Step 1

Heat the fruit & sugar together in a jam pan or very large heavy bottomed saucepan.

Step 2

When the sugar has dissolved, bring to the boil until the jam reaches 105c (220f).

Step 3

Test for setting point by dabbing a little jam onto a cooled plate and doing the 'wrinkle test' once it has cooled.

Step 4

Pop in a dab of butter if using which will clear the scum from the surface. I don't bother as I like to leave my jam totally dairy free.

Step 5

Pour the jam into pre-sterilised and hot jam jars before placing a jam disc and cellophane lid on.

Step 6

Let cool before labelling with contents, date and a warning about the sloe stones.