Fruits wild and cultivated are in profusion this year in north fife. The weather was particularly warm at blossom time and we can now reap the benefits.
If you have a taste for fruit jam preserves, then have a shot at this recipe, you will love it. Enjoy.
North Fife Fruit Jam.
1 Kilo of Plums, halved and stoned,
500 grams Strawberries, halved,
500 grams of Pears, diced,
2 Kilos of preserving sugar (contains Pectin),
1 cinnamon stick.
Soak fruit overnight with sugar and cinnamon stick. Next day bring to a rapid boil and continue for at least 3 minutes or until setting point is reached. Remove cinnamon stick before putting into sterile jars.
A tip: Screw lids on straight away and place upside down to cool. There is no need for paper covers, a partial vacuum is formed and the jam will be mould free.
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