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.

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.