Bring slowly to the boil, stirring, until the sugar has dissolved ... let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six ...

Nothing is wrong with that; most of it will cook away as the jam cooks. If you don’t like the appearance of the foam, spoon it off before transferring the jam to jars. How do you know it’s done?

Bring the marmalade to a rolling boil for 10-15 minutes ... Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space ...

Place all of the ingredients into a large heavy-based saucepan and bring to the boil ... jam allow it to bubble away for another ten minutes or so. Once cool place into the fridge in a clean jar ...

Nothing beats the comforting taste of homemade jam, especially when it's infused with warm spices that add depth and richness ...