Apple Pear Plum Jam

Combine the bramley apples (1 kg), pears (1 kg), and plums (1 kg) in a large pan with enough water to cover the base. Bash the fresh ginger (5 cm), tie it in muslin, and add to the fruit. Bring to a boil, then reduce heat and simmer for minutes (45), until the fruit is tender. Start 45m timer

Remove from heat and stir in the cane sugar (2 kg) until dissolved. Add the zest and juice of lemon (1). Bring to a boil and cook rapidly for minutes (15). To test the setting point, place jam (1 tsp) on a cold saucer in the fridge for minutes (5); it's set if it wrinkles and turns jelly-like. Repeat if needed. Start 15m timer

Remove the [ginger] and any scum. Pour into cooled, sterilized [jars], filling to the top. Seal with waxed paper circles and cellophane jam covers.