Quarter the fruit, and add to a large pot (including the pips). Add the water
to the plums, but not the apricots.
Cook for 5 to10 minutes until soft. Here you can choose to cook the
fruit until mushy, to get a smooth jam, or leave slightly uncooked to get jam
with chunks of fruit in it.
Add in all of the granulated sugar, stirring well to prevent boiling
before all sugar crystals have dissolved.
When all sugar is dissolved, bring to the boil and cook until gelling
stage has been reached, this can be anything from 10 to 20 minutes of boiling.
While the jam is boiling, the pips will rise to the surface, scoop them out and
throw away, as the pectin needed will already have been drawn out.
Boil or heat your jam jars and lids in the oven to sterilize and prevent
cracking the jars when adding the hot jam.
Kitchen notes: Cook over a medium heat for slightly longer to prevent discolouring
and burning the jam.
Fill a flat saucer with cold water. When the jam falls off the stirring
spoon in small globules, spoon a small amount of jam into the saucer. If it
falls and holds a circle it is almost done, if when cooled, the jam wrinkles
across its surface when a finger is pushed through it is ready.
Pour into hot jars and seal with the lids.
with permission of How to cook an Elephant.
How to cook an Elephant’s
blog, click here.