Sour
cherry
+
ginger
jam
Strawberry
+
passionfruit
jam
Citrus
+
fennel
marmalade
Apricot,
pineapple
+
vanilla
jam
1
kg
(2
lb
3
oz)
sour
cherries,
washed
(890
g/1
lb
15
oz
prepared),
as
fresh
picked
as
possible
10
g
(¼
oz)
fresh
ginger
½
lemon,
quartered
350
g
(12½
oz)
caster
(superfine)
sugar
3
blood
oranges,
rinsed
in
cold
water
400
g/ml
(14
oz)
citrus
juice
(can
be
a
different
citrus
but
if
lemon,
use
half
lemon,
half
water)
2
g
(1⁄16
oz/½
teaspoon)
whole
fennel
seeds
2
g
(1⁄16
oz/¼
teaspoon)
sea
salt
flakes
caster
(superfine)
sugar
(see
below)
750
g
(1
lb
11
oz)
fresh
strawberries
(600
g/1
lb
5
oz
prepared – washed,
hulled
and
halved)
or
frozen
strawberries
120
g
(4½
oz)
passionfruit
pulp
(from
6–8
passionfruit)
1
whole
star
anise
240
g
(8½
oz)
caster
(superfine)
sugar
1
kg
(2
lb
3
oz)
fresh
apricots,
rinsed
in
cold
water
(900
g/2
lb
prepared)
1
lemon
½
pineapple,
peel
removed
1
vanilla
bean,
split
360
g
(12½
oz)
caster
(superfine)
sugar
Remove
the
green
and
hull
from
the
strawberries.
Cut
larger
strawberries
in
half,
keep
small
ones
whole.
Halve
the
apricots,
then
chop
each
half
into
four
pieces.
Squeeze
lemon
juice
directly
on
them
and
toss
the
husks
in.
Grate
the
pineapple
on
the
coarse
side
of
the
grater
and
add
200
g
(7
oz)
flesh
and
Quarter
and
slice
two
whole
blood
oranges
super
juice – chuck
the
core
away.
thinly
with
the
rind
and
pith
on.
Remove
the
seeds,
collecting
as
you
go,
and
wrap
them
tightly
in
muslin
(cheesecloth)
or
clean
Chux – they
will
release
extra
pectin
during
the
boil.
Cut
the
skin
off
the
final
blood
orange
and
finely
dice
the
flesh.
Place
the
citrus
in
a
25
cm
(10
in)
wide
jam
pot
and
cover
with
the
citrus
juice,
fennel
seeds
and
salt
(sugar
gets
added
after
the
first
boil).
Press
a
piece
of
baking
paper
to
the
surface
and
stow
in
the
fridge
overnight.
The
overnight
soak
softens
the
fruit
further
so
the
peel
isn’t
ridiculously
chewy.
Next
day,
boil
for
10
minutes
until
the
rind/pith
is
soft
enough
to
pinch
in
half.
Weigh
the
citrus
mass,
add
a
third
the
weight
in
sugar
and
head
to
step
2.
Wash
and
pit
the
cherries.
Halve
if
they
are
large.
Rinse
and
slice
the
ginger
into
thin
coins.
Squeeze
the
lemon
juice
over
the
top
and
toss
the
husk
in.
A
different
start
due
to
the
chewy
rind
and
bitter
pith.
The
sugar
is
added
after
the
first
boil
so
the
pith
can
fully
soften.