The Recipes
All you need is a big pan (preserving pans are great but not essential - I use an old stock pot I got in a John Lewis sale thirty years ago), a wooden spoon, a saucer/small plate and jam jars (keep the ones you buy, soak the labels off and reuse - ones with well fitting, metal lids are preferable). Any large pan will do, although it is best to avoid aluminium ones (as these may alter the flavour).
A jam funnel is useful, as is a ladle, but not essential. You will also need wax discs (you can buy them or cut them out of greaseproof paper) to put over the jam to stop it coming into contact with the metal lid.
This recipe has been surprisingly popular (I dont't like it much as its quite bitter but other people seem to like it!) and is a way of using up left over lemon peel (see other recipes). Keep your used lemon skins in freezer after you have squeezed them and then defrost and make a batch. variatiosn include lemon&ginger and lemon&vodka.
This is really nice on toast - and a good way of using up a glut of apples or ones that are past their best. It is like a ginger marmalde but is also good with ham and cheese.
This is particularly good - and the cardamom seeds look very pretty in the quince jelly when it has set.
Really worth making if you have a supply of quinces - use the left over fruit pulp to make Membrilo
Make this with the left over pulp from making Quince Jelly. Great with a mild cheddar or a goats cheese.
Apple Cheese is similar to membrillo/quince cheese and can be made with the left over pulp from making apple jelly.
This is very nice on toast or with greek yoghurt. it is very sweet but stores well and a good way of using up a glut of apples, espeically if you think they will not store well. Flavour with ginger or spices if you like.
You can use the left over apple pulp from this recipe to make an apple equivilant of membrillo/quince paste so nothing gets wasted.
The priniciple for this is the same (see recipe)
This is really good with cheese, meat or pate (really good with cheese on toast or baked cambert!). You need a glut of tomatoes but it is really worth making.
I made this for the 1st time last week (when grapefuits were 21p in Aldi!) and its worth making- a very pretty colour and good acidity/sweetness balance.
Be warned - like with seville - you get a LOT of marmalade for a few grapefuits!
Another way to use up left over/frozen lemon skins - this is a sweet, indian style chutney that goes well with indian food but also bread and cheese (I keep a jar on my desk at work!). Vary the quanities of lemon and apricots depending on what you have. Lemon peel is fine but you can add some extra lemon jucice at stage 4 if you want.