Photograph by Philippa Langley
Making jams and preserves is one of the best ways of making your fruit last as long as possible – it was traditionally a way of eating fresh produce during the ‘hungry’ winter months. "I’m a big fan of adding herbs and spices to jams," says Kylee Newton of Broadway Market stall Newton & Pott and author of The Modern Preserver. "By combining different flavours, you’re creating something more versatile that can be used in unexpected ways, like in a bakewell tart or folding through ice cream." You can also make this recipe with lemon basil or lemon verbena instead of the thyme.