So glad you like the recipe John. Well that’s certainly a use I’ve never come across before:-)

Super easy recipe with superb results. Try generously
spreading onto a hot oven baked cod in batter fillet. You get a Chinese takeaway sweet and sour effect – exquisite!

cook another batch with no sugar and then mix the two together. taste test then heat till stting point and re jar. works with strawberries, should work with grapes.

Or you might find red onion which is sweeter and can be eaten raw more compatible with your palate?

I agree with you tasted the raw onion so will tweet the recipe to my taste fry the onion first and add garlic.

Hi Andrew, doubling up a jam recipe can more than double the time it takes to set as you have all that additional moisture to boil off. Yes you can reboil and I suggest you use a digital thermometer if you have one (104.5C) or do the drip test with a wooden spoon. The jam is ready when a drip hangs on to the spoon as you pour off the jam.

I made your necterine jam .I made a double batch so I double all ingredients but it didn’t set up. Can I reheat it

Thank you Mill. Do let me know what you think when you’ve made the jam:-)

Hi Andrew, granulated sugar is normal sugar. Good luck with your jam making:-)

Hi Sarah, it is not possible to accurately convert a weight to a volume and that is why I don’t give conversions as I don’t want to waste anyone’s precious ingredients. Digital scales don’t cost much more than the price of a coffee so I highly recommend buying a set. You can also use them for measuring millilitres of water. They are also great for accurate baking etc.

Thank you Linda, so glad you enjoyed it:-)

Has anyone converted this recipe to cups, lbs., and liquid?

I made the recipe. thank you so much ❤️. It is delicious.

Thank you so much for pointing out my error Julia and happy that someone actually reads the equipment list. Off to correct now:-) Feel free to point out any other typos or omissions as there’s just me stirring the pot here.

Hi Anna, you confused me as there is a question about doubling from an Anna but it was from 2023 and another person also asked the same question. So I’ll let you read both my responses in the comments. As for substituting cherries for strawberries, you could but it would change the timings, as would not using lemon juice. I don’t use powdered pectin so perhaps look for a recipe that uses that rather than risk spoiling the recipe. Sorry for the late reply, I had camera issues that needed fixing so was knee deep in reshooting a dish 3 times so only just logged into blog. Perhaps you have bought lemons by now?

You can bake in the oven rolled up in parchment & foil.

Thanks for your fast reply about the doubling Camilla. I also wanted to ask if I could substitute a cup of the cherries for strawberries? I dont have lemons so could add a small amount of jam setting mix?

Out of curiosity, you list equipment needed but do not mention knives?!

Hi Josh, I’m not understanding your reference to the jam turning into rock solid icing. Do you mean that the sugar had crystallised?

I’m so glad you enjoyed it Emma. It’s my favourite crumble:-)

I have just made this crumble after asking for a recipe for pears. What a lovely recipe easy to follow and tastes delicious. Will definitely be making it again

Awesome Raquel, I bet it was extra tasty and seem to remember using whole spelt flour before.

Hi Philip, it really shouldn’t have mattered as that would be corrected in the boiling stage and chilled plate test. You carry on boiling until you get a set on the plate. Did you not do that?

Hi Montana, this is the chilled plate test which you’ll most likely see photographs/video of in my other jam recipes. You put a few drops of jam (perhaps the size of a thumbprint) onto a saucer, pop it in the fridge and if it gently crinkles after pushing your finger through it, the jam has reached setting point. You do you put this sample back as it it tiny and not sterile.

In reply to Camilla.

Well, I made it ..sadly I, too, misunderstood the ingredients as meaning said weight of stoned nectarine flesh .. I now have jars of half-jam / half jelly .. so they’re upside down now as they start to cool .. I’ll turn them up right-way-up later and I’m sure they’ll be a sensation – even if a bit runny … next time, I’ll read comments before starting a recipe .. oops …

I’ve never frozen it but you could freeze it if you wish. Just thaw overnight in the fridge before reheating. Otherwise you can keep leftovers in the fridge for 3 days.

Can this recipe be frozen

Awesome Sue, thank you so much for your delightful feedback:-)

Great Tim, do let me know what you think. I also have a Cheat’s version: https://www.fabfood4all.co.uk/cheats-danish-apple-cake-gammeldags-aeblekage/

Hi Gillian, I’ve just Google the ingredients of Gravy Powder which are: “Potato Starch, Salt, Wheat Starch, Colour (E150c), Onion Powder, Inactive Yeast Powder (contains Barley, Wheat)” so it adds flavour and thickening. Therefore I think you could add half a stock cube and perhaps an extra teaspoon of flour in it’s place.

What is gravy powder? Is there anything I can substitute it for e.g. half a stock cube?

Sorry i know this post is old but just discovered after making my mom’s version for years. It always gets hits when I make it in the States. Did not know this was an actual dish as I always trusted my mom’s stories with a grain of salt. We make with cinnamon with the apples and we mash like apple sauce. Also we never added butter with the oats. I will try this version next time and see how it compares. Appreciate reading all the comments!

I made this for the first time yesterday and it is amazing! I’ve always loved lemon curd, but didn’t have the time or inclination to stand stirring a bowl over a pan of boiling water for ages, which is the only way I’d ever known to make it. This is a game changer, and I can see myself making it on a regular basis. It’s delicious on bread or toast, and amazing stirred into Greek yoghurt. Thank you!

I haven’t tried but if you’re planning on making this as Shredless Marmalade it would a impractical to sieve. Otherwise I would be sure to use a digital/jam thermometer to guide you to setting point at around 104.5C and then do the chilled plate test.

If you’d like to make jelly I have this recipe: https://www.fabfood4all.co.uk/easy-blackberry-apple-jelly-video-tutorial/

Should I use muslin prior to to heat or after?

Awesome Lene, wishing you a God Jul:-)

I have to make a huge bowl of this. About 4 liters of milk. I bring the milk to almost boil, add rice, bring temperature back and them put the pot into the oven at the lowest temperature.
In the old days, the pot was wrapped in blankets and put to bed.
We love the almond flavour but not the crunch so use almond extract.
We enjoy it Christmas Eve but have it for breakfast Christmas day.

Hi, I’m sure they would be fine, they just might require an extra bit of mushing with the wooden spoon as cooking apples readily mush. No the recipe is shelf stable as written and the jars seal as they cool thus creating a vacuum as they do so.

Is it ok to use Granny Smith apples? I’m unable to find Bramley apples. Also, do you have to do a bath to seal the jars?

Hi Chris, you most definitely didn’t need to add anything to make the jam set, you just needed to boil until setting point was reached as per instructions. If you don’t boil the jam for long enough then you won’t have lost enough water content to enable the set. A digital thermometer is a useful tool to help you judge this. Aim for a temperature of 104.5 degrees C and test from that point.

In reply to Suzanne.

Delicious. Although I had to add some Jamsetta. Maybe the lemon was the wrong sort.

I made this cake again for my birthday last week and once again everyone raved about it. This is one very special cake/dessert which I can’t recommend enough!

When Bovaer came on the scene we immediately switched to organic butter which is grass fed:-)