The March sisters may not be at home in the kitchen, but this vibrant fruit preserve is a fitting tribute for a catering partnership Fired with a housewifely wish to see her storeroom stocked with ...

I have a thriving quince tree in my garden, and when it starts to fruit, it complains about the weight it’s bearing. So when the time comes, I allot a few days of jam-making at home. Quince is not a ...

That would be a small grape called the Zante currant, which originated in the ancient Greek city of Corinth. For hundreds of years it was considered Greeces most treasured export. But its only ...

Whisk an egg white until barely beginning to froth. Dip a string of perfect redcurrants into the egg white, carefully shake ...

Wash and sterilise six 300 ml capacity jars and their lids. Strip the blackcurrants from the stalks and place in a wide heavy-based saucepan with 200 ml water. Bring to the boil over high heat, then ...

Makes 4/5 450g pots 1.4kg blackcurrants 600ml water Sugar – the amount needed depends on the amount of juice from the blackcurrants Blackcurrant jelly is really easy to make. You don’t even have to ...

The redcurrant season is short, just a few weeks in midsummer, so don’t miss it. Redcurrants are rich in natural pectin and acid, making them a top-rate fruit for making jelly. Redcurrant jelly is a ...