but generally the fruit-to-sugar ratio for traditional jams is 1:1 (ie. 450g/1lb sugar to 450g/1lb fruit). Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam ...

Weigh 450g of cornflakes and steep in the milk for ... bring the milk to the boil with the sugar and add the gelatine. Pass and set in the moulds for 1 hour. For the granola clusters, toss all ...

Bring all ingredients to room temperature. Preheat the oven to 175°C. Grind the Graham crackers and sugar in a food processor until they resemble fine breadcrumbs. Add the butter until well combined.