||Cover fruit in enough water to cover them. Simmer 45 minutes or until very soft and pulpy. Pour into jelly bag and drain overnight.
||Measure volume of juice, and add 700g sugar for every litre. Add spice bag. Cook very gently until sugar dissolves.
||Boil rapidly until it reaches 104–107°C. Discard bag, and remove any scum from the surface with a slotted spoon. Pour into warm sterilized jars and seal.