Anna Matilda’s leftover fruit jam recipe will turn soft summer fruits into a delicious preserve. Last modified on Thu 5 Jan nectarine salad 06.

Maybe it’s berries or passionfruit that weren’t used on the pavlova, or excess flesh not used in the mango float. More than likely, there’s some sliced lemon that never realised its dream of becoming a garnish. Whatever it is, there’s not really enough of any one thing to do much with, so chances are these odds and sods will either sit on the bench or in containers in the fridge until they’re definitely no good to anyone. This recipe allows you to turn bits and bobs of fruit into a delicious preserve that has the potential to last for years in the pantry.

It works best with soft summer fruits like cherry, strawberry, blueberry, raspberry, mango, passionfruit, peach, apricot, nectarine and plum. Anna Matilda’s leftover fruit jam recipe works well with summer berries and stone fruits. Seal it in a very clean jar. TV shows, and definitely no internet.

I’ve given an example of weights, but you can absolutely tailor this recipe to whatever you have. Macerating the fruit allows you to boil it to a set more quickly. Wash the fruit in warm water, then trim off any manky bits. Chop larger fruit into similar-sized chunks and remove any pips from stone fruit.

Combine with sugar in large pot. Stir until well combined, cover and leave to macerate for a few hours. Macerating is the process of drawing the juices of fruit out using sugar, which turns the sugar into liquid. Once the sugar has liquefied, put the pot on the stove and bring it to a rolling boil.