I made my own Branston Pickle and my own Worcestershire Sauce once. Nowhere near the original versions, but it was fun anyway. Then on another occasion, a chef from California asked me to invent a "new" strawberry jam. I made one with black pepper, another with vanilla and another which was more like a chutney. And yet another time, I had a visit from an international sugar company ... they made an artificial sweetener and wanted to use it in jams and marmalades. I gave it my best shot, but the volume of the sweetener never reached the volume of the sugar, and the results were more like fruit purée than jam.