezing but allow the juice to drip through the cloth into the jar. If necessary, decant the juice next day to get clear juice. Measure it and add 68% of sugar to it. For example, if the juice is 600 gms, then you should add 600×68/100= 408 gms of sugar, say 400 gms after rounding off to the nearest 100. 

Heat the sugar mixed juice constantly stirring till the sugar dissolves completely. Add the citric acid crystals and mix well. Heat till the first boiling stage. Remove and strain the boiled juice and cook again on a hot fire. Keep on stirring the mixture till it attains “end point” i.e., the required consistency of not sticking to the side of a knife when inserted, taken out and tested. The jelly now is very clear and shines like a crystal. Add the colour and preservative (SB) at this stage, mix and fill up in an air tight jar/bottle when it becomes warm, leaving head room of about 1 inch. Store in a cool place or refrigerate after the jar/bottle feels cold.

 Guava Juice & Jellies

Apple jelly

Preparation time: 60 minutes   Shelf life:  1 year if refrigerated

Ingredients 

 

Fresh, firm apples 

Water

Citric acid crystals

Sugar

Colour (Optional)

Sodium Benzoate

 

 

1500 gms

1500 ml

1 tsp

as per the juice

½ tsp Light red, orange, yellow 

½ tsp

Method

The apple should be just ripening, tart and firm. Wash, wipe and cool dry. Cut the apples into small pieces, and deseed without affecting the central portion or peeling the skin. Add water to cover all pieces and heat to bring it to the boiling point. Reduce the flame and simmer for about 25 minutes till the pieces become soft. Extract clear juice and follow the rest of the procedure as explained for guava jelly above.

Here if you find foam while boiling skim it off quickly. Pour into jar/bottle when warm after allowing head room of 1 inch and seal when cool with airtight lids.

Apple Juice & Jellies

Grape jelly

Preparation time: 60 minutes   Shelf life:  1 year if refrigerated

Ingredients

 

Fresh, firm grapes

Water

Citric acid crystals

Sugar

Colour (Optional)

Sodium Benzoate

 

 

1500 gms

1500 ml

1 tsp

as per the juice

½ tsp Light red/green/yellow 

½ tsp

 

Method

For this you can select firm seedless or grapes with seeds, whether green, red, purple etc and use the same colour. Wash the fruits gently and cool under fan for a few minutes. You must not use the stems but only the fruits. Crush and add water. Heat and bring it to the boiling point. Reduce flame and simmer for about 10 to 15 minutes. In this case, there is a chance for formation of tartrate crystals over the jelly. In order to prevent this, refrigerate the juice overnight and strain through a clean thick cloth after decanting the crystals, formed if any. The rest of the procedure including skimming off the foam quickly is the same as in the case of above jellies.

Grapes, Juice & Jellies

Plum jelly

Preparation time: 60 minutes   Shelf life:  1 year if refrigerated

Ingredients

 

Fresh, firm plums

Water

Citric acid crystals

Sugar

Colour (Optional)

Sodium Benzoate

 

1500 gms

1500 ml

1 tsp

as per the juice

½ tsp Light red/pink 

½ tsp

 

Method

For this you can select firm plus that have just ripened. Wash the fruits gently and cool under fan for a few minutes. Crush and add water. Heat and bring it to the boiling point. Reduce flame and simmer for about 15 to 20 minutes till the fruits become soft. The rest of the procedure including skimming off the foam quickly is the same as in the case of above jellies.

This way you can prepare jellies from other fruits like orange, jackfruit, kLAkkAi, wood apple, strawberry etc.

Plums, Juice & Jellies

(To conclude)