Two easy jam-filled desserts satisfy the craving for bright, bold berries when they’re far from their peak. One of my ...

Clean and cut the fruit as you would for making ... then check the set again. When the jam is thickened to your liking, ladle it into clean half-pint jars or other air-tight containers.

Roughly crush the fruit in a large bowl ... Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space ...

Strawberry jam might be off the table ... then chop finely. Purée the fruit mixture, combine with the verbena, and pour into clean jars. Optionally, add a star anise to each jar for extra flavour.

8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

I taste more sugar than the actual fruit flavor. You will notice that our strawberry rhubarb jam ... jar! Some of the links ...

To speed things up, place a small saucer on the surface of the fruit with a weight on top – a sealed jam jar full of water works well. Measure the juice (it will be approximately 1 litre/1¾ pints).