Strawberry jam might be off the table for now, but why not try making apple and physalis jam? Or how about pumpkin and orange ...

Place the blackberries and lemons in a nonreactive pot with the pectin and butter, and bring to a strong boil. Add half the sugar. When the mixture shows further signs of beginning a second boil ...

Add the gin and ginger. Boil rapidly for about 10 minutes or until the marmalade reaches setting point of 104°C. Ensure it does not stick on the base by stirring occasionally with a wooden spoon.

Add the lemon zest and fold in the flour and zest ... To assemble, place one cake layer on a serving plate and spread the marmalade over the top. Place the second later on top and gently press ...

The marmalade in the marinade gives a subtle ... When fruits with low acidity are to be made into jam, lemon juice is added to make up for the acid.

Lemon juice is used in a lot of recipes ... peel and all. Unlike jam, marmalade is a fruit preserve that has more texture and ...

cover the pots with jam papers and once cool put on a lid. It makes about two and a quarter litres. Place the oranges whole into a large saucepan and cover with a litre of water and the lemon ...