With summer in full swing, the garden is laden with fruit and veg and we are doing our best to use everything we harvest.

Over the past few weeks we have seen the soft fruit arrive in abundance; redcurrants, rhubarb and a glut of gooseberries. However, nothing gets wasted here at The Old Cider House and last year we experimented with a new gooseberry and orange jam recipe. This is a cross between a marmalade and a jam and we thought we’d share that recipe with you.

It’s a very easy jam to make; the same volume of fruit to jam sugar and a large orange (zest and juice) for each 500 grams of fruit. Bring to the boil and then after 20 minutes or so the jam is ready for bottling.

So guests at the moment are experiencing this new hybrid and appear to be enjoying it.