#preserves

#preserves

I love ingenious recipes like curd that have the superpower to turn a tired piece of fruit or a forgotten offcut into something utterly decadent. Lemon curd is the original and a classic, but you can make curd with almost any fruit, as long as you add a little lemon juice for acidity. Each version is intense, indulgent and dreamy. So, please approach with caution: this spread is deeply moreish, in the best possible way.

The amazing and rather magical thing about marmalade, Pam says, is that if 100 people made a panful, each one would vary: different sugars, different peel sizes, different boil times and even different water influence the final outcome. Store-bought products are no different, though most commercially produced marmalades are made with extra pectin, acidity regulators and orange oil, which, while relatively harmless, all affect the taste and texture, and aren't entirely necessary, either.

"I love to eat Bonne Maman preserves throughout the year according to the season. I put a small dollop of the wild blueberry in my summer blueberry pies."