Jam has to be, for me, the perfect addition to a cake or brownie or any sort of baked treat. It adds a sweetness or a sourness which can lift the cake, and make it go from a good cake to an amazing cake.

I’m sharing my recipes for the three jams I think you’ll love the most, with a few ideas of how I think you can use them best!

First off is a classic, Strawberry jam

I love a good strawberry jam! Made with super sweet English strawberries, a hint of fresh vanilla bean and a splash of fresh lemon juice. The best time for making this jam is when the strawberries are at their best, between May and September.

In a deep saucepan place 250g fresh English strawberries, de-stemmed and cut into quarters, with 100g jam sugar, the seeds from 1/2 a vanilla pod, and the juice of 1 lemon. Cook over a high heat until it begins to bubble and all the sugar has melted, then turn it to a medium heat and let bubble for 4 minutes. Now remove from the heat and leave to cool completely. Perfect!

My favourite ways to use strawberry jam are, of course, in a doughnut covered in sugar or it’s perfect in our Strawberry Cheesecake Brownies, rippled throughout the brownie batter.

Next up, Pineapple & Lime Jam

This one is slightly different, but amazing! Now it’s summer it makes the great addition to any dessert! Made with fresh pineapple and a hint of zesty lime.

In a deep pan add 250g fresh pineapple chunks, 100g jam sugar and the juice and zest of 1 lime. Cook over a high heat until it begins to bubble and all the sugar has melted, then turn it to a medium heat and let bubble for 4 minutes. Now remove from the heat and leave to cool completely. Perfect!

My favourite way to eat this is on top of some slightly melted vanilla ice cream, it is perfect! Or we love it rippled throughout our Pina Colada Mallows, which are launching very soon on our shop!

We’ve saved the best until last, Blueberry Jam

Blueberries are one of my favourite berries, and I think they need more love! This blueberry jam is perfect made with fresh blueberries and the lemon juice gives a lush sour hit to take away some of the sweetness.

In a deep pan put 250g fresh blueberries, 100g jam sugar and the juice and zest of 1 lemon. Cook over a high heat until it begins to bubble and all the sugar has melted, then turn it to a medium heat and let bubble for 4 minutes. Now remove from the heat and leave to cool completely. Perfect!

My absolute favourite way to use this is in a simple vanilla sponge cake. Sandwich it with vanilla buttercream, add your jam in the centre and top with more vanilla buttercream and fresh blueberries. It’s perfection!