BISMILLAH HIR RAHMAN NIR RAHEEM
500 gms strawberries
3 medium green apples
1/4 cup lemon juice
1 kg white or castor sugar
Hull and halve the strawberries and keep them aside.
Squeeze a whole lemon into a big bowl of water; peel and quarter the green apples; remove seeds and core; slice thinly. Place the apple slices straight into the lemon water.
Take some muslin fabric and cut out a small square. Take a clean bowl; pour in some boiling hot water and place your muslin square into the water.
Squeeze a couple of lemons and reserve the juice.
Line a small bowl with the muslin and place all the lemon pips you can extract from the lemons. Secure the pips well and tie a knot with some twine to create a small muslin bag.
In a pan place the strawberries, drained apples, muslin bag, 1/4 cup of lemon juice and three cups of water. Bring to boil; reduce heat and simmer covered for about 20 mins or until the apples have softened.
Take out muslin bag; pour the sugar into the centre of the pot; stir gently till the sugar has dissolved then boil steadily for about 30 mins or till the jam has set. I place a saucer in the freezer and test the jam by dropping a little onto the saucer; then pressing to see how wrinkled it looks. If it is quite runny then more cooking is required.
It is important to allow the jam to sit for about 10 mins before pouring into sterilized jars. You risk the fruit sinking to the bottom if you pour it right away.
Make sure that any scum as been removed. You will find scum always rises to the top and moves to the sieds of the pot so it is easy to spoon off.