Kissan jam recipes refers to homemade jam that uses fresh fruits.  As opposed to mass-produced jam, kissan jam recipes only contain moderate amounts of sugar, and little or no preservatives.  If you are making kissan jam recipes for young kids, you may want to eliminate using any additives or preservatives at all.

Kissan jam recipes are remarkably easy to make, and they should keep well within a week in the fridge, even if you don’t put in anything else except for the main ingredients.  Some kissan jam recipes call for sodium benzoate or citric acid to help stabilize it and keep it longer, but that only applies when you will be making large quantities that you won’t be consuming soon.  In this article, we provide one of our favourite all-time kissan jam recipes.

The flavour of your kissan jam depends on what fruits you choose to use.  You can make it strawberry, mango, or mixed fruit.  Try your hand at making a mixed fruit kissan jam first, then simply adjust the taste for the next batch.  By using fruits that are in season, you get to pick ingredients that taste at their best– and at their cheapest.

The Best Kissan Jam Recipes

1.     To create a fruit pulp for your mixed kissan jam, take an apple, a banana, and a cup of strawberries (or raspberries, if you prefer).  Peel the apple and banana, then throw them in the food processor to puree.  Add the strawberries until you have a smooth fruit pulp.  (Note: for raspberries, you will need to grind it separately and pass it through a sieve to remove seeds.)

2.    In a shallow pan, heat the fruit pulp until it begins to bubble, making sure that you stir constantly to avoid burning.  As soon as it gets hot enough, turn the heat down.  Mix in a cup of sugar and continue to stir until it thickens.

3.    To test for doneness, take a small spoon of kissan jam and drop it in a glass of water.  If it forms a soft ball, then you can stop cooking and spoon it out.

You can add some food color to make the kissan jam look more appealing, though this is entirely unnecessary in my opinion.
This recipe yields less than a cup of kissan jam, which should be just enough for about four servings (if you like to spread it on thick, like we do!).  You can actually make large quantities by just multiplying the ingredients accordingly.  To make your kissan jam last longer, you will need to put in some sodium benzoate or citric acid right before transferring it to a jar for storage this is a great kissan jam recipes.