HOMEMADE FRUIT TEA RECIPES

Steps:

• 1. Making jam is actually pretty easy once you've sterilized your jars ready to go. This is a soft set jam and tastes like you wouldn't believe – it makes a great gift too. Get creative and make nice labels for the different jars. It’s absolutely delicious simply spread on fresh buttered toast, dolloped onto a portion of rice pudding, used as a filling for a homemade Victoria sponge or, as an extra special treat, enjoyed with scones and clotted cream. Give it a go!
  2. Before you start, sterilize the jars and their lids to get rid of any bacteria. Either put them in the sink (lids unscrewed from jars) and cover them with boiling water from the kettle, filling the jars with the water; or simmer them, completely immersed, in a very large pan of boiling water for 10 minutes; or lay the jars and lids on a baking tray in the oven and heat them at around 100°C/225°F/gas ¼. And if you have a good dishwasher with a very hot cycle you can sterilize them in there as well.
  3. Halve the vanilla pod lengthways and scrape out the seeds. Put the seeds in a saucepan with the strawberries and the sugar. Mush it up with a potato masher to make a lovely slurry, leaving a few chunky bits of strawberry in there to add a bit of texture.
  4. Place the pan on a medium heat, bring it to the boil then simmer for about 5 minutes. Turn the heat off, carefully skim any foam off the top of the jam then leave it to cool a little. After about 15 minutes, divide the jam between your sterilized jam jars. Leave to cool completely then cover the jars and pop them in the fridge. Once sealed, the jam will keep for about a week, but is sure to be long gone before that!

Steps:

• 1. Add the fruit rinds to a large saucepan and cover with water. Make sure they are totally submerged – a plate can help to weigh them down.
  2. Bring everything to the boil, then reduce to a simmer and cook for 30 minutes, or until the rinds are just starting to soften.
  3. Drain and set the fruit aside to cool. Once cooled, use a spoon to remove any remaining flesh or white pith from the peel and discard.
  4. In a medium saucepan, combine the caster sugar with 250ml of water and bring to a simmer over a medium heat, until the sugar is dissolved and the liquid is gently bubbling.
  5. Add the rinds, stir to combine, then reduce the heat to low and simmer for 25 minutes, or until the rinds are soft and translucent. Then take the pan off the heat and leave to cool in the syrup.
  6. Preheat the oven to the lowest setting. Using tongs, transfer the rinds to a wire rack set over a baking tray, then place in the oven for 1 to 2 hours, so they dry out but are still malleable.
  7. Remove from the oven and toss in a little caster sugar. Store in an airtight container in the fridge and chop as needed. It’ll last for up to six weeks in the fridge.