Ingredients:
a) Fruit of your choice - 1 to 2kg (2.2 to 4.4lb - 2kg makes about 7 x 400g bottles).
b) Lemon - 3tbsp lemon per kg (2.2lb)
c) Granulated white sugar - 75% of the fruit weight ( 1.5kg for 2kg fruit).

Prior to starting:
Large heavy bottom preserving pan/pot.
Potato masher.
Jam thermometer
Place 2 - 3 saucers in the freezer.
Prepare 8 x sterilised jars - Wash with soapy water, rinse, place in large baking pan in the oven - heat to 140°C ( 280°F) for 20min and leave them until ready to fill.

Method:
1. Prepare your choice of fruit - grapes/soaked raisins/nectarines/satsumas.

2. Place prepared fruit - lemon juice - sugar in a large heavy bottom preserving pan/pot. Nectarines need extra cup of water/kg (2.2lb).

3. Use gentle heat to slowly dissolve sugar - stir frequently - masher to break the fruit to release juices.

4. Once sugar dissolved - remove and blend fruit to smooth consistency.

5. Return the heat and increase, stirring continuously, to rolling boil for 20 minutes - check temperature - 104°C (220°F) desired - increase heat if not reached.

6. Reduce heat, pour about 1/2 teaspoon on chilled saucer, replace in the freezer for about a minute.

7. Push your finger along the stripe of jam to see if it crinkles.

8. If not increase heat, boil for another 2 to 3 minutes and re-test until it crinkles.

9. Ladle the jam into hot, sterilised jars - immediately close with lids.