In a deep saucepan, boil the sugar, water, vanilla, ginger and liquorice until the mixture is starting to become syrupy.

Add the whole apple and nectarines. Simmer until soft, but not broken. Remove and transfer to a sterilised jar with a sealable lid. The jam can be prepared three to four days in advance.

Cook’s tip
The liquorice used above is not the candy, but the plant, available from specialist delis or health shops. It adds a subtle aniseed flavour to the jam. Alternatively, add a tot of Pernod at the end of the cooking process.

TASTE’s take:

For a new take on jam, cook it fresh and serve it immediately. Fortunately, this recipe takes no more than 10 minutes to prepare a small quantity, so you can prepare only as much as you need. It's a good way to use up overripe fruit.