1. Sterilize the Jars

• Wash jam jars thoroughly with hot, soapy water and rinse to remove all soap residue.

• Place jars upside down in an oven preheated to 140°C (285°F) for 20 minutes. Switch off the oven and leave the jars inside to stay warm until ready to fill. They will dry in the oven.

2. Prep for Testing the Jam

• If you don’t have a jam thermometer, place 2-3 small plates or saucers in the freezer before you start boiling the jam. These will help test the jam’s setting point.

3. Cook the Apple Purée

• Combine the chopped apples, lemon juice, and 2 tablespoons of caster sugar in a large saucepan. Add 625 ml (2½ cups) water and bring to a boil over medium heat.

• Cook for 20 minutes or until the apples are very soft. Mash with a potato masher or purée in a food processor, then strain through a fine sieve into a clean bowl.

• Wipe out the saucepan and return the apple purée to it. Cook over low heat, stirring occasionally, for about 10 minutes until thickened and slightly reduced. Set aside to cool.

4. Prepare the Berry Mixture

• Place all the berries in a large saucepan. Add the remaining caster sugar and stir until the fruit is evenly coated. Let sit for 15 minutes.

• Add the lemon zest, orange zest and juice, cinnamon sticks, ginger, and cooled apple purée to the berries.

Chef’s Tip: Use a heavy-bottomed saucepan to prevent scorching.

5. Cook the Jam

• Place the saucepan over medium heat and cook, stirring occasionally, for about 30 - 45 minutes or until the fruit softens. Skim off any foam that forms on the surface of the jam.

• Attach a jam thermometer to the side of the pan, and reduce the heat to low. Stir frequently sure the jam doesn’t burn. Cook the jam for 1–1½ hours or until it reaches 104°C (219°F).

Tip: If you don’t have a jam thermometer, use this test to check the setting point

• Remove the pan from heat and spoon a small amount of jam onto a chilled plate from the freezer. Return the plate to the freezer for 2 minutes.

• Lightly push your finger across the jam. If it wrinkles and doesn’t run, it’s ready. If not, return the jam to the heat and boil for 2 more minutes before testing again.

6. Final Touches and Filling

• Remove the saucepan from heat and let the jam cool for 10 minutes. Discard the cinnamon sticks and ginger. Stir in edible glitter if desired.

• Spoon the jam into warm sterilized jars, leaving 0.6 cm (¼ inch) of headspace. Seal the jars immediately.