This article points to an excellent source of recipes for lovers of British tradition who wish to make jams, marmalades, chutneys, curds and cakes at home.
Not only can fruit be frozen to be processed when convenient, but semi-finished products like a raspberry puree can be too. It saves space in the freezer and allows to split jam-making time. 
After “The simplest of jams”, I have taken the already simple compote recipe down to the essentials too. It requires only one ingredient: fruit.
I am proposing a generic jam recipe reduced to the essentials, applicable to all sorts of fruit. A few jars can easily be made while cooking lunch or dinner.
“Charlotte” is the name my aunt gives to her favourite pudding. Jams, sponge finger biscuits and diluted rum are the ingredients of this delicacy, which requires no cooking.
A conversation at the local market, a professional relationship which turned into friendship and the will to use rather than waste made the story of this jam.
Mixing varieties of fruits is one of the best ways of doing something personal and unique in jam-making.
Back to London fruit for a while, in order to broaden our record of the varieties of plums that grow there and provide a recipe I haven’t tested myself.
Just to add rhubarb in the list of things that grow in London gardens, and provide insight into the variety of tastes that can be created in jams with this vegetable sometimes considered as fruit.
I look forward to harvesting elderflowers and making this refreshing preparation in June / July wherever I am, as elder trees are abundant in both the UK and France. In any case it will be a celebration of what I have learnt in London.
Les Jardins d'ici 