Top tips for making small-batch jam

• Ensure your jam pan is only half-full of ingredients and no more – otherwise you risk the boiling contents overflowing.

• Use a wide pan (such as a Mauviel 36cm jam pan) that’s large enough to allow maximum evaporation of liquids in the quickest time possible.

• Choose unblemished ripe fruit that tastes good.

• Cooking times are a rough guide and will vary slightly.

• Don’t cook more than

2kg fruit at a time.

• The quicker the cooking time, the better.

• Don’t use hard unripe fruit because it won’t break down.