Winter Fruit Jam

• 800g (1lb 12oz) forzen red fruits, thawed
• Knob of butter
• 1 cinnamon stick
• 1kg (2.2lb) jam sugar

Place the fruits into a maslin pan and squash with a potato masher, add the butter and cinnamon stick.

2, 3 and 4 oven AGA: Bring to the boil on the Boiling Plate. Add the jam sugar, dissolve on the Simmering Plate then return to the Boiling Plate and boil for 4 minutes.

Remove the cinnamon stick. Allow the jam to rest for 5 minutes then pour into sterilised jam jars. Cover, cool and label.

Tip: wash the jam jars in hot water then place in the Simmering Oven, or Warming Oven on a 4 oven AGA to dry.

Rayburn cooking: Use the hotplate, sliding the maslin pan to either the boiling or simmering side, as required.

Conventional cooking: Use the hob.