Capture the vibrant essence of summer with our collection of Jams and Spreads. Forget those store-bought versions; these homemade delights burst with fresh, natural flavors, bringing the sweetness of ...

Put the plums, lemon juice and 150ml/5fl oz water in a heavy-based saucepan or preserving pan. Bring to a simmer and cook gently for about 5 minutes until the plums are beginning to soften a little.

This recipe is different from the method I learned at Pies ‘n’ Thighs, where the grape skins are separated by popping out the soft interior, then added back in to make a jam. Here, the whole ...

In a small (1 to 1 1/2-quart) saucepan, stir together the jam, soy sauce, sambal, garlic, ginger, and green onions, setting ...

For the pastry: 7 ounces unsalted butter, cold and diced into ½-inch cubes, plus more for greasing; 3 cup all-purpose flour, plus more for dusting ...

Working directly over a small nonreactive saucepan, use your fingers to gently squeeze the flesh from each grape, being careful to catch all the grape juices in the pan. Set the skins aside in a ...

Quarter and destone the fruit and place in a saucepan. Add the remaining ingredients apart from the gelatine, and set on a high heat to bring to a rapid boil.

To prevent the jelly from becoming cloudy, do not press on the grapes while straining. Allow the juice to naturally strain out until you have at least 7 cups juice, at least 2 hours and up to 4 hours.