Place the fruit, salt,
garlic, chilli and vinegar into the pan and bring to the simmer, cooking
until the fruit is pulpy. Place the spices into a small bowl and mix to
a paste with a small quantity of vinegar then add to the fruit in the
pan. Add the sugar and stir until it is dissolved and the sauce reaches
a rolling boil.
Boil, stirring frequently
for at least 30 minutes and the sauce thickens slightly.
Yield: About 8 pints
to Margaret's article about jam making back
to 'birds in a jam'