Pectin Free Homemade Mix Fruit Jam

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Homemade Mix Fruit Jam is a delicious and yummy one-pot Jam recipe free from preservatives or pectin. This homemade jam is made using seasonal favourites and is a mix of Rhubarb, Strawberries, Apricot and Plum.

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As a kid, I used to love Jam but we never eat much. It was my occasional treat. As we already had so many chutneys and pickles , that jam was not required. But I used to love it occasionally on my bread.

So this was my first time making a Jam. I have not planned to make Jam but I had some fruits lying around and I have to use it before they go bad. Secondly, I have bought Rhubarb for the first time thinking I will add it to my Ice cream or do something with it, not sure what.

Fruits that goes in Homemade Mix Fruit Jam

I first tasted rhubarb raw and felt it a bit bland. Probably because I never tasted it. So I thought of making a rhubarb jam from it. But since it was my first experiment with rhubarb I thought it is better to mix it with other fruits. So I simply added half a box of strawberries. I know the ingredients in a jam need to be measured but by my nature and way of cooking, I roughly measured the number of cups. Add around half of the sugar, some lemon juice, zest of lemon and done. One can skip the plum and apricots and just use Rhubarb and Strawberries, as the quantity of the earlier two was very little.

That’s it, then, all it needs to be done is to cook on medium to slow stove stirring in between until done. It’s a no-fuss and easy recipe that can be multi-tasked along with other things and your Homemade Mix Fruit Jam is ready.

This No Pectin Homemade Mix Fruit Jam turned out super tasty, I was literally leaking the spoon after I filled a glass jar. We are currently enjoying this with our toast/bread and my DH liked it so much, his comment was it’s much better than the store-bought ones where you literally just taste sugar.

Things to Remember

A few points to consider when making a jam or chutney or pickles is we need to have everything clean, sterile and dry. It is a must or else the Jam will get spoiled.

Sterilizing the glass Jars

Generally, Jams are stored in clean and sterile glass jars. I like to reuse my glass bottles. So all I did was first clean and wash the glass jars. Then filled a big pot of water, added my glass jars in it, let it boil for 5-10 minutes. You need to boil it for 5-10 minutes, and not just let in hot water for 5-10 minutes. After that remove it and invert the jar bottles on a clean kitchen towel. Let all the excess water come out. Then invert again and let it dry completely. The best is to sun dry them if you have or just leave it over the counter to dry. Once they are dried completely they are ready to use.

It is said that you can pack these jam bottles airtight and keep it for a year. I have yet to try that, maybe next time. So until then keep watching this space and check out the recipe below.

Storing Homemade Mix Fruit Jam

Since this is a No Pectin Jam or a Jam without preservatives, it is best to store it in the refrigerator. Also, remember to use a clean spoon every time you remove some jam from the Jar.

I have earlier shared this recipe with CookoutWeek, where we share summer recipes. At first, I was just thinking of salads but then thought what is summer without fresh fruits, at least in Europe. And a homemade Jam with fresh fruits is simply yum.

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Here goes the recipe for Homemade Mix Fruit Jam:

Ingredients

• 2.5 Cups Chopped Rhubarb (1 bunch – had 7-8 stalks in it)
• 2 Cups Chopped Strawberries
• 1 Plum
• 2 Apricots (Along with Plum, 1 cup)
• 3 Cups Sugar (half quantity of fruits)
• Zest of 1 Lemon  (around 2 inch in diameter)
• Juice of 1.5 Lemon (around 2 inch in diameter)

Preparation 

1. Wash all the fruits nicely with normal water.
2. Tap it dry with a clean kitchen towel. (We do want any water)
3. Roughly chop the fruits. 
4. In a clean heavy bottom pan add all the cut fruits, Sugar, lemon rind and Juice.
5. Let this cook on slow to medium gas, stirring in between. Do not let it stick to the bottom of the pan.
6. In the meantime keep a small steel plate in the freezer. We need this to test if the Jam is done.
7. The fruits will release the juices with the sugar and the mixture will start boiling. Keep it stirring in between.
8. Once it has thickened a lot, reduce it to minimum and let it cook stirring almost continuously.
9. You will understand that the Jam is done or almost done when the mixture goes very thick.
10. At this time you can drop a teaspoon of the mixture on the steel plate.
11. If it runs out quickly its not done. You can also keep the mixture in the plate in the freezer for a minute.
12. Remove it after a minute. Check with your finger. It should appear thick or if has shrunken a bit its done, if runny its not done.
13. Once done, let it cool and empty it in the sterilise bottle. (Check the notes above on how to sterilise the bottles)
14. Enjoy this on a slice of bread or toast or crackers or as a topping on your granola or cornflakes.

Notes:

• As mentioned earlier, Everything needs to be clean and dry.
• Sterilise the Jar bottles in which the Homemade Mix Fruit Jam needs to be stored.
• One can use any combination of fruits here.

Few more Summer Recipes:

• 2 Ingredients Mango Yogurt Smoothie
• 2 Ingredients Strawberry Milkshake
• Chocolate Oreo Milkshake
• Oats Plum Banana MilkShake
• Mix Fruit Juice (Plum | Orange | Kiwi)
• Pomegranate Cooler
• Lemon Cake (No Baking Powder, No Baking Soda)
• 3 Ingredients Chocolate Ice Cream (Without Ice Cream Maker)
• Oven Roasted potatoes

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