So much fruit is now on sale throughout the year, you no longer have to wait until it comes into season. And making jam, jellies and conserves is so easy - a large pan, a long spoon, an apron to protect against splashes, sugar and lots of fruit and bottles - what could be simpler? Almost every kind of fruit can be made into jam with the addition of lemon juice or simple jelly fixer. So choose your favourite combination and get out that pan.

About the Author

The Australian Women's Weekly is an extraordinarily successful global cookery brand, built over 30 years, having sold over 70 million books in over 100 countries around the world. So what's the secret? It's the world famous special Test Kitchen and the 3 Rs: RANGE, RELIABILITY & the RECIPES RANGE Delicious recipes for every occasion covering cuisine from around the world - where there's food, there's a Women's Weekly cookbook. RELIABILITY All the books are Triple Tested for guaranteed results. And finally, the RECIPES Each recipe is clearly and vividly photographed to illustrate your finished dish and they taste fantastic. It's not complicated and the recipes work - every time.

Prizes

Full introduction on jam-making basics for testing setting point and sterilising bottles. Added tips on how to create your own combinations of fruit. Success is guaranteed - all recipes have been triple-tested to ensure perfect results every time.