All you need to know about making jam

My parents were lucky enough to have fruit trees in their garden so making jam or jelly was very economical. Even now, I seek out cheap fruit at farmers markets unless, of course, I am lucky enough to be given some by a kind neighbour.

Jam is surprisingly easy to make as long as you follow a few simple rules. Jelly takes a bit longer as you have to strain the fruit either through a sieve lined with a piece of muslin, or in my mother’s case, a (clean!) pillow case hung between 2 chairs.

Here are my rules –

• Use a large preserving or enamel pan. Don’t overfill the pan as jam tends to rise when boiling and it can overflow or splash. I find it easier to make small quantities. Note : do not use an aluminium pan as the acid in the fruit will react with it and there is a danger that the jam will end up with a metallic taste.

• When adding the sugar, keep a low heat so it doesn’t burn on the bottom of the pan, stirring from time to time. Then once dissolved, boil rapidly without stirring.

• The time it takes to set, depends on the fruit and this will vary dependent on the amount of pectin or acid in them. If the fruit is slightly under ripe, it contains more pectin. Those fruits with a low pectin content (strawberries, cherries, apricots) may require the addition of lemon juice. Those fruits with a good set (high pectin content) include apples, gooseberries, plums and blackcurrants.

• Testing for set - the first thing to do is to put a small plate in the freezer. And remember to test early. Depending on the fruit, some jam only needs 5 minutes, others take 10-15 minutes. Drop a small amount of the jam onto the cold plate, leave to cool slightly and then push with your finger. If wrinkles form, the jam is ready. Take it off the heat while you’re doing this so it doesn’t overcook. If it is not ready, boil for another few minutes and try again.

• Sterilising the jars – this is crucial and not difficult. Simply wash the jars in hot soapy water, rinse and place in a low oven for 10 minutes or until they are dry.

• Filling the jars – leave the jam in the preserving pan for a short while to cool slightly as this will prevent whole fruits rising to the top when it's potted up. I use a tablespoon rather than a ladle to spoon the jam straight into a jam funnel (which saves drips) and into the warm jars. Cover immediately. When cold, label with name and ‘best before date’. I give jams about 12 months.

Pancakes two ways

Pancake Day falls on Shrove Tuesday, a traditional feast day which precedes the start of Lent on Ash Wednesday. It takes place 47 days before Easter Sunday so the date varies from year to year. Lent was traditionally a period of abstinence, when rich foods gave way to simpler foods, and Shrove Tuesday was therefore the last opportunity to use up foods such as eggs, milk and sugar before the fasting season began. Making pancakes seemed a good answer to this.

In England, the custom of eating pancakes on Shrove Tuesday dates back to the 16th century and the day is often celebrated in rural settings by village locals taking part in pancake races.

The traditional pancake or crêpe

These are very thin and take no time at all to cook. I found this recipe in my grandmother’s book. This makes about 15-20 pancakes.

250g plain flour

600ml milk

2 eggs, beaten

pinch of salt

Sieve the flour into a large bowl and add a pinch of salt. Make a well in the middle of the flour and add the beaten egg and half of the milk. Gradually stir to draw in the flour from the sides until you have a smooth batter. Stir in the rest of the milk and pour into a jug. I find it easier to use a jug to pour the batter mixture into the pan rather than use a spoon.

The recipe here tells you to leave it for an hour. I find 30 minutes is long enough!

Use a butter paper or kitchen paper to lightly grease the bottom of a frying pan and put it on a medium heat - a drop of oil will stop the butter burning.

Pour in a small amount of the mixture and immediately swirl it around the pan so that the bottom is evenly covered with the batter.

Leave to cook for about 30-40 seconds and then flip over with a palette knife.

Give it another 30-40 seconds, fold it in the pan and slide it onto a plate, ready for your first customer!

If you prefer a thicker and fluffier pancake - something Canadians love to eat for breakfast with bacon and maple syrup - then this is the recipe for you. I use a small frying pan, about 12cm diameter, to get the perfect size.

Canadian pancakes

225g plain flour

300ml milk

2 eggs, beaten

1 tbsp baking powder

pinch of salt

25g melted butter

Makes about 10 small pancakes

Sift the flour and baking powder into a bowl, add a pinch of salt. Make a well in the middle of the flour and add the beaten egg, milk and melted butter. Whisk together and leave to stand for 30 minutes.

Heat the frying pan on a medium heat and lightly grease with butter. Once the pan is hot, add a spoonful of batter to cover the bottom of the pan and cook for 1-2 minutes. Once it starts to bubble, flip it over with a palette knife and cook for a further minute.

If you want to add fruit, blueberries are perfect dotted around just before you flip the pancake over.

Chocolate chip cookies

This recipe was given to my mother when we lived in Canada. We were small children at the time so this was welcomed by all. As my mother did, I have converted the use of American measuring cups, this time into grams.

Note: American measuring cup = 8oz or 225g while an English measuring cup = 10oz or 280g

100g unsalted butter

100g caster sugar

100g soft brown sugar

1 egg, beaten

1 tsp vanilla extract

225g plain flour, sieved

½ tsp salt

1 tsp bicarbonate of soda

50g walnuts, chopped (optional)

50g chocolate chips

Preheat the oven to 180ºC.

Line 2 baking sheets with greaseproof paper.

Sieve the flour and add the salt and bicarbonate of soda. Chop the walnuts.

I tend to use walnuts as they are healthy and have a good texture, but you can also use pecans. If you decide to omit the nuts, double the quantity of chocolate chips.

Cream the butter and sugars together in a large bowl. Add beaten egg and vanilla extract, and then slowly beat in the flour mixture. Stir in the nuts and chocolate chips.

Drop teaspoonfuls of the mixture onto the baking sheets and bake for 8-10 minutes. Remove from the oven and leave to harden slightly before putting on a wire rack to cool completely.

Keep an eye on the timing or your cookies will not be soft and chewy! They will keep up to a week in an airtight container