Thank you so much, Michael. I appreciate you taking the time and effort to leave your feedback. So glad you like the recipe:-)

In reply to Camilla.

1st time ever taking time to post to any chat like this, and 2nd time making this recipe – IT IS A KEEPER and enjoyed by all, so thanks for sharing! And yes, 2nd time making, with more patience and completely thawed bananas, cooked as per the time in the posted recipe. Using frozen bananas might be good for those cold winters when you want to be tucked by the warm stove though.

Hi Brenda, yes, you can halve the recipe but it would take less time to boil and reach setting point. If you have a digital or jam thermometer, you need to boil the jam until it reaches 104.5C. If not, use the drip test whereby you dip your wooden spoon in the jam and pour off the side. Test for set when a drip of jam clings to the spoon.

Hi Sarah, sorry to hear that. You can tip it all back into a pan, add some water, bring back to a boil and then retest for set when the temperature reaches 104.5 on a digital thermometer or a drip hangs suspended from a wooden spoon. The million dollar question is how much water to add? Maybe 100 – 200 ml? You can’t really go wrong as any excess water will boil away. Of course you’ll need to re-sterilise your jars.

In reply to Camilla.

Love this recipe, but I overcooked recently.
How can I reconstitute it?

Thank you, Penny. So happy you like it:-)

Just made this jam and was fantastic! Bright flavor and the perfect texture.

Yes you can water bath 10 minutes worked for me . Made in July and gave a gifts for Christmas. I also used a 4 oz canning jar

Aww, that’s so wonderful to hear, Bee. Thank you for taking the time to let me know:-)

Having made this recipe to great success and much appreciation last year, I’m making it again this year! It’s both good when it’s fresh, and it stores very well.

Aww, that so wonderful to hear Catherine, thank you for taking the time to leave such a lovely comment:-)

So glad you like it Lindsay:-)

Also had to let you know how wonderful and easy your Granny’s lemon curd recipe is, came across it a few months ago now and have made it quite a few times and have gifted to family and friends and all have said that it was the nicest they have tasted – thank you for sharing a family traditional recipe

Made this jam with my home grown rhubarb. Fantastic. All family loved it. Going to try rhubarb chutney next

Hi Ulf, I clearly state under the heading “How to Make Easy Nectarine Jam” “Find full instructions in the recipe card at the end of this post.” Hence I find your 2 star rating unfair plus there is a jump to recipe button at the top of this post which takes you straight to the recipe card. It’s not easy for genuine recipe creators these days with AI trying to steal our recipes so I could do without your downgrading my recipe which you haven’t tried. I’m not happy!!

Wow Russell, that’s amazing, this recipe is now a double or even triple prize winner, well done:-)

Made this jam for our town’s annual show and not only did it win first prize in its category, it also won best preserve overall out of all the categories! It was judged by a professional judge. It won me a trophy!! Amazing! Thank you!!

In reply to Mill.

Weird – Nowhere in your recipe are shown the QUANTITIES of ingredients – how much sugar, for how much fruit

So glad you like the recipe Tom. We’ve been enjoying it on my Spelt Scones with clotted cream lately:-) Healthier and utterly delicious: https://www.fabfood4all.co.uk/spelt-scones/

Hi Rachel, you never peel rhubarb no matter what the dish. Just slice it up like in the video in the recipe card:-)

Do you peel the rhubarb first? Or just chop it either way the skin?

In reply to Camilla.

TOM
Fantastic results
Followed recipe to the letter
Tasting delicious
I am going to enjoy some of it
On my freshly. Baked scones later
Thank you for this simple to follow method

Awesome Claire, so glad you like the muffins:-)

So glad you enjoyed it Michael and made it your own:-) Hopefully you won’t need to bake it for that long next time.

In reply to Camilla.

Same sentiment here – thank you so much for this recipe. It is delicious. I added a handful of leftover chocolate morsels, and cooked for almost 2 hours – my bananas were thawed but on the cold side for sure. We try to run a no waste kitchen here, and this recipe is a keeper and one to share!

