Because tender crab apples break down if cooked prior to packing into jars, these are first put into jars, which are then filled with hot liquid.
This intensely flavoured jam has a soft set. It is excellent stirred into yogurt or spread on pancakes, dolloped on waffles or as an ice-cream topping.
Enjoy this classic combination in a jam made with the best fresh peaches and raspberries you can find.
Since you'll have leftover asparagus trimmings after fitting the stalks into jars, use them in omelettes, soups and stir-fries. Discard tough, woody ends.
Freestone peaches are the best for making jam since the fruit doesn't cling to the stone, making them easy to pit. If you can get peaches with a red blush, they add a beautiful rich colour to the jam.
In two hours you can make four holiday gifts to go with roasts, poultry, ham and cheese platters. Choose either white port and white balsamic vinegar, or ruby port and traditional dark balsamic vinegar.
All the traditional flavours of a rumtopf – a rum-soaked fruit and berry mixture – come together in this irresistible jam. Use raspberries, blackberries, blueberries and strawberries, or your own combination.
Strawberry jam is even more heavenly when enhanced with the fresh, warm flavour and aroma of vanilla.
