Everyday recipes
Dried fruit jam
Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Condiment
INGREDIENTS
3 cups dried figs, chopped
1½ cups dried apples, chopped
1 cup dried peaches, chopped
1 litre water, plus 1½ litres water extra
finely grated rind and juice 1 lemon
2 cinnamon sticks
10 cups sugar (see step 3)
50g packet jam setter
METHOD
- In a large bowl, combine fruit, water, rind and cinnamon. Cover and stand overnight.
- In a large saucepan combine undrained fruit mixture, extra water and lemon juice. Bring to boil. Reduce heat and simmer, covered, for 10-15 minutes until fruit has softened.
- Measure fruit mixture and return to saucepan with 1 cup of sugar for each cup of fruit.
- Stir mixture over low heat until sugar dissolves. Bring to boil and boil uncovered, without stirring, for 40-45 minutes.
- Stir in jam setter and continue boiling for 5-10 minutes until jam sets to a "gel" when tested (see tip). Remove from heat. Stand 10 minutes.
- Pour into warm sterilised jars (see tip) and seal immediately. Store jam in a cool, dry place. Chill once opened.
Top tipsTest for a "gel" by placing jam on a chilled plate. It's ready if it wrinkles when touched. To sterilise, put rinsed, still-wet jars on a baking tray in a 150°C oven for 10 minutes. Remove and cover with a clean tea towel.
