MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Angela's "flexible" Jam
 Categories: Fruits, Condiments
      Yield: 5 Servings
 
    900 g  (prepared weight) fruit;
           - blackberries, plums,
           - raspberries, strawberries
    900 g  Golden granulated sugar
           Knob of butter
 
  Put the fruit into a preserving pan or large heavy-based
  saucepan. For blackberries, add 50ml of water and 1 1/2
  tb of lemon juice; for plums (halved and stoned), use
  150ml of water; for strawberries, add 3 tbsp of lemon
  juice (no water); and for raspberries, add nothing.
  Bring to the boil.
  
  Lower the heat. For blackberries, simmer for 15 minutes;
  for plums, simmer for 30-40 minutes; for raspberries,
  simmer for 2 minutes; for strawberries, simmer for 5
  minutes. The fruit should be soft.
  
  Tip in the sugar, stir over a very low heat until the
  sugar has completely dissolved. Raise the heat, bring to
  a full rolling boil, then rapidly boil blackberries for
  10-12 minutes, plums for 10 minutes, raspberries for 5
  minutes or strawberries for 20-25 minutes - don’t stir
  though - until the setting point of 220ºF/105ºC is
  reached.
  
  Remove from the heat, skim off any excess scum, then
  stir a knob of butter across the surface (this helps to
  dissolve any remaining scum). Leave for about 15 mins so
  the fruit can settle. Pour into sterilised jars, label
  and seal.
  
  By Angela Nilsen
  
  RECIPE FROM: https://www.bbcgoodfood.com
  
  Uncle Dirty Dave's Archives
 
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