The fruit is cooked in sugar until it softens and is suspended in a syrupy base. This method ensures the most natural, unprocessed fruit texture compared to jam or jelly. With preserves, you get ...

While jam is always fruit-based, jelly can be made with other ... you also may see chutneys that use nuts as the base. Often associated with the Indian subcontinent, you’ll find various chutneys ...

Put the fruit in a steel or glass container, cover with water and keep overnight. When slightly thinner than jam consistency, add the sugar and lemon juice. 6. Lower the heat and keep stirring till ...

Return the pan to the heat, stirring to remove any sugar clumps on the base of the pan ... to rest for 5 minutes to allow the fruit to settle. Tip the jam into a wide-necked jug with a good ...

Prick the base of the pastry with a fork ... Top with whatever fruit you wish before brushing lightly with the cooled apricot jam. You can easily halve this recipe and make fewer tarts.

I would appreciate your advice as I made jam with the same plums when they were fresh and it was delicious. Gloria Batty Scientifically speaking, the amount of liquid in a kilogram of fresh fruit ...