Ok, so here's the story.
I was going to make some hot mango chutney. I sensibly bought the mangoes while they were on special offer, instead of waiting for winter to come around and paying an extortionate price. Those mangoes sat there in the fruit bowl staring at me moodily for a week or so.
Ah, I would like to make you into chutney, but I am busy! I need more onions and oh, I need bramley apples too. Hey, I can't find bramley apples. Yes, I found some bramley apples, you guys are going to be chutney soon! Nah, I am just too tired tonight, maybe tomorrow. Sorry, have yoga and salsa tonight, it's too late and I am too tired. Tomorrow, yes definitely tomorrow! Hey mum, nice to see you, glad you came over! I am making chutney today. Oh, what, when did that happen! You've gone all squishy :(
That's so not fair! I have all the ingredients ready. My jars are sterilising.
Ok, so I am not wasting those sparkling clean jars! What's in the fridge. Ok you'll do, in fact you will be the star of the show. Hey mum, I am making strawberry and peach jam :)
Strawberry & Peach Jam
250g punnet of strawberries, chopped
2 peaches, stoned and chopped
juice of 1 lemon
Place the sugar in a heatproof bowl and pop in a moderate oven for 10 minutes to heat up. Put a saucer in the freezer to test the jam. Place the fruit in a saucepan with the lemon juice and heat up. Simmer for 3 minutes and crush most of the fruit with a potato masher. Add the warm sugar, stir to dissolve and bring to the boil. Boil for around 5 minutes over a high heat, stirring regularly. To test, put a spoonful on your cold plate, leave to sit for a few seconds and then push finger through the jam, if it wrinkles, it's ready. Remove from heat and pour into sterilised jam jars. The jam will set as it cools.
Makes 2½ x 400g jars of jam