Fills 4 x 2 lb (900g) jars
11/2-2 lb (700-900g) Victoria plums
8 oz (225g) seedless green grapes 6 ripe peaches
4-6 ripe dessert pears
Syrup
1 lb (450g) granulated sugar
2 pints (1.1 litres) water
Prepare the syrup first. Put the sugar and water into a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and boil for 2 minutes, then draw off the heat.
Halve and stone the plums. Halve the grapes. Scald peaches in boiling water for 1 minute. Drain and plunge into cold water. Peel the skins, halve and remove stones. Halve and peel the pears. Scoop out cores with a teaspoon and cut each half in half lengthways. (Keep pears submerged in cold water with lemon added to prevent discoloration.)
Have the jars hot and pack a selection of fruit into each one. Arrange jars about 2 inches (5cm) apart on a baking tray lined with newspaper. Bring syrup back to the boil and fill each jar to within 1 inch (2.5cm) of the tops. Cover jars with lids (but not screw bands). Place in the centre of an oven heated to 300°F (150°C) or Gas no. 2 and leave them for 11/2 hours. Remove from oven and hermetically seal jars by screwing on caps tightly. Leave until quite cold then test seal before storing.