Instructions: Place fruit and lemon juice in pan and crush with a potato masher, bring to the boil, simmer 10 minutes, stirring regularly. Add sugar and simmer a further 5-10 minutes or until jam has sufficiently thickened.

To test:
Remove a tsp of liquid from the jam and place on a plate, allow to cool. If a skin forms and jam holds its shape it is ready.

Pour into sterilised jars and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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