Mango Nectarine Jam

For the mango nectarine jam, wash the nectarines, remove the seeds and cut into small cubes.

Peel the mangos, remove the flesh from the core and also cut into cubes.

Put the fruit cubes in a pot and mix with the jelling sugar and the lemon juice.

Leave to infuse for one hour.

Then bring the mixture to a boil and boil for 4 minutes until bubbling.

Make a jelly test: put a little jam on a small plate with a small spoon. The jam should solidify on the plate as it cools.

Remove the jam from the heat and stir in the rose water.

Pour the mango nectarine jam immediately hot into clean jars and seal tightly.

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