Peel, core and slice the apples and pears.
Halve the plums and remove the stones.
Place all of the fruit into a heavy bottomed saucepan.
Add just enough water to cover the base.
Cook for 40 minutes or until the fruit is tender.
Remove from the heat.
Add the sugar
Stir until fully dissolved.
Place the grated rind of the lemon and the bruised ginger into a muslin bag and add to the jam.
Add the juice of the lemon.
Bring to the boil, cook for about 15 minutes, cooking rapidly until the setting point is reached. (see: Potting & Setting Preserves)
Skim the surface if necessary to remove any scum.
Pot into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs (see: Potting & Setting Preserves)
Seal while it is still hot and label when it is cold.
Store in a cool place.
