Traditional jam-making relies on pectin with the addition of sugar to help it set. With this recipe the chia seeds will absorb the fruit juices and thicken the fruit to a jam-like consistency. It will be slightly looser in consistency than jam cooked with sugar but is still perfect for spreading on toast or enjoying with yoghurt.

This recipe was contributed to Recipe Community by sophiabrown.

Clean jam jar and lid thoroughly in hot soapy water, then dry in a low oven (100°C) or run it through the dishwasher. Pour chutney into jar while jar is still warm.

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

Fresh ginger can be replaced with 2 tsp ground ginger.

The apple peel, seeds and cores provide flavor and pectin, which helps thicken the sauce. Wash fruit before using.

Perfect for summer treats, salted caramel ice cream can be served in many ways. Enjoy scoops in a cone, softly swirled into a sundae or sandwiched between cookies for an ice cream sandwich.

To ensure success with this recipe the butter must be added as much as possible in one piece. Cut one chunk (approx. 1 in. x 1 in. x 1 in.) and add a bit more if necessary, to achieve 1 oz.

To succeed with this recipe, the 30 g butter needs to be added as much as possible in one piece. Cut one chunk of approx. 60 mm x 40 mm x 10 mm and add some more if necessary.

Caramel sauce is made by mixing caramelised sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purees, liquors or vanilla are often added. Caramel sauce is used in a variety of desserts, though most notably as a topping for ice cream. Butterscotch sauce is made with dark brown sugar, butter and often a splash of whiskey.

Wash all surfaces and containers that will be used with hot sudsy water and rinse well with very hot water before use. To ensure preservation, clean jars and lids thoroughly in hot soapy water. Rinse by pouring boiling water over them. Prepare for filling by placing clean jars and lids in a baking pan and heat in oven at 212°F until required. Fill jars while jars are still warm.

To ensure success with this recipe the butter must be added as much as possible in one piece. Cut one chunk (approx. 2.5 cm) and add a bit more if necessary, to achieve 30 g.

Caramel sauce is made by mixing caramelized sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purées, liquors or vanilla are often added. Caramel sauce is used in a variety of desserts, though most notably as a topping for ice cream.