Wash citrus and slice
very thin. Place citrus in pan together with water and bring to a low
simmer for approx. 30 minutes. Do not allow it to boil dry.
Add prepared plums and
berries and cook slowly until the fruit is soft and pulpy. At this stage
you can blend the fruit to a smooth consistency with a stab blender, or
simply use a potato masher to break it down further.
Add sugar and bring to
a rolling boil for at least 30 minutes or until the setting point is reached.
(Refer to Margaret's
article on jam
making to learn about about 'setting point' and testing.)
Bottle into sterilised
jars using a plastic jug to pour jam. Lid jars and invert them for about
two minutes to sterilise lids also. Turn jars upright and when cold, label
with type of jam and date of manufacture.
Yield: About 8 pints
to Margaret's article about jam making back to blueberry article - health, nutrition, recipes back
to "birds in a jam"