Fruit jam

Roughly peel and chop the fruit. Zest and juice the lemon.

Place the chopped fruit in a medium-sized pot. Add the lemon juice and zest and stir to combine everything. Place the pot over a medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar. Once the mixture reaches a simmer, reduce the heat to low and let it cook gently for approx. 40 minutes to 1 hour, or until the fruits have softened and the mixture has thickened to your desired consistency. Stir occasionally to prevent sticking and burning.

To test the mixture, place a small plate in the freezer for 15 minutes then drop a teaspoon of the jam on it. As the jam cools on the plate it will start to thicken. Alternatively, the mixture should read 105°C on an instant-read thermometer. Once the jam has thickened to your liking, remove it from the heat and let it cool slightly. For a smoother jam, allow the jam to cool then transfer the mixture to a blender and blitz until smooth.

Transfer the warm jam into clean, sterilised jars, leaving a little space at the top of each jar for expansion. Seal the jars tightly with lids. Let the jars cool completely at room temperature before storing in the refrigerator.