This apricot jam is very easy to make and a great way to use the fruit when the season is in full swing.
If you get the opportunity to gather some crab apples, you really must try this recipe for crab apple jelly. The lovely pink colour provides a jelly that is full of flavour and so tasty to eat on a piece of toast or even toasted crumpets.
Sometimes there’s nothing tastier than a slice of toast with homemade strawberry jam, packed with fresh fruit. Here is a straight forward recipe to make your own.
Although it’s traditionally made with sour orange and lemon, marmalade is open to interpretation.
Marmalade is a delicious tangy spread to have on your toast for breakfast. This marmalade recipe is surprisingly easy to make and uses plenty of delicious oranges which gives it a lovely bright colour.
Kaya, also called Srikaya or coconut egg jam, is a coconut jam made from coconut cream and eggs which are flavoured by pandan leaf and sweetened with sugar.
Marmalade, a British breakfast favourite, was originally made first in the Scottish town of Dundee.
Marmalade is a fruit preserve made from the juice and peel of citrus fruits, boiled with sugar and water. You can make this marmalade with any citrus fruit. Try blood oranges, tangelos, mandarins or cumquats.
Powidl (or Powidel, from Czech povidla or Polish powidła or powidło) is a plum stew. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents.
Here is a very quick and easy recipe for mango jam, also called Mangada by the Kokani people.