Fruit-salad jam

• Appearance: 30%
• Taste and texture: 70%

• 4 thin-skinned oranges of approximately 250 g each, washed, dried and sliced very thinly
• 2 thin-skinned lemons of approximately 150 g each, washed, dried and sliced very thinly
• 1.25 litres distilled water
• 500 g pineapple, weighed after the peel and hard core have been removed, finely chopped
• 2 large, firm but ripe bananas, peeled and cut into slices approximately 3 mm thick
• 4 granadillas, or approximately 240 g canned granadilla pulp
• 1.5 kg sugar

1. Place the thinly sliced oranges and lemons in the water and leave them to soak overnight.
2. Pour the soaked citrus and water into a large saucepan. Cover and boil for approximately 15 minutes, or until the peel is soft.
3. Add the pineapple, banana and granadilla and bring the mixture back to the boil.
4. Reduce the heat. Add the sugar and stir continuously until every crystal has dissolved.
5. Boil the jam uncovered for approximately 40 to 60 minutes. Test regularly until a firm jelly set is reached; a methylated-spirits test may be used.
6. Spoon or pour the boiling jam slowly into hot, dry, sterilised 350 ml honey jars.
7. Remove air bubbles immediately while the jam is still very hot and seal the jars correctly.

The recipe makes approximately 2 litres of jam.

• Slice the oranges and lemons exceptionally finely so the pieces are distributed evenly through the jam.
• Remove all pips and the tough central fibres from the citrus.
• Use firm bananas so the slices do not become mushy during preparation.
• Add the sugar only after the fruit has softened and dissolve it completely before boiling more rapidly.
• The different fruit flavours must be balanced; no single flavour should dominate.
• Many air bubbles may form. Pour slowly and work out the bubbles before the jam begins to set.

Use a clean, undamaged 350 ml honey jar with a sound seal for the competition entry. The outside, rim and lid must be spotless. Apply a correct, straight label and make sure no stickiness or jam marks remain on the glass.

• Thinly sliced, pip-free citrus with soft peel
• Pineapple net weight 500 g
• Banana slices approximately 3 mm thick
• 1.25 litres distilled water
• Jelly-like set and balanced fruit flavour
• No trapped air bubbles
• Filled hot into a sterilised 350 ml honey jar
• Neatly sealed and correctly labelled