Apple and Plum Jam from The Times Cookery Book by Katie Stewart
Peel, core and slice the apples. Halve and remove the stones from the plums and put the fruit, together with the water, into a large saucepan. Bring to the boil, reduce the heat and then simmer gen...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Paring knife
- Saucepan
- Wooden spoon
- Stove
Ingredients
- 6 lb (2 kg 700 g) granulated or preserving sugar
- 2½ pints (1¼ litres) water
- 3 lb (1 kg 350 g) cooking apples
- 3 lb (1 kg 350 g) red plums
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