Jam

Simmer it until it reaches about 105 °C, then test a little on a chilled plate: after a minute, push it with your finger; if the surface wrinkles, it is ready. Take it off the heat promptly so the fruit does not overcook.

Yes. Keep the jar chilled and use a clean spoon each time; crumbs or butter can encourage mould. Follow the storage directions on the jar, and discard the whole jar if you see mould rather than scraping the surface.

Yes. Freeze it in a suitable container, leaving a little room for expansion, and thaw it in the fridge. The texture may be softer afterwards, so thawed jam is especially handy for porridge, yoghurt or baking.

Use a thick jam, and avoid overfilling tarts or pastries. For jam tarts, add a small spoonful to each pastry case and bake at about 180 °C until the pastry is golden; the jam will bubble, so let them cool before handling.

Jam is made with fruit pulp, so it usually contains bits of fruit and has a thicker, more textured finish. Jelly is made from strained fruit juice and is smooth; marmalade is a citrus preserve that often includes peel.

For a Victoria sponge, try lemon curd for a sharper filling, or use a thin layer of fruit compote for a less sweet, looser one. If a recipe needs jam to seal or glaze, warm honey or a little apricot jam works better than a runny compote.

Spread it in a Victoria sponge, swirl it through porridge or yoghurt, or serve it with scones and clotted cream. A sharp raspberry or blackcurrant jam also cuts through rich baked goods such as a steamed pudding.