Once you have made this version and get a feel for how long to cook, you can use this for almost any fruit, varying the cooking time to make preserves, conserves, add spices, make it runnier, firmer, whatever way you like.

I cannot recommend enough getting a jam/confectionery thermometer

• Any amount of any fruit (except apples, pears, kiwis, pineapples, oranges or bananas). A kilo is probably enough
• The same amount, by weight, of sugar (you really don’t need jam sugar – just use standard granulated at half the price)
• Juice of a lemon – helps to cut the sweetness

1. Peel and remove the stones/seeds if using fruit like plums, apricots, cherries, etc. If using berries wash well, dry very well and put in a heavy bottomed saucepan with the sugar
2. Heat gently, stirring occasionally, until the sugar has completely 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 and pour the jam into sterilised jars**

If adding spices, make sure to grind them really fine and add them at the end or the boiling sugar will strip all the flavour away

*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 by boiling them in a pan of water for 10 minutes. Easier still is to just lift them and their lids straight from the dishwasher after it has finished its cycle