1 cup dried mixed fruit (no cherries)
1/2 cup water
1/2 grated Granny Smith apple
Combine all ingredients in saucepan and bring to the boil then reduce heat to a simmer, stirring regularly to avoid sticking. Mash fruit with potato masher after about 10 minutes, keep stirring regularly, cook until most of the liquid has evaporated - about an hour in total.
Dissolve 2 heaped teaspoons of arrowroot in about 30ml (an ounce) of cold water and stir thoroughly into jam. Remove pot from heat and spoon contents into clean jars, screw on lids immediately to retain heat. Refrigerate for a week or so, but check surface of jam each time before you use it, just in case.
