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

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.

You can use any variety of jam for both desserts, whatever is open and in need of finishing up. But thick, darker-hued jams ...

For these tips, we are upgrading fruit-packed jam. There are plenty ... Take that jam jar from your fridge, squeeze in some ...

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 ...

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).

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) ...