Apple and Plum Jam

• 3 lb (1 kg 350 g) cooking apples
• 3

Peel, core and slice the apples. Halve and remove the stones from the plums and put the fruit, together with the water, into a large saucepan. Bring to the boil, reduce the heat and then simmer gently, stirring frequently, until the fruit is thoroughly pulped and the contents reduced by about one-third – takes about 40–45 minutes.

Add the sugar and stir over low heat to dissolve. Bring