Apple and Kiwi Fruit Jam ( home canning preserves )

650g Kiwi Fruit (peeled and diced)

350g Apple (peeled and diced)

1 Tble Spn Lemon Juice

800g White Sugar

Warm sugar in the oven

Place Kiwi Fruit, Apple and Lemon Juice in a large pan.

Simmer on low heat until soft.

Remove from heat and add warmed sugar to kiwi fruit mix stirring quickly until sugar is dissolved

Return to pan heat, bring to boil and cook until setting point is reach 220 deg (approx 20 mins)

Spoon into hot, sterilised jars and seal.

I made up this recipe based on the quantity of ingredients that I had available.

Plum Jam

2kg plums

125ml lemon juice

1.5kg sugar

Put two small plates in the freezer for testing purposes

(see testing for setting point)

Cut the plums in half and remove stones.

Place in a large pan and add 1 litre (4cups) of water.

Bring slowly to the boil, then reduce the heat and simmer, covered for 50 minutes or until the fruit is soft.

Add lemon juice and sugar

Stir over low heat without boiling for 5 minutes or until sugar has dissolved.

Bring to the boil and boil for 20 minutes, stirring often.

Remove any scum from the surface during cooking.

When setting point is reached spoon into sterilised jars and seal.

(see sterilising and sealing jars)

Recipe from Jams and Preserves, Murdoch Books

Strawberry Jam

3kg strawberries
3kg white sugar
Juice from 1/2 a lemon

** see below

Hull and half strawberries

Stir sugar through strawberries and leave for 1-2 hour while sugar softens the fruit

Add lemon juice then cook over medium heat, stirring constantly, until fruit is soft.
Remove 1/3 of fruit. Set aside.

Cook remaining mixture until fruit is mostly dissolved and jam coats the back of a spoon.

Divide reserved fruit between the steralised jars then fill with jam.

**Update

After a bit more experience I have changed how I make jam now :D

I use almost equal parts of sugar to strawberries but with slightly less sugar

Hull and half strawberries

On low heat in the oven warm the sugar through in a shallow tray

Place strawberries in saucepan on the stove with a couple of table spoons of water to stop them sticking and cook until the strawberries start to break down and soften.

Add lemon juice and sugar and continue to cook until setting point is reached.

Setting point is reach when temperature hits 220 on a candy thermometer, this is the easiest method and it's well worth the $10 to buy a candy thermometer.

or

You can place two saucers in the freezer before you start making the jam and to test for setting point place a teaspoon of the mixture onto a chilled saucer, return to freezer for 30 or so seconds, then if the surface 'wrinkles' when you push it with your finger your jam is ready.

Notes : I used 1.85kg strawberries and 1.85kg sugar