As the summer days draw to a close many of our kitchens are brimming with allotment and garden bounty, even those who only enjoy a window box can still make the most of the plenty found in our hedgerows. So with many more of us "growing our own" we thought we'd include some healthy, low sugar recipes to make the most of your fabulous home grown produce. Of course the traditional methods for extending the life of fruits and vegetables typically look to natural preservatives such as sugar and salt.  But you can still preserve your garden produce using minimal amounts of these ingredients whilst optimising other natural resources and preservation methods. Read on for our pick of the crop:

Low Sugar Blueberry Jam - it has been a fantastic year for blueberries and if you enjoy one or two of these pretty little bushes then set some berries aside to make our "Blueberry Jam". Place 450g of blueberries in a large pan with 100ml of water and simmer gently for 5 minutes. Add 300g of fructose and stir until dissolved. Bring to a rapid boil, stirring occasionally to prevent burning. After 15 minutes test to see if the jam has reached its setting point - do this by testing half a teaspoon of jam on a cold saucer. Cool it quickly and push it with a fingernail if it wrinkles while still warm it should be ready. Remove the pan from the heat and decant carefully into sterilised jam jars. Once cool, label and place in a cool dark place, refrigerate after opening. Frozen berries also work well in this recipe.

Freezer jam - storing your "jam" in the freezer means you can minimise the amount of sugar you need, adding it more for flavour rather than as a preservative. Mix 500g raspberries with 200-250g fructose and stir for about 5 minutes until well combined and the fructose has dissolved. Cover and leave to stand for about an hour, then pour into freezer proof jars, leaving a gap at the top of the jar to allow for expansion. Freeze until required, then remove and allow to defrost, refrigerate once open. This recipe works just as successfully with other fruits and berries.

Taste of Summer Jam - what better way to cheer up those dark winter evenings then a high tea with this fabulous jam. This recipe combines 500g strawberries (cut into halves), with 250g raspberries and 250g blueberries in a pan to which you add 400g of fructose. Bring slowly to the boil and cook on a low heat for 10 minutes. Separately mix 1 tsp of gelling agent with 100g of fructose and stir into the fruit. Cook for a further 2 minutes. Remove from the heat and decant carefully into sterilised jam jars. Cover immediately. When cool label the jars and store in a cool dark place, refrigerate after opening.

Accompany your jam with some delicious Cherry Scones; these low sugar ones are just right and taste delicious either hot or cold. Sieve 225g of self raising flour into a bowl and rub in 50g of butter until it resembles bread crumbs. Stir in 25g fructose and 100g of Urban Fresh black cherries, combine well. Beat 1 egg and add with just enough milk to make a soft dough. Turn out on a floured surface and knead until smooth, then roll out to about 1 inch thick and cut out the scones with a fluted cutter or an upturned glass. Place on a greased baking sheet and brush with a little more beaten egg or milk. Bake at 200C for 10-15minutes until well risen and firm to the touch.