1. Combine all ingredients (except for tapioca starch and crystallized ginger) in a medium saucepan (not over heat), stirring thoroughly. Set aside for 5 minutes, allowing the ingredients to mingle and merge, aided by the pineapple.

2. Sprinkle the tapioca starch over the mixture and stir well, until the wet ingredients dissolve it.

3. On medium-high heat, bring the mixture to a boil, stirring frequently. As it heats up, the aromas of orange, molasses and cinnamon will fill the kitchen. Reduce the heat to medium-low and continue stirring until it reaches the desired thickness (usually about 1 to 2 minutes for a medium-thick jam consistency).

4. After removing from heat, stir in ginger. Let cool completely and then store in airtight containers. Can be store in refrigerator for up to 2 weeks. It is also freezable.

Obviously the practice of using pre-made marmalade assists in the 'rapid development' of this jam; if you have more time, work from scratch, balancing the fruits, vegetables, and sugars to create a thick preserve the traditional way. The possibilities are endless; think about what is in season, what is available locally, and what would have been common historically. And haul out Mrs. Beeton if you need further inspiration!

The complex flavour profile of Heritage Jam, at once spicy and sweet, is a great accompaniment to the Pan de Muertos, Bannock, Roman Sweet Cake, or any other heritage recipe!