As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by ...

Mix together 1/4 cup sugar, lemon juice, and contents of pectin ... Follow the above homemade jelly recipe to turn your foraged juice into home-canned jelly with a water bath canner.

I compromised; the recipe below uses both port and claret ... Combine the water, sugar, redcurrant jelly, cinnamon stick, lemon juice and peel in a saucepan large enough to take all ingredients.

Whisk rose water, pectin and the lemon juice in a large saucepan ... Try this wild rose jelly recipe. Roses add a wonderfully sweet, floral flavor to this jelly, good for breakfast or dessert.

For this recipe you will need 2 Swiss roll tins ... Instead of the St Clement’s jelly, use 1 packet of lemon-flavoured jelly and follow the packet instructions to make 568ml/1 pint.

Pepper jelly adds a touch of Southern-loved heat to this classic side dish.