Jams and Jellies

I know the idea of making jam can seem off-putting, but let me tell you I never, or rarely with any success, use a sugar thermometer. I put a saucer into the deep freeze before I start, and while cooking I take the pan off the heat and splodge teaspoons of jam onto it. If the jam wrinkles when I push at it with a finger, it’s ready.

Start by making small quantities, which are easier to keep under control and are anyway more useful. Always use a big pan to make jam, preferably a preserving pan, as the jam needs room to boil rapidly without boiling over.