Mixed fruit jam, prepared with mangoes, apples, and bananas. Use this as a spread for toasted bread, chapati rolls and as a topping for cupcakes.

Now coming to this mixed fruit jam, the recipe may not be new to many of you. No fancy ingredients like preservatives, artificial colors/flavors as in store-bought fruit jam. Here we use only fresh fruits, sugar and nothing else.

You can use either an open or pressure cooker to make this fruit jam. In the procedure shown, I added a few tsp of water to cook the apple. But my mangoes had lots of water and released it so I had to heat to evaporate the excess water.

In conclusion, I would say use water only if necessary and still if you ended up with excess water from fruits like me, heat again to get jam consistency as shown in this recipe. To make in an open pan, cook the fruits for 10 mins covered and proceed to cook open to make jam.

Mixed fruit jam | Homemade fruit jam recipe

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Mixed fruit jam | Homemade fruit jam recipe

Sangskitchen

Mixed fruit jam, prepared with mangoes, apple and bananas. Use this as a spread for toasted bread, chapati rolls and toppings for cupcakes.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Global

Servings 200 g

Calories 560 kcal

Equipment

• Pressure cooker or Open pan

Ingredients

  

1x2x3x

• 1 Apple
• 2 Mangoes or ½ Papaya
• 2 small bananas
• Use any fiber less sweet fruit
• ½ lemon
• 1/8 cup water (2 tbsp/optional)
• ½ cup sugar

Instructions

 

Preparation:

• First, choose less fiber or stringless sweet mangoes. Scoop out the flesh and keep aside.
• Remove the skin of apples, bananas and chop into small pieces.
• You can use any stringless sweet fruits to make jam.

Recipe:

• In a pressure cooker/instant pot add 2 tbsp of water. If cooking in open pan, follow the same method, but it may take up to 30 minutes to make the jam.
• Add apple pieces as the first fruit. The first fruit should be anything which has a thicker body like apple, pear, seedless guava, strawberry and etc.
• Next, add mangoes and bananas one by one. Here you can use ripe tomatoes, seedless skin removed grapes, melon, pineapples, sweet plums(skin removed)
• Finally, add sugar and lemon juice.
• No need to mix, just cover with a lid and cook on high for 10 to 12 whistles.
• Since fruits especially mangoes has lots of water content, in a few minutes fruits will become soft and mushy.
• Ideally, there is no need to add water while making mango jam. But to show how to make with mixed fruits like apple, I added very less amount of water.
• Mash everything very well together using a potato masher. You can also use a hand blender. Otherwise, let the mix cool down and give a quick pulse in a mixer grinder.
• Actually, I ended up with left out water from fruits after releasing the pressure.
• So, I heated the jam mixture again for a full ten minutes on high. If yours is not having any excess water after cooking, just mashing is enough. No need to cook again.
• Wait until the excess water evaporates and mash well.
• Finally, you can a nice textured jam with a mild layer of sugar syrup.
• Let the jam cool down completely, collect and store in an airtight jar. Keep refrigerated and use as bread spreads, Chapati roll and as topping for cupcakes.

Video

Notes

Tips:
1) Firstly, try to use stringless sweet fruits to make jam in this quick method. Sour fruits may need more sugar and if you have to use add more sugar.
2) Moreover, if you are using mangoes alone don't add water.
3) Finally, do not avoid lemon juice/lemon zest as it acts as natural pectin which acts as a preservative and helps in some amount of jellying with sugar syrup. In fact, apple too has a considerable amount of pectin in it.
4) It is better to use at least one citrus fruit while making mixed fruit jam. 5) Cooling the jam completely before storing is very important and always use a fresh dry spoon to scoop. Keep refrigerated after using every time.

Nutrition

Calories: 560kcal

Keyword Homemade fruit jam recipe, Homemade jam, How to make mixed fruit jam, Mixed fruit jam

Tried this recipe?Let us know how it was!

Preparation:

• First, choose less fiber or stringless sweet mangoes. Scoop out the flesh and keep aside.
• Remove the skin of apples, bananas and chop them into small pieces.

• You can use any stringless sweet fruits to make jam.

Recipe:

• In a pressure cooker/instant pot add 2 tbsp of water. Skip adding water if your fruits have lots of water content and the cooker is small. If cooking in an open pan, follow the same method, but it may take up to 30 – 40min to make the jam.

• Add apple pieces as the first fruit. The first fruit should be anything that has a thicker body like apple, pear, seedless guava, strawberry and etc.

• Next, add mangoes and bananas one by one. Here you can use ripe tomatoes, seedless skin removed grapes, melon, pineapples, sweet plums(skin removed).

• Finally, add sugar and lemon juice.

• No need to mix, just cover with the lid and cook on high for 10 to 12 whistles.

• Since fruits especially mangoes have lots of water content, in a few minutes fruits will become soft and mushy.

• Ideally, there is no need to add water while making mango jam. But to show how to make jam with mixed fruits like apples, I added a very less amount of water.
• Mash everything very well together using a potato masher. You can also use a hand blender. Otherwise, let the mix cool down and give a quick pulse in a mixer grinder.

• Actually, I ended up with left-out water from fruits after releasing the pressure.
• So, I heated the jam mixture again for a full ten minutes on high. If yours is not having any excess water after cooking, just mashing is enough. No need to cook again. Wait until the excess water evaporates and mash well.
• Finally, you will see a nice textured jam with a mild layer of sugar syrup.

• Let the jam cool down completely, collect and store in an airtight jar. Keep refrigerated and use as bread spreads, Chapati roll and as topping for cupcakes. I got around 200g of jam.

Tips:

1) Firstly, try to use stringless sweet fruits to make jam in this quick method. Sour fruits may need more sugar and if you have to use add more sugar.

2) Moreover, if you are using mangoes alone don’t add water.

3) Finally, do not avoid lemon juice/lemon zest as it acts as natural pectin which acts as a preservative and helps in some amount of jellying with sugar syrup. In fact, apple too has a considerable amount of pectin in it.

4) It is better to use at least one citrus fruit while making mixed fruit jam.

5) Cooling the jam completely before storing is very important and always use a fresh dry spoon to scoop. Keep refrigerated after using every time.