Ingredients:

• 1 lb (500 g) desert apples
• 1 lb 8 oz (750 g) conference pears
• 8 oz (250 g) red or yellow plums
• 8 fl oz (250 ml) cold water
• 2 lb 8 oz (1.25 kg) granulated sugar

Method:

Peel and core the apples. Place the peel and cores on a square of muslin and tie loosely (this helps to release extra pectin).

Cut the flesh into small pieces. Peel, core and dice the pears. De-stone and quarter the plums. Put all the fruit, the muslin bag (or pop sock!) and the water into a pan.

Cook gently for approx 20 minutes until the fruit is soft.

Test for pectin. When a firm clot is obtained, remove the muslin bag and squeeze out all the liquid. Add the sugar, stir until dissolved and then boil rapidly, stirring occasionally until setting point is reached.

Cool slightly, then stir and put into hot sterilized jars and cover.

Makes about 4 lbs (2 kg) of jam.

Jam Making Help & Advice

These articles will get you started and explain the finer ponts of making your own jams and jellies:

• Making Jam and Jelly at Home - Introduction and Equipment
• Making Jam and Jelly at Home - Ingredients, Fruit and Pectin
• Making Jam and Jelly at Home - Methods

Making Your Own Jam?

Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometer, strainers and muslin. available from Allotment Shopping. Cookware, Jam & Chutney Making Equipment.