1kg Ripe Plums - It's worth noting that slightly under-ripe plums contain more natural pectin than overripe ones!

800g - Granulated Sugar

2 tbsp Fresh Lemon Juice

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Pop a plate in the freezer.

Wash, de-stone and quarter plums. Add these and the lemon juice to a heavy bottomed pan and cook for 10-15 minutes until softened. Add the sugar.

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Bring to a rolling boil for around 10-15 minutes, skimming nay foam away as you go. 

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Place a little jam on the chilled plate. If it wrinkles when pushed with a finger, you're good to go!

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Ladle in to sterilised jars, seal and cool.

1kg Tomatoes
500g Red Onions
4 Garlic Cloves
3 Red Chilli’s
350g Light brown sugar
150ml Red wine vinegar
1 tsp smoked paprika
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp caraway seeds

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Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently.

Simmer for 1 hr, then bring to a gentle boil so that the mixture turns jammy and shiny. 
Place into sterilised jars and allow to cool before covering.

1½ kg raw beetroot
trimmed, peeled and diced (wear gloves!)
3 onions
chopped
3 eating apples
peeled and grated
zest and juice 3 oranges
2 tbsp white or yellow mustard seeds
1 tbsp coriander seed
1 tbsp ground cloves
1 tbsp ground cinnamon
700ml red wine vinegar
700g golden granulated sugar

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Put all ingredients in a saucepan and cook on simmer for an hour or so, until thickened up. 

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Ldel in to sterilised jars, seal and cool.