250g peeled and stoned nectarines
250g apricots, stoned
1/2 cup drained crushed pineapple
500g Chelsea Jam Setting Sugar
10g butter

Sterilise jars in the oven at 100°C.

Finely cut fruit or crush with a masher. Place the fruit in a pan with the sugar over a low heat and cook gently until the sugar is dissolved.

Add the butter. Boil for 4 minutes. Place a small amount on a saucer and test for setting (a skin should form and wrinkle when you run your finger through it).

Pour jam into the sterilised jars. Makes approximately 4 x 125ml jars.