All jam-med up

Jams might seem exotic enough in packaged bottles, but they’re not too hard to brew up at home too. dip a spoon into these unusual and easy-to-make jams and enjoy the sweet life

Black grape jam

Ingredients

Black grapes, 1.5 kg Liquid pectin, 3/4 cup White sugar, 7 cups Water, 1/2 cup

Method Clean grapes, place them in a kettle and crush them. Add water, cover it and bring to a boil over high heat. Simmer for 10 minutes. Remove from heat and extract the juice. Allow the juice to stand all night. Strain the juice into a pot. Stir in the sugar and bring to a boil over medium heat. Stir in the pectin and boil for 1 minute. Remove from heat. Pour into hot jars and process for 5 minutes in a boiling water bath. Store and serve as needed.

Recipe courtesy chef Manoj, Locale Cafe & Bar

Pineapple chilli and coriander jam Ingredients Green chillies, seeded and finely chopped, 4 Fresh pineapple, chopped, 1 kg Coriander, chopped, 50 gm Lime juice, freshly squeezed, 4 tbsp Fruit pectin, powdered, 50 gm Castor sugar, 150 gm Dark brown sugar, 80 gm Butter, 1/2 tsp

Method Heat the chillies, coriander and lime juice in a large pot over medium heat and stir in the pectin until dissolved. Bring the mixture to a boil and mix in the white and dark brown sugars, stirring until completely dissolved. Return to a full boil, add the butter to reduce foaming and boil hard for 2 to 3 minutes, stirring constantly. Turn off the heat, and skim and discard any foam remaining. Pack the jam into a sterilised jar and use when required.

Recipe courtesy chef Prem K Pogakula, The Imperial

Apple rhubarb jam Ingredients Rhubarb, diced, 3 cups Apple, peeled and diced, 3 cups White sugar, 2 cups Water, 1/2 cup Cinnamon, 1 tbsp Pectin, 50 gm

Method In a pan, mix the rhubarb, apple, sugar, water and cinnamon. Bring to a boil, and then cook over medium heat until the fruit is soft. Stir in the pectin and boil for 5 minutes. Transfer into jars and seal. Process in a bath of simmering water for at least 10 minutes and store.

Recipe courtesy chef Ram, Hadippa, Rajouri Garden

Watermelon jam Ingredients Water melons, seeded and diced, 2 cups Fresh mint leaves, 10-12 Hung curd, 1 cup Vanilla sugar, 2 tbsp

Method Blend all the ingredients together in a blender. Serve chilled.

Recipe courtesy chef Ruchit Harneja, The Taj Mahal Hotel

Green jalapeno and red bell pepper jam Ingredients Red bell pepper, chopped, 1 cup Jalapeno pepper, chopped, 1/2 cup White sugar, 5 cups Apple cider vinegar, 1 1/2 cup Liquid pectin, 3/4 cup

Method Clean the peppers and mince them. In a pan over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a boil for 3 minutes. Remove from heat. Stirring constantly, add the pectin and let the mixture cool. Pour into hot jars and top lids. Let it cool and store.

Recipe courtesy chef Stephen Gomes, L'Adresse Kitchen & Bar

Peach and ginger jam Ingredients Peaches, peeled and chopped, 1 1/2 cups Ginger, chopped, 1/4 cup Pectin, 50 gm White sugar, 6 cups Butter, 1/2 tsp

Method Bring peaches, ginger and pectin to a boil in a pan over medium heat. Stir in the sugar and butter. Cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat and skim off any foam with a spoon. Pour into hot jars and process for 5 minutes in a boiling water bath. Store and serve as needed.

Recipe courtesy chef Stephen, Storm Bar & Grill