To Make Jam:
1kg low pectin fruit (raspberries, strawberries, blackberries, blueberries, plums, apricots, peaches, pears, figs, rhubarb or sweet navel oranges)
1kg Chelsea Jam Setting Sugar
A knob of butter (10g)

To Make Jam Biscuits:
200g butter, softened
¼ cup Chelsea Icing Sugar
1¾ cups plain flour
¼ cup custard powder
¼ cup jam

To Make Jam:
Crush fruit coarsely with a potato masher, fork or blender.
Place fruit and entire pack of Chelsea Jam Setting Sugar in a large, heavy based 6 litre pot. Heat mixture over a low heat until sugar is dissolved, stirring occasionally with a wooden spoon. Do not allow to boil.
Add a knob of butter then increase heat and bring to full boil.
Boil for 4 minutes only, skimming off any foam from surface.
Spoon out a small amount of jam onto a cold plate. Allow to cool slightly, then test for set; push finger gently through jam, when surface wrinkles remove the pot from heat.
Bottle in pre-sterilised jars immediately.
Makes approximately 4-5 medium jars.

Jam biscuits:
Preheat oven to 170°C and grease or line a tray with baking paper.
Mix butter with Chelsea Icing Sugar until smooth. Add remaining dry ingredients and mix thoroughly.
Roll heaped teaspoon sized balls of dough and place on tray. Use the handle end of a wooden spoon to press into centre of ball, stopping before it touches the bottom. Fill centre with your homemade quick and easy jam or jam of your choice.
Bake for 15 - 20 minutes until pale golden.