Grape jam

Grapes can be low in pectin, so use a tested recipe that includes lemon juice or added pectin rather than simply adding more sugar. For a traditional set, bring the jam to about 105°C, or check that a little on a chilled plate wrinkles when pushed.

For a smooth jam, press cooked grapes through a sieve to remove the seeds and skins before finishing the batch. If you like a more rustic texture, leave the skins in, but avoid crushing the seeds, which can make the jam bitter.

Try it with scones, porridge or yoghurt, or spread a thin layer inside a sponge cake. It also works well with a sharp cheese such as mature cheddar, where its sweetness balances the savoury flavour.

Keep the jar refrigerated after opening and use a clean spoon each time. For unopened homemade jam, use a properly sterilised jar and follow a tested preserving recipe; discard it if the lid loses its seal or you see mould.

Yes, but the texture differs: jam usually contains crushed fruit or pieces, while jelly is strained and smooth. For a smooth filling or glaze, warm the jam gently and sieve it first.

Strawberry jam is a straightforward swap in sandwiches and baking, though it has a brighter, more tart flavour. For a closer dark-fruit flavour, use another berry jam and add a little lemon juice if the recipe needs grape jam’s sweetness balanced.

Yes. Warm it gently with a splash of water until brushable, then strain it for a smooth finish on fruit tarts or cakes. Brush it on near the end so the sugars do not scorch.