Raspberry marmalade
500 g raspberries
150 ml Dansukker Jelly Sugar Multi
2 tbsp Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
2 star anises
1 thyme sprig

Sea buckthorn, ginger and dark muscovado
225 g sea buckthorn
2 tsp grated fresh ginger
2 tbsp Dansukker Dark Muscovado Sugar
2 tsp Dansukker Vanilla Sugar
100 g Dansukker Jam Sugar

Rhubarb, vanilla, timut pepper
500 g rhubarb
100 ml Dansukker Jam Sugar
1 vanilla pod
1 tsp Dansukker Vanilla Sugar
100 ml water
A few corns of ground timut pepper (Sichuan pepper or rose pepper can be used instead)

Strawberry & Cocoa nibs
500 g strawberries
180 g Dansukker 1+3 Jam Sugar
2 tbsp Dansukker Dark Muscovado Sugar
2 tbsp cocoa nibs (50 g chopped dark chocolate can used instead)

Spiced plums
500 g plums, stoned
200 ml Dansukker Jam Sugar
2 cinnamon sticks
1 tsp crushed cardamom
Juice and peel of 1 lemon

Pear & Vanilla
500 g peeled pears, cut into pieces
200 ml Dansukker Jam Sugar
1 vanilla pod
2 tsp Dansukker Vanilla Sugar

Rinse and pick over the berries/fruit.

Combine the berries/fruit (cut up any large berries) and jam sugar/jelly sugar multi in a pan. Add the spices, herbs and other flavourings. Boil for 3-10 minutes, depending on the type of berries/fruit.

Carefully skim off any scum and pour into warm, sterilised jars. Seal. Store in a cool place.