Fruit salad jam recipe

Fruit Salad Jam recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and refreshing twist on traditional jam recipes? Look no further than the Fruit Salad Jam recipe! This unique and flavorful jam combines a variety of fresh fruits to create a burst of sweetness in every bite. With just a handful of ingredients and simple instructions, you can easily whip up a batch of this delightful jam to enjoy on toast, scones, or even as a topping for yogurt or ice cream. Get ready to savor the flavors of summer all year round with this fruity and versatile jam.

Keywords: fruit salad, jam, recipe, refreshing, flavorful.

Fruit salad jam recipe details

Fruit salad jam recipe, recipe Rating: 4.5
Number of votes:101 

Ingredients

1 kg	nectarines, peaches, etc ( about 1/2 total quantity of fruit)
8	apricots
250 pack(s)	strawberries, raspberries etc,
1	dragon fruit ( from a cactus – optional)
2	kiwi fruit
2	diced mango, frozen is OK
3	diced apples
3	lime or lemons, juiced
500	pineapple juice
	white sugar, equal parts to fruit mix (cup to cup)
	Jamsetta, 1 x 50 gm pk per 3kg jam mix ( incl sugar)

Instructions

Prepare about 20 jam jars by washing in hot water – no soap. Drain then place in cool oven and turn heat up to 200°C for 20 minutes minimum.

Prepare all fruit by peeling, seeding and dicing. Place in very large saucepan and bring fruit to simmer, add sugar, cup for cup.

Stir until sugar is dissolved and boil for 5-10 minutes. Add Jamsetta mixed with a little more sugar. I find the above quantity makes about 15-20 jars of jam, but much smaller quantities can be made by reducing quantities proportionally.

Boil Jam mixture for another 5 minutes as per directions on pack and test for set with cold saucer. If jam crinkles when cold, jam is set. Jamsetta makes a jam a lovely spreadable consistency without the fuss.

Bottle jam while very hot, into very hot jars – max 5 minutes out of hot oven. Place clean lids on and tighten. Turn sealed jars upside down for 10 minutes to sterilises the lids.

Wipe jars while hot, it is easier to get the hot jam off then.

Set aside until cool, then label.

As this Jam is 50% sugar it will last for years on the shelf.

Preparation time:
ca. 1 hr 30 min
Grade of difficulty:
medium
Calories per portion:
n/a