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All very interesting! So it's more about heat-sealing it and sterilisation than quantity of sugar... that's good! I'm also interested in finding out how to preserve other things, so it's fab to know raw ingredients can also be used in this way, as I'm not keen on pickling! Anyone got any good preser...

Hi all jam lovers I wonder if any of you can tell me the science behind jam... what I make these days and call 'jam' is basically a whole bunch of fruit (fresh or frozen) with about a handful of sugar, no more, boil it up for a bit and then use it over the next few days/week or so. Completely unscie...

Hello, So here I am. A Barbara Good wannabee. Incidentally has anyone watched those recently? They are still fabulous. I laugh my head off at them. But secretly I want to be (and look) just like Barbara. I'm not new to making my own way, just a bit more serious now. Let's get back to bartering I say...