Peel the apples and remove cores. Cut into quarters and then into thin slices. Place in preserving pan with strawberries, water and lemon juice. Bring slowly to the boil and then simmer for 20 minutes. Warm sugar in the oven before adding to the strawberry mixture. Increase heat and stir gently to dissolve the sugar. Continue to boil until setting point is reached. To test, spoon a little jam into a saucer and leave to cool in the freezer. If a skin has formed and the mixture crinkles when pushed from the side with your finger, the jam is ready. Remove from the heat and spoon into sterilized jars. Place lid on jar when each one is filled and invert for 5 minutes before turning upright. When cool, label and store in a cool, dark, dry place.
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