I love making jam with my 2 preschool children, especially this mixed fruit summer jam- we enjoy it on crumpets in the cold winter months.
Stone and chop all the fruit into 1cm chunks or smaller.
Add all fruit, water, jam sugar and the juice of the lemon to a jam pan and slowly bring to the boil.
Simmer gently for around 30 minutes stirring occasionally to prevent sticking. Test on a chilled plate for texture and when you reach the desired consistency pour into sanitised jam jars with tightly fitting lids.
Stir in the knob of butter to prevent scum from forming if desired.
The more moisture removed by boiling the more solid your end result, I like quite soft set jam personally but it's up to you. If you prefer a more solid end result, liquid pectin can also be added.
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