Ingredients:

• Apple – 1 kg
• Sugar – 250 g
• Chuara – 250 g
• Raisin – 50g
• Salt – 62 g
• Red Chilli – 25 g
• Ginger – 50 g
• A pinch of red color
• Acetic acid – 1/2 tsp
• For garam masala: Black Cardamom – 4-8
• Green Cardamom – 10
• Clove – 1 tsp
• Nutmeg – 1/2
• Black pepper – 1 tsp
• Cumin seeds – 1/2 cup
• Coriander – 1 tbsp

Method:

1. Roast and grind the ingredients for the masala.
2. Peel the apples and grate them.
3. Cut ginger and chuara into juliennes.
4. Mix the apples, raisins, ginger and chuara and cook them.
5. When the water dries up, add sugar.
6. Add salt, garam masala and red chilli, and stir continuously.
7. Add red colour.
8. To test: Take some jam in a plate and tilt it.
9. If it does not release water, it is ready. Otherwise cook for some more time.
10. Turn off the flame and add acetic acid. Let the jam cool.
11. Store in a dry bottle.

Recipe courtesy of Sarrita P Nagdev