Step 1

Place water, plums and apples into a preserving pan and simmer until fruit is softened (about 15 minutes).

Step 2

Add sugar over a low heat and stir until dissolved (do not simmer).

Step 3

Bring to a rolling boil and time for 12 minutes, stirring constantly.

Step 4

Take off the heat and test on a chilled plate (place in fridge for 30 seconds), if it crinkles (is jelly like) when you drag your finger through it, it’s ready.

Step 5

If not boil for another couple of minutes at a time and repeat test.

Step 6

Skim off any foam from the surface with a spoon.

Step 7

Ladle the jam into the hot sterilised jars using a jam funnel if you have one (it makes it much easier) and screw the lids on immediately..

Step 8

Will make 10 - 12 small to average sized jars, about 1.68 litres.