Store in a cool, dark place for up to a year. Follow the above homemade jelly recipe to turn your foraged juice into home-canned jelly with a water bath canner. First, forage for flowers and fruit ...

The easiest way to peel ginger is with the rounded end of a teaspoon. Rhubarb and rose jam: omit the ginger; once the jam has reached setting point, stir in 1–2 tablespoons rosewater ...

This golden-green courgette and ginger jam is a brilliant way to use up an abundance of seasonal courgettes. It is quick and easy to make and surprisingly delicious, a bit like a gingery marmalade.

Remove the bag of ginger and then pour the jam into hot clean jars, cover and store in a dry airy cupboard. Chopped crystallised ginger or preserved stem ginger can be added at the end.