Carrot, Apple, Orange Jammy Jelly with a touch of Cardamon :)
Ok so inspite of wanting to make carrot jam/jelly, I was left with only 1 glass of carrot juice.. the rest was residing peacefully in happy children :)
So, I set that 1 glass of carrot juice, 4 small oranges and 2 medium sized apples, 2 green cardamons, juice of 1 and half smal lemons and 1/2 cup of sugar to cook in a pan...
Once the oranges and apples were soft, I pureed them and sieved them through a fine sieve. The resulting juice I set to cook again.. and let it cook...
After around half an hour, I had a nice soft muss.. puree.. which tasted great but wasnt very sweet and not firm..
Me was not happy with that.. so, back to the pot and another half cup sugar.. flame on medium high.. stir stir.. and wow.. it was all jellyish..
Put that in a bottle, closed the lid lightly and set it in a saucepan of water to boil. The water boiled up and I reduced heat to simmer.
Thats done to preserve the jam... helps keep it for longer.
It simmered 20 mins. Then I removed it and let it cool down. Once cooled, closed lid and stored.. If ure in a warm climate, keep it in the fridge once cooled.
Always remember - never put in a used spoon in jams.. always take a fresh and DRY spoon.. that will avoid build up of fungus .. inshaAllah.
The reason why I had to cook this jam so much was that I didnt want to out any gelatine in it. Had I done that, it would have gelled a lot quicker. But this jam is pure and 100 % free from all chemicals - except of course the ones in the fruits themselves :D
Good luck and DO try... u'll love it...
Additional info: See, you'd find various techniques for canning and preserving and I found them all very confusing wheni started this.. I've experiented and come up with this formula and Alhamdoillah the jams/ preserves have never been spoilt. Just fill a large saucepan or pot with enough water to cover the bottle as high as the jam is in the bottle. Stand the bottle upright in the bath and let the water boil. Once it starts boiling, lower heat and let it simmer.. for 20 minutes. Remove and let it cool. Dont close the lid tightly before hand. Only do that after the jam has cooled..