T&L Mini Guide FINAL

BLUEBERRY, ELDERFLOWER AND GIN JAM

Method 1, Place the fruit into a Kilner ® Jam Pan with half of the rosemary and 2.5 litres of water. 2, Bring to the boil and simmer gently for 1¼ hours until the fruit is soft. 3, Pour into a Kilner ® Muslin Cloth and strain into a bowl for about 3-4 hours, then discard the pulp. 4, Measure the liquid and return to the Kilner ® Jam Pan, adding 450g Tate & Lyle ® Preserving Sugar for every 600ml of liquid. 5, Heat gently, stirring until the sugar has dissolved then bring to the boil and simmer rapidly for 10-20 minutes until setting point is reached. 6, Remove from the heat, skim off any surface residue then gently stir in the remaining finely chopped rosemary. 7, Cool slightly and transfer to warm sterile Kilner ® Jars, leaving about 1cm space between the lid and seal. Finally, process your jars. Keeps for 12 months in a cool, dry cupboard. Once opened, refrigerate and consume within one month. .

Ingredients 1kg blueberries 1kg Tate & Lyle ® Jam Sugar 35cl gin 2 tbsp of elderflower syrup

Method 1, Rinse the blueberries and then add to your Kilner ® Jam Pan, warming over a medium heat to release the juices until the blueberries are covered. 2, Remove from the heat and cool to room temperature. 3, Once cooled, pour the blueberries and juices into your Kilner ® Jar. Add 35cl of gin and seal, shaking before leaving to soak*. 4, Soak the blueberries for a minimum of one day, then drain the excess gin and add the blueberries back into the Kilner ® Jam Pan, adding the elderflower syrup. Reheat gradually until simmering. 5, Add the Tate & Lyle ® Jam Sugar and stir until dissolved. Turn up the heat and boil for 10 minutes until setting point is reached. 6, Remove from the heat and discard any scum from the surface. Leave to cool. 7, Once cooled, stir gently then spoon into warm, sterile Kilner ® Jars, leaving about 1cm space between the lid and seal. Finally, process your jars. Store in a cool dark place for up to 12 months. Once opened, refrigerate and consume within one month.

The good old ‘G&T’ (Gin & Tonic) has been around since the early 19th century, and has been a staple British tipple since it was first introduced by the British East India Company. Beautiful served with Viennese biscuits or added to your Kilner ® Cocktail Shaker for a sweet kick to your mojