I just learnt by trial and error but really there isn’t much you can do wrong except burning the bottom or your pan and making abvlot of mess!

Good equipment to have is a large stock pot, wax circles and plastic covers (essential, buy from kitchen shop) and I have this great little funnel for filling jam jars which makes things a lot less messy.

My advice when it comes to a recipe is to pick something classic and straight forward and to then add a twist. So add flaked almonds and amaretto to apricot jam, champagne to strawberry jam, whisky to marmalade, rose water to blackberry etc etc. That way you get a really homemade end result. If you’re adding an alcohol wait for the jam to cool a little first and then add a little to taste.

Other advice would be to sterilize your jars before filling and to not get too hung up about testing it’s setting point. I always used to over cook (read burn) jam (it’s really easy to do this) because I thought it was too runny but it will firm up a lot once it has cooled.

I hope that helped.

Zoë x