Four summer jam recipes | Kylee Newton

Store up the sunshine for the leaner months in homemade jams of peach and lemon thyme, gooseberry and camomile, raspberry and cacao, or a strawberry and lemon marmalade

Before you start on any of these jams, sterilise jars and lids. Wash them in hot, soapy water and rinse well. Drip-dry upside down, then put in an oven heated to 100C (90C fan)/gas ¼ for at least 20 minutes. Meanwhile, put a few small plates in the freezer in preparation for the “wrinkle test.”

Sealed, the jam will keep for up to 12 months. Once opened, keep refrigerated and eat within three months.

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