From raspberry to roasted peach and fennel, once you’ve got the jam-making basics, you can experiment. With Seville oranges in season, why not start with marmalade?
Sales of jam have gone up 20% in the past year, the rise thought to be partly due to more baking during lockdown (something has to go on that sourdough bread) and, with many people working from home, more time to make breakfast rather than grabbing something en route to the office. But why buy jam when you can make your own? Unlike banana bread, the jars of jam you make now should last a few months or more – maybe even outliving the pandemic, when one day you’ll reach into the depths of a cupboard and retrieve a dusty jar with a label reading “February 2021”. Now there’s a happy thought.
