Dried Fruit Jam
| 1½ cups ( 150 g ) chopped, dried apples |
1 cup ( 150g ) chopped, dried peaches |
| 3 cups (500g) chopped, dried figs |
4 cups ( 1litre) water |
| 1 teaspoon grated lemon rind |
2 cinnamon sticks |
| 6 cups (1½ litres) water, extra |
½ cup lemon juice |
| 11 cups (2¾ kg ) sugar |
|
Combine
the fruit, water, rind and cinnamon sticks in a large bowl, cover, and stand
overnight.
Combine the un drained fruit mixture,
extra water and juice in a large saucepan. Bring to the boil, and simmer,
covered for about 15 minutes or until fruit is soft. Measure the fruit mixture,
and allow one cup of sugar for each cup of the fruit mixture.
Return the fruit mixture to the pan,
stirring over a low heat, without boiling, until all the sugar has dissolved.
Bring to the boil, uncovered, and without stirring, for about 50 minutes, or
until the jam jells when tested. Discard the cinnamon sticks. Pour the jam into
hot sterilized jars, and seal when cold.
Makes about 11 cups
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