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Homemade Spiced Jam



  • Place the apple, the juice of half a lemon, one tablespoon of sugar and 625ml of water into a large pan over a medium heat. Bring to a boil, cook for 20 minutes or until the apples are soft. Mash the mixture and pass through a sieve into a bowl.

  • Return to the pan over a low heat, heat for 10 minutes, stir occasionally until the mixture has slightly reduced and thickened then leave to cool. Place a saucer in the freezer.

  • Place the berries in a saucepan, add the remaining sugar and stir. Leave to stand for 15 minutes, add the cinnamon and lemon juice a long with the apple puree. Heat while stirring occasionally for 45 minutes or until the berries are soft.

  • Reduce the heat, until the temperature reaches 104C, remove the plate from the freezer and drop 1 teaspoon of jam onto it. Let it set for 30 seconds then tilt slightly. If the jam slides down slowly it's ready. If not, cook for a little longer and test again. Remove the cinnamon.

Glühwein Jam



  • Tip all of the ingredients into a deep pan and bring to the boil while stirring occasionally. Place an empty bowl in the freezer.

  • Leave the jam to bubble for just under an hour, remove the bowl from the freezer, place a teaspoon of the jam onto the bowl, tilt the bowl and if the jam doesn't run then it's ready to remove from the heat, if not, keep boiling and try again in a minute or two.

  • Carefully remove the whole ingredients. Sterilise glass jars, spoon the jam into the jars, close the lids and place upside down for a while to create a vacuum. Store in the refrigerator.

Homemade Spiced Marmalade



  • Add the oranges to a blender, puree and tip into a saucepan a long with the sugar and spices.

  • Simmer over a medium heat until thick (this will take around 20 to 30 minutes). Carefully remove the whole spices, spoon the marmalade into a clean glass jar and store in the fridge once cooled down.

Speedy Springtime Jam


  • 350g Raspberries
  • 150g Blackberries
  • 225g Strawberries
  • 225g Cane Sugar
  • A pinch of Pink Himalayan Salt
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Lemon Juice


  • In a large mixing bowl, combine the sugar, raspberries, blackberries and strawberries. Leave for 15 minutes or until the sugar dissolves.

  • Tip the mixture in to a large pan and place over a medium heat. Bring the berries to a boil, add the salt, lemon juice and lemon zest while reducing the heat.

  • Simmer for 20 minutes, allowing the berries to break down and the mixture becomes thicker. Use the back of the spoon to mash the fruit if needed.

  • Remove from the heat and carefully pour in to a glass jar and leave to cool completely with the lid on.

  • The jam will store in the fridge for up to three weeks.

Mulled Wine Spiced Plum Chia Jam



  • Destone and cut each plum into 8 chunks. Add them to a medium saucepan along with the orange juice. Bring the pan to a light simmer then add your vanilla seeds and pod, orange slices, cloves, star anise, cinnamon sticks and bay leaf, give everything a good stir and continue to cook on a light simmer for 20 minutes or until the plums are very soft.

  • Use a spoon to remove the spices from the pan before grating in ½ the nutmeg and using a hand blender to blend the plums into a chunky puree.

  • Return the plums to the heat and bring to the boil before removing from the heat and stirring in the chia seeds and maple syrup.

  • Allow the jam to cool completely and thicken up before transferring into sterilised jars and storing in the fridge.


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