Seasonal jam

Method

Roughly chop fruit (*we suggest strawberries, figs, nectarines or other stonefruit). Remove any pits or large seeds.

In a large saucepan, combine the fruit with the sugar and the juice of one lemon (use two lemons if you prefer jam that is not so sweet).

Give the mixture a good stir and then place the pan on medium heat. Bring to a slow boil, stirring occasionally.

Slowly simmer for 20 minutes until the fruit has started to break down and the jam is starting to thicken.

To see if the jam is ready, dip a spoon into the mixture. If the jam coats the spoon but doesn’t run off, it’s done. If you prefer a thicker jam, leave the mixture to simmer for a few more minutes.

Allow to cool and then pour into sterilised jars. The jam will keep for a couple of weeks in the fridge.