There was a time when we lived in a very rural setting and the fields and hedgerows were my larder and I wouldn’t even consider making anything less than 100 pots of jam at a time! Nowadays, I am grateful for any bounty from my more modest garden, and we all ‘tuck in’ with relish to those jams and chutneys. Divine.There is no big mystery to jam-making on a small scale – just throw your fruit into a pot with water and sugar and the juice of a lemon, to help setting, and boil! Then, transfer to a clean jar to let set. Use straight away. Yum.