In our freezers, occupying valuable space, were a number of boxes of soft fruit puree from last year. The puree is a by product of making jelly. After the pulp is strained, it is pressed through a sieve. Nothing therefore is wasted. As we need the freezer space, the puree has been turned into jam. As some of the pectin in the soft fruit is lost due to freezing, I added grated apple.
Some water was added and the pan was brought to the boil. At that point sugar is added - the same weight as that of the puree and apple combined.
Test for the jam reaching the setting point (put some on a saucer and if it forms a skin after cooling, it is ready). Then add to hot sterilised jars.
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