• Juice of 10-20 apples
• Same amount, by weight, of sugar (just use standard sugar)
• Juice of 1 lemon
• Ground ginger or cinnamon

1. Juice the apples and discard the pulp
2. Add the juice and sugar to a heavy bottomed saucepan and gently heat until all of the sugar has dissolved, then turn the heat up and boil until it reaches 105c or “setting point”*
3. Leave to cool for about 5 minutes then scoop the bubbly scum off the top
4. Stir the spices into the jelly and pour into sterilised jars**

Try adding cardamom and star anise, cloves or finely chopped ginger, or even swapping the apples for pears

*Setting point – if you don’t have a thermometer, leave a saucer in the freezer and when the jam has been boiling like crazy for 5 minutes, put a spoonful on the saucer. Put the saucer back into the freezer for 2 minutes. when you take it out again and push against the jam blob, it should go wrinkly if the jam is ready

**Sterilised Jars – you can sterilise your jars and lids by boiling them in a pan of water for 10 minutes. Easier still is to just lift them straight from the dishwasher after it has finished its cycle