350 grams oranges (peeled)
350 grams sweet apples (Golden Delicious)
300 grams carrots
250 grams sugar
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Clean and cook the carrots until tender (about 20 minutes), then mash all of the fruit (washed, but not pealed apples, cleaned oranges and slightly cooled carrots) into a puree with a masher or a blender. Put the fruit puree into a large heavy-based saucepan, add 50 ml of water and bring to a boil (on medium temperature). Simmer for 20 minutes, stirring occasionally. Put in the sugar and stir over medium heat until the sugar has completely dissolved.
Bring to a boil, and then boil for about 20 minutes, stirring often. Raise the heat and boil for another 5 minutes. Test for setting point by spooning a little bit of jam onto a chilled plate. After a minute, push your finger through the jam on the plate and if the surface wrinkles, it’s ready; if it doesn’t, keep cooking and testing until you’re satisfied. (If you have a sugar thermometer it should reach 105˚C.) Remove from the heat, leave for about 5 minutes, and then pour into sterilised jars and seal.