Put the plums and sugar in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes. Pour into a colander set over a large bowl and stir ...

> Halve and stone (pit) the fruit, dice the flesh and put in a pan with the water. Place the skins in a small pan with water to cover. Boil until the liquid is reduced to 30ml/2tbsp.

Put small plate in freezer. Put flat lids in heat-proof bowl. To prepare apples: Cut apples into quarters ... To make jam: In wide 6-to 8-quart preserving pan, combine peaches and sugar. Bring to ...

4.5 lb/2kg Seville oranges 3 organic lemons 7 lb/3.2kg granulated sugar 9 pints/4.5 litres water WASH the oranges and lemons, halve them and squeeze them, reserving the juice and all the pips from ...

Angharad Underwood of award-winning food producer The Preservation Society has a recipe for fans of a little early morning sunshine ...

7. Cover with a lid and label. *Setting point. I find 6½ minutes works well for the quantities above, but if you prefer to test for a setting point, place some saucers in a freezer before you start.

Ingredients. 2tbs mustard seeds; 1.5kg raw beetroot, peeled and cut into chunks; 2 onions, peeled and halved; 50g fresh ginger; 250ml white wine vinegar ...