1 large Granny Smith apple, peeled and very finely chopped
1/3 cup lemon juice
500g raspberries
300g strawberries, hulled and sliced
200g blackberries
1kg Chelsea Jam Setting Sugar

1. Place a saucer in the freezer. Combine apple, lemon juice, raspberries, strawberries and blackberries in a large saucepan. Bring to the boil and cook, uncovered, stirring occasionally for 6 - 8 minutes or until the apple is just tender.

2. Add jam setting sugar, stirring over a medium heat for 1 minute or until sugar dissolves. Bring to the boil and boil rapidly for 3 - 4 minutes (removing any scum with a large metal spoon).

3. You can start testing at 3 minutes. Setting time will vary depending on saucepan size and heat of hot plate.

4. Test a small amount of jam on the cold saucer (the surface should wrinkle when a spoon is pushed through it).

5. Ladle hot jam into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.

Makes 4 x 250ml jars.