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Red Plum Jam

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Brown sugar and grated orange give extra flavour to this yummy jam.

Makes about 6 cups.

1	Orange, finely zested
1	Granny Smith apple, peeled and diced
1 kg	Plums, red-fleshed, stoned and chopped
1 cup	Brown sugar
3 cups	White sugar
3 cups	White sugar
½ cup	Lemon juice

Put fruit and orange rind in a large microwave-proof bowl that holds at least 2 litres. If you use a Pyrex jug it has measurements on the outside that enable you to determine the amount of sugar required.
Microwave on high for about 10 minutes, until the fruit is pulped. Measure 1 cup of sugar for every cup of pulp. This will probably be about 4 cups. Use one-quarter brown sugar and three-quarters white sugar.
Stir well. Microwave for about 12 minutes, stirring occasionally. Take care near the end of cooking that the jam does not boil over. Use a jam thermometer to ensure the temperature has reached 104degC.
Pour into sterilised jars and seal.