Homemade marmalade, strawberry jam, plum jam or blackberry preserves - we have loads of foolproof jam recipes to try. Find a perfect jam recipe to do something magical with that extra fruit and treat your friends to the ultimate gift.
An easy jam for first-timers. Once you taste home-made you'll never buy store-bought again! The colour depends on the variety of the plums you use - the above picture used English Victoria plums, yellow/light skins. Red plums produce red jam, dark plums produce a darker jam. The taste is the same.
I picked 4kg of blackberries the other day from the Walthamstow marshes in London (so much more than back in the country!) and made two batches of jam with 2kg (with and without apples, and froze the rest) this was the best. It has a bit of a Christmasy taste because of the cinnamon and nutmeg. Here's my recipe - finite measurements are for squares :-)
A genuis recipe for very lemony lemon curd that you can rustle up in a flash in your microwave! It will keep up to 3 weeks in the fridge.
Wonderfully tart, classic lemon curd.
This a chunky blackberry jam that requires no pectin. A foolproof jam recipe that can also be frozen in the freezer if you aren't processing it in sterilised jars.
Gooseberries are naturally high in pectin, so you don't need pectin for this easy jam recipe! Simply use an equal quantity of gooseberries and granulated sugar. Green gooseberries work just as well as ripe ones, though you may want to add 200-300g more sugar and 100ml more water if they are very under-ripe. Enjoy!
Every year I make this marrow jam when invariably I receive a giant marrow from a friend's allotment. If you wish, leave out the ginger for a plain marrow jam. You could also add a stick of cinnamon and 100g of sultanas for a different version.
Easiest jam recipe ever. Try it with strawberries, raspberries, blueberries, gooseberries or blackberries and see for yourself.
This is a great, foolproof way of making a spread which usually curdles if you look at it. It is ready literally in minutes.
Seville and blood oranges have a particularly good flavour for marmalade. Since it's quite a lengthy process, it's worth making a large quantity as it will keep for up to a year in air-tight jars. Since I made this - I haven't stopped eating it. It's great on toast, but equally good served with cheese or vanilla ice cream!