Strawberry And Apple Jam

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

500 gms strawberries

3 medium green apples
1/4 cup lemon juice
1 kg white or castor sugar
1 lemon

Method:

- 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 sides of the pot so it is easy to spoon off.