Hi Laetitia, I’m afraid I don’t. I believe the enzymes in pineapple make it hard to get a set so from memory I’ve only ever seen roasted pineapple jam.

Awesome Kirstin, great to know it works with both:-)

In reply to Camilla.

I have made this jam twice now. The first time I used the crystallized ginger and then added some grated ginger root to pump up the flavour even more. It was great! The second time, I only used grated ginger root and it was also fantastic! (I find, easier to grate ginger than cut up the crystallized ginger.)

Hi SM, this recipe is celebrating it’s 10th anniversary and is one of my most popular jam recipes. I do know from my time working in the food industry that we all taste things differently so I’m afraid I won’t be changing the recipe but I’m glad you managed to make it to your personal liking:-)

Awesome Emily, love your addition of strawberries. It’s all about using what you have and not wasting anything as well as making delicious jam.

Glad to hear it Rose:-)

Totally agree! I have used this method for jam and chutney making for 30 ish years and it works like a charm!

In reply to Camilla.

I just made 11 jars from Mirabelle plums picked wild plus about 2 cups of strawberries i had in the kitchen. It made the most beautiful color. I also used a strainer for the pits and skins. More thorough then the other method…where I inevitably miss a few pits

In reply to Camilla.

Too much sugar for the recipe unless you’re using extremely tart cherries – I cut it down to less than half and it was still too much. I had to add lemon juice to rescue the jam.

Awesome Devorah, so glad you love the recipe:-) Would I be right in assuming you used root ginger as opposed to crystalised ginger?

In reply to Camilla.

Heaven in a jar. Thank you. I used
12 cups rhubarb
1.5 cups ginger
3 cups sugar
Divine!

Awesome Amanda, love the idea of added brandy:-)

Thank you
I added about 15ml of brandy to mine (I only had 220g cherries so reduced the lemon juice and sugar accordingly.
Delicious!!

So glad you both liked the eggs. Sadly I can’t see more than a preview of the image which just showed a pink teddy and the top of what looked like a kiwi fruit. Said something about not being able to view from the UK. If you’re on Facebook, Instagram, X, Threads, Bluesky or TikTok you could tag me there and I’d see:-)

Photo uploaded to show how great it turned out. First time making it. Super simple and quick. Yummy too&Toddler approved!

Hi Rose, I was scratching my head for a moment there but after asking Google various questions I realised that you have got mixed up between fluid ounces and ounces in weight. Here’s what King Arthur flour says which backs up my calculations for the recipe which are correct: “A cup of all-purpose flour typically weighs between 4.25 and 5 ounces (about 120 to 142 grams), depending on the brand and how it is measured.” Which is also why I dislike giving out cup measures as they just aren’t accurate but in this recipe it’s not a deal breaker like it would be in say a jam recipe. Enjoy the pudding and do let me know what you think:-)

how much flour is needed? it says 4 oz which i would believe would be half cup, but then 7/8th which seems like a little shy of 8 oz…. actually 7 ounces to be exact. i’d love to make this recipe asap. looks so good!

Awesome Debbie, that’s so wonderful to hear. Thank you for taking the time to leave feedback:-)

So glad you like the jam Denise and a great tip to use a grater.

Hi Paul, I’ve never heard of this type of steriliser but after typing it into Google I found this paragraph “The NHS advises caution and does not universally recommend UV sterilizers over traditional steam methods, as UV light can only disinfect surfaces directly in its path” so I’m going to say no, I wouldn’t advise doing this.

In reply to joanne stanke.

This was as simple to make as the recipe implies. I did triple the recipe and yes, it did take longer to reach setting point as advised, but not that much longer.
They are now sitting in their jars at the back of my cupboard (got to finish eating last year’s recipe first) After tasting – well, you’ve got to right? I definitely prefer this recipe to previous ones. Thank you for sharing!

Iv made this jam great recipe, I grate my crystallised ginger
Better than chopping and quicker to do