Jam

Put a small plate in the freezer before you start. After the jam has boiled for about 10 minutes, drop a little on the cold plate; wait a moment, then push it with your finger. If the surface wrinkles, it is ready to pour into clean, hot jars.

Keep it in the fridge with the lid on, and use a clean spoon each time so crumbs and butter do not get into the jar. Follow any storage instructions on the jar, as recipes and processing methods differ.

Spread it in a Victoria sponge or a jam tart, spoon it over porridge, or serve it with scones and clotted cream. A little raspberry or apricot jam also works as a glaze for tarts.

For a layer cake, use lemon curd, thick fruit compote or chocolate spread; choose a filling thick enough not to run out between the layers. For a glaze, warm strained jam with a little water and brush it over the fruit.

Jam is made from fruit or fruit pulp cooked with sugar; marmalade is usually made with citrus fruit and includes pieces of peel. Marmalade has 57.7 g of carbohydrate per 100 g, compared with 61 g in jam.

No. If you see mould, discard the whole jar rather than scraping the surface; mould can spread below what you can see.

Jam contains crushed or chopped fruit, while jelly is made from fruit juice and has a clear, smooth texture. Jelly jam and preserves have 69 g of carbohydrate per 100 g, compared with 61 g in jam.