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This recipe for EASY SUMMER-AUTUMN-WINTER JAM, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, November 14, 2008


500g packet frozen mixed summer fruits
juice of 1 large lemon
1lb caster sugar
knob of butter

wide top saucepan

Allow the fruit to thaw. If there are more than 2 tbsp. liquid, simmer gently in the saucepan to reduce slightly.

Add fruit. Simmer gently, making sure that any fruit like blackcurrants are cooked. Test with a cocktail stick, or a thick needle. When satisfied, lightly mash the fruit 2-3 times with a potato masher.

Remove the pan from the heat, pour in lemon juice, add sugar and keep stirring until the sugar has dissolved before placing the pan back on the heat.

Bring slowly to the boil and then boil rapidly until the setting point has been reached - approximately 3 to 5 minutes.

Remove the pan from the heat and place a spoonful onto a cold saucer.

Lightly push the surface of the jam. It should wrinkle if the setting point has been reached. If not, place the pan back on the heat and boil for another 1 to 2 minutes. Test again. Add the knob of butter now.

Repeat as necessary and leave to stand for 10 minutes before placing in warm jars.




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