I f you’ve ever been to a farmers' market and seen homemade jams jarred and tied with cute little bows and thought I wish I ...

To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes.

Cook, stirring occasionally, until jam is thick, 15 to 20 minutes. Skim any foam that has risen to the surface and stir in lemon zest if using. Transfer to a clean glass jar and let cool completely.

BLACKBERRY JAM is great on toast or crumpets or even as a filling in sponge cakes, muffins, and cupcakes. Here's how to make blackberry jam.

Makes 2 cups. 1 pound fresh blackberries (4 cups) Juice of one small lemon. 2 tablespoons powdered fruit pectin. 1 cup sugar. Bring a large pot of water to a boil.

30 minutes. Makes about 2 1/2 cups jam. 2 pounds blackberries. 1 1/4 pounds sugar (a scant 3 cups) 4 teaspoons lemon juice. 2 teaspoons lemon verbena leaves ...

• To sterilise jars, 20 minutes before you need them, preheat the oven to 110°C and line an oven tray with baking paper. Place the jars and lids (and seals, if using) in a large stockpot, cover ...

Ladle hot jam into jars, leaving 1/4-inch space at the top. Wipe rims, cover with lids and rings, and tighten until snug. Return jars to canning pot, making sure water covers jars by at least 1 inch.

How to make Jam Cake. To make batter for this 100 year old Jam Cake recipe: Preheat the oven to 350°F. Lightly grease and ...