PUMP-UP THE JAM

The Duchess of Sussex has brought homemade jam back in vogue. Here's how to jump on the bandwagon

- Amber Bramble.

What's sweet, sticky, and makes the perfect gift? Yes, we're talking about jam! Food writer Claire Dinhut (aka @condimentclaire on social media) takes us through her step-by-step method...

Since this is a template for a low-sugar jam, it won't keep as long as a standard shop-bought jar. Sugar is a preserving agent, so the less you use, the less time the jam will keep. You've still got a good six months minimum of preservation (and trust me, I have kept them for longer). Once opened, I recommend storing the jars in the fridge.

For extra-astringent and sour produce like rhubarb, feel free to up the ratio to include more sugar - perhaps try a ratio of 2:1 fruit to sugar. Here's the thing: you can rush jam, but you shouldn't. The longer you macerate the fruit in sugar and lemon, the gloopier, stickier and shinier it will be. That is why the only step here that I urge you to follow is the 12-hour minimum maceration in lemon and sugar, if you're using regular sugar (not jam sugar).

STERILISING JARS