The H Club

Jams, Jellies, Marmalade & Conserves

Russet Apple Apple adds Pectin to Jam
A
Beetroot Cook fresh Beetroot in it's skin
B
Cherries Stone Cherries before making Jam
C
Dragon Fruit Peel to reveal the delicate flesh
D
Breakfast Conserves
E
Fresh Fruit stand
F
Gooseberries Gooseberries should be topped & tailed for Jam making
G
Cherries & Grapes
H
Red Currants
I
Black & Red Currant Jam
J
Kiwi A vitamin rich, green fleshed fruit with black seeds
K
Lemons Lemons add balance to any Marmalade
L
Gala Melon High water content, low pectin
M
Tower of Fruit
N
Orange & Lemon Marmalade
O
Pomegranate Some conserves require added Pectin to set
P
Fresh Fruits
Q
Raspberries Home grown Raspberries are great in Jam
R
Stand of Bananas
S
Pectin Set Marmalade Testing for set once cooled
T
Oranges & Lemons Shred is the cooked skin of the Citrus fruit
U
Plum Victoria Plums make tasty Jam
V
Black Currants Berries can be frozen for Jam making out of season
W
Orange & Rhubarb Marmalade
X
Yellow & Red Grapefruits
Y
Fruit Platters
Z
Ginger Marmalade Boil at Jam setting temperature
.
Raspberries
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