Makes 30 Ounces
4 Cups of any Fruit, Cored, but not peeled
3 Cups of Carob Syrup
Water, as directed
Wash fruit thoroughly, and cut up into small pieces.
If soft fruit like berries are used, just mash them.
Place the fruit in a flat-bottomed pan. Add just enough
water to keep the fruit from burning as it boils.
Cook until the fruit is tender, and the
juices start to flow. 5 minutes for soft fruit,
15 minutes for hard fruit.
Warm the carob syrup before adding to the fruit.
Stir until well-blended.
Boil rapidly until the mixture is thick.
Stir often to prevent sticking.
Store the jam in sterile, airtight, glass containers.