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makhani gravy base

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Add rich color and creamy texture to your tomato dhaniya soup, cream of tomato soup Shorba, Rasam with Kagome Tomato Soup base. Learn How to Make.

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Apple Or Crab Apple Jelly

Serving Size: 1 Ingredients: 5 Pounds Apples -- to make 7 Cups Apple Juice 5 Cups Water 9 Cups Sugar 1 Box Fruit Pectin 1/2 Teaspoon Butter Cooking Directions:

TO PREPARE APPLES FOR JUICE: Remove stems and blossoms ends. Cut into

small pieces (do not peel or core). Place in large saucepan. Add water.

Bring to full boil. Cover and simmer 10 minutes. Crush cooked apples,

cover and simmer 5 minutes longer.

Place 3 layers of damp cheesecloth or jelly bag in a large bowl. Pour

cooked fruit into cheesecloth. Tie and hang to let drip into a bowl.

When dripping stops, press gently. Measure juice and if necessary, add up

to 1/2 cup water for exact measure.

Boil jars on rack in large pot filled with water 10 minutes. Place flat

lids in saucepan with water. Bring to boil; remove from heat. Let stand

in hot water until ready to fill. Drain well.

Combine juice, fruit pectin and butter. Bring mixture to full rolling

boil over high heat, stirring constantly. Quickly add sugar to fruit

mixture. Bring to full rolling boil and boil 1 minute, stirring

constantly. Remove from heat. Skim off any foam.

Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with

flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn

upright. After 1 hour check seals. Or use water bath method.

Makes 10 cups.

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Kagome Tomato Makhani Gravy Base adds authentic North Indian flavor and is easy to customize in multiple menu applications.

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