This spiced jam can be stored to eat with meat or cheese or presented as a homemade gift
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To sterilise jars
Wash the jars in hot soapy water, rinse well and dry in the oven at 180C/ 160C fan/ gas 4 for 10 mins just before filling.
Cooking your jelly
To ensure your jelly sets, it's best to use a sugar thermometer to check that the jelly reaches 105C (setting point). If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto a saucer. After 1 minute, run your finger through - if the jam wrinkles, it's ready.