Makes 3-4 enough to fill 3-4 standard jam jarsTo make;

This jam is ideal to make in the late summer when blackberries become
available, you can even freeze them and make fresh blackberry and
apple jam during the winter months.

Place the pumpkin, chillies, oranges, lemons and juniper berries in a large pan with 1 litre/ 1 3/4 pint of water then...

Place the fruit in a large pan with 550ml/1 pint of water. Bring to the boil, cover and simmer for 30 minutes until tender...

Place the apricots, dates, apples, banana, sugar, lemon rind and juice, vinegar and spices in a large pan. Bring to the boil and simmer gently...

Halve the fruit and squeeze out the juice, reserving the pips. Remove the skin membranes from each half and place on a large square of muslin with all the pips...

Place the lemon rind and juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. Remove from the heat and allow to cool for 10 minutes. Whisk the eggs in a bowl until frothy then stir...

Heat the oil in a large pan and gently cook the garlic, onion and ginger for 5 minutes until softened. Add the mango, apple, vinegar, star anise...

Place the apples, lime rind and juice and mint in a large pan with 1 litre/ 1 3/4 pint of water. Bring to the boil, cover and simmer for 20 minutes until the apple is softened and pulpy...

Place the raspberries in a large pan. Split open the vanilla pods and place in the pan with 1.75 lit

Place the fruit in a large pan with half of the rosemary and 2.8 litres/5 pints of water. Bring to the boil and simmer gently for 1  1/4 hours until the fruit is soft...

Place the tomatoes, apples, onions, garlic, raisins, sugar, vinegar and spices in a large pan. Bring to the boil, stirring occasionally until the sugar dissolves then simmer...