Page 346 - YC Cooking School

1. Add all the ingredients to a large heavy-based pot and stir over medium heat until the

sugar has dissolved.
2. Increase the heat and bring the mixture to a vigorous boil.
3. Turn the heat down to medium-low and leave to simmer for 15 minutes, or until the
fruit starts to break down and the mixture thickens slightly (so that it coats the back of
a wooden spoon).
4. Remove the pot from the heat, leave the jam to cool completely, then pour into the
sterilised jars and seal with the lid.
5. This jam is best stored in the fridge and used within 2-3 weeks of making.

© Recipe copyright of Sarah Graham

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