Method

1. put the fruit in a preserving pan and simmer gently in its own juices for about 20 minutes, stirring carefully from time to time until fruit is really soft.

2. remove the pan from heat and add the sugar, stirring until dissolved, then add the butter.

3. boil rapidly for about 30 minutes or until setting point is reached.

4. remove any scum with a slotted spoon, then pot and cover jam.

Method

1. Wash the elderflowers and tie in a piece of muslin.

2. Put gooseberries in a preserving pan with 2 pints water and the elderflower bundle. Simmer gently for 30 minutes, or until the fruit is really soft and reduced, mashing it to a pulp with a wooden spoon and stirring from time to time.

3. Remove the pan from the heat, ass the sugar and stir until dissolved, then add butter. Bring to the boil, and boil rapidly for about 10 minutes or until setting point is reached.

4. Remove any scum using a slotted spoon, and remove the muslin bag, then pot and cover.

Method

1. Put blackberries in a preserving pan with the lemon juice and 120ml water. Simmer very gently for about 30 minutes or until the blackberries are very soft and are well reduced.

2. Remove the pan from the heat, add the sugar, stir until dissolved, then add the butter. Bring to boil and boil rapidly for 4 minutes or until setting point is reached.

3. Remove any scum using slotted spoon, then pot and cover.

Method

1. Halve the oranges and squeeze out the juice and pips. Tie the pips, any membrane that has come away during squeezing, in a piece of muslin.

2. Slice the orange peel (thick or thin depending on personal preference) and put in a preserving pot with the fruit juices, muslin bag and 6 pints of water.

3. Simmer gently for about 2 hours, or until the peel is really soft and the liquid reduced by about half.

4. Remove the muslin bag, squeezing it well and allowing the juices to run back into the pan.

5. Add the sugar, heat gently, stirring until the sugar has dissolved.

6. Bring to the boil, and boil rapidly for about 15 minutes until setting point is reached.

7. Remove any scum using a slotted spoon. Leave to stand for 15 minutes, then stir to distribute peel. Pot and cover.

Method

1. Place all the ingredients in a heatproof bowl over a pan of simmering water. Stir until the sugar has dissolved.

2. Heat gently, without boiling, for 20 minutes or until thick enough to coat the back of a spoon.

3. Strain the lemon curd and pour into jars. Cover and store in the fridge.

Method

1. peel mangoes and cut into 2.5cm chunks.

2. peel and finely chop the ginger.

3. deseed and finely chop the chillies

4. finely dice the onion

5. put all the ingredients, expect sugars, in a preserving pan. Bring to the boil and simmer gently for 10 minutes, or until the fruits begin to soften.

6. add sugars, and heat gently, stirring until dissolved, then bring to the boil.

7. reduce the heat and simmer, uncovered, for about 45 minutes, stirring occasionally until thick.

8. cool chutney slightly, then pot, cover and seal.