Ingredients:
- 2.5 lbs fruit
- 4lbs Castor Sugar
- Juice of 1 lemon
- 1 bottle of Certo pectin
Use smallish jars that have been washed and sterilised in a hot oven.
Take the fruit and mash it to a suitable consistency for spreading on your bread/toast etc.
Add the castor sugar. Leave so that the sugar fully dissolves, stirring occasionally.
Add the lemon juice of 1 lemon and Certo pectin. Put into jam jars, leaving a gap at the top of the jar for expansion as it freezes. Cover with cling film or foil.
This should now stand for 2 days at room temperature before popping into the freezer. (Pack the jars into a box or carton for ease).
Just remember to take a jar out of the freezer in time for it to defrost before use. Store in the fridge once defrosted and use within a few days.
