Mix the fruit purees with the preserving sugar in a large saucepan. Bring to the boil while stirring. Let it boil for four minutes while stirring. Put a small amount on a saucer and let it cool (gelling test). If the gel does not gel sufficiently, let it cook for another minute.
Fill jars with the still liquid jam. Make sure that there is no air between the lid and the jam.
Place the filled, sealed jars on the lid and let them cool.
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