Plum And Apple Jam
The cooking apples can be substituted for pears. Jam sugar is good alternative to preserving sugar. If using granulated sugar a little lemon juice (fresh or bottled) will be needed.
Method1 Wash the plums, cut in half and destone.
2 Peel, core and remove any brown bits from the apples, cut into thin slices.
3 Place all the fruits and water into a large pan (the pan should come to no more than 1/3 full).
4 Simmer until all of the fruit is soft. Reduce the heat to minimum.
5 Add sugar, stir until all the sugar is dissolved, do not allow the mixture to boil (or jam will be grainy).
6 Bring the mixture to a hard boil, until setting point is reached (approx 103 deg c).
7 Test for setting point, take a chilled saucer and place a teaspoonful on it, draw little finger through the jam, if it wrinkles setting point is reached, if not reboil.
8 Ladle jam into sterilised warm jars using a funnel for safety.
9 Allow to cool completely.
10 Seal with a wax disc and lid.
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