2 1/2 cups Mango(Aam) pulp
250 grams Sugar (Cheeni)
1/4 teaspoon citric acid
l teaspoon Pectin
1/4 teaspoon potassium metabisulphite

How to make mango jam (2):

* Cook mango pulp and sugar until a little thick and sets on the plate when tested.
* Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
* Pour the hot jam in sterilized jars, seal when cool and cork tightly.

1 kg cooking Apples (Seb)
750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid

How to make apple jam:

* Peel, core and cut the apples into slices, cook in water until tender.
* Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
* Cool a little and pour into sterilised jars and cork tightly.
* Serve after one day. <

1/2 kg ripe and hard Mango slices (not fully ripe)
3 cups Sugar (Cheeni)
1 3/4 cups Water
juice of one Lemon (Nimbu)

How to make mango jelly:

* Put mango slices, water into deep pan, and cook until quite tender.
* Remove from the fire.
* Pass through a gravy strainer.
* To the mango pulp add sugar and lemon juice and cook on a hot fire, stirring constantly until the jelly sets when tested.
* Cool a little, and then pour in sterilized jars.

1 1/2 kg Strawberries
4 cups Sugar (Cheeni)
1 tsp citric acid

How to make strawberry jam:

* Remove the stalks and wash the strawberries.
* Put the fruit in a heavy pan and stir till it boils, mash, and add sugar and lemon juice.
* Stir until sugar is dissolved.
* Remove the scum.
* Boil rapidly till it sets when tested.
* Cool, pour into clean and dry jars.
* Seal with wax and close the lid tightly.

1 kg cooking Apples (Seb)
750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid

How to make apple jam:

* Peel, core and cut the apples into slices, cook in water until tender.
* Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
* Cool a little and pour into sterilised jars and cork tightly.
* Serve after one day. <