Description Whatever you decide to make, the tradition of turning the seasonal glut of fruit into jams, jellies, stewed or preserved fruit or homemade syrup in your own kitchen is more popular now than ever before. Whichever recipe you choose from morello cherry and apricot compote, Campari and Prosecco jelly, baked apple jam, Mirabelle plums in vodka and vanilla to quince in caramel syrup or cider apples with vanilla there is no doubt that homemade jams and preserves are simply the best. Not only can you be sure that what they contain is pure but you will always have a supply of delightful gifts on hand to give to friends and family.
