Apple and Strawberry Jam

Ingredients

750g Granny Smith apples
750g strawberries
2 lemons, juiced
1.25kg sugar
100mL water

Method

1. Set aside bottles with a combined volume of at least 2L. Sterilise bottles and lids by standing them in an oven at 120^oC for ½ hour.
2. Place a saucer of water in the freezer for testing the setting point of the jam.
3. Peel, core and finely chop the apples.
4. Simmer the apples in the juice and water until they begin to disintegrate. Stir frequently to prevent sticking to the base of the pan. Puree the apple mix.
5. Clean the strawberries, and cut into smaller pieces if required.
6. Add to the pureed apples and simmer for 10 minutes, until berries begin to lose shape.
7. Remove the pan from the heat, and add the sugar. Stir gently until all the sugar has dissolved.
8. Bring the mix back to the boil and boil rapidly.
9. After 15 minutes, test if the jam has reached setting point by resting ½tsp jam on the icy saucer. If the jam forms a skin on its surface in a couple of minutes, then it is ready to bottle. Continue testing every 5 minutes until the jam sets.
10. Remove the jam from the heat, and skim off any foam on the surface.
11. Bottle immediately in warm, sterilised bottles and seal lids. Allow to cool completely before labelling and storage.