Spread on toast or bread, use in smoothies or with yoghurt or muesli.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/110°C/speed 3 , then test again.

Setting point test: place a saucer in freezer ( 5-10 minutes ). Place 1 tsp jam on the chilled saucer. After 10-15 seconds , push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 minutes then test again.

Use 0.5 oz lemon juice if you are using cooking or mealy apples.

Prune jam is delicious served on a slice of sourdough bread.

Take care during excessively hot weather. If too hot, the cookie butter could separate. Serve Ginger Snap Cookie Butter straight from the refrigerator or bring to room temperature.

To make your own Pumpkin Spice Mix: search Cookidoo® for the recipe in our Pumpkin and Spice collection.

To ensure preservation, clean jam jars thoroughly in hot soapy water. Rinse by pouring boiling water over them. Prepare for filling by placing clean jars in a baking pan and heat in oven at 212°F until required. Pour jam into jars while jars are still warm.

Be sure to use clean utensils and sterilised jars for best results.

To ensure preservation, clean jam jars thoroughly in hot soapy water. Rinse by pouring boiling water over them. Prepare for filling by placing clean jars in a baking pan and heat in oven at 212°F until required. Pour jam into jars while jars are still warm.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, cook jam for a further 2 min/230°F/speed 3 , then test again.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/110°C/speed 3 , then test again.

Only use fresh, ripe fruit, not frozen, in this recipe.

With temperature-controlled cooking, making jam is easy with Thermomix®. A great way to use up an abundance of fruit when it is in season, refer to Cookidoo® for a range of preserve recipes.

You can store this syrup in the pantry for 2-3 months.

Setting point test: place a saucer into the freezer (5-10 minutes). Place 1 tsp of jam onto the chilled saucer. If set, the jam will quickly form a gel consistency.

For TM31 users: when blending gradually increase from speed 4 to speed 7.

To ensure preservation, clean jam jars thoroughly in hot soapy water. Rinse by pouring boiling water over them. Prepare for filling by placing clean jars in a baking pan and heat in oven at 212°F until required. Pour jam into jars while jars are still warm.

Best served with steamed wholemeal bread and a cup of aromatic coffee or tea.

To prepare jars, place 17.5 oz water into mixing bowl. Place jars and lids upside down in the center of the Varoma and steam 20 min/Varoma/speed 1 . Leave to drain—do not dry or touch the inside surfaces. Alternatively, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, by placing on a clean tea towel in a roasting pan and heating in the oven at 212˚F until required. Consume within 2 weeks.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, cook jam a further 2 min/230°F/speed 3 , then test again.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, cook jam for a further 2 min/230°F/speed 3 , then test again.

This chutney can be stored in refrigerator for up to 2-3 months.

Prune jam is delicious served on a slice of sourdough bread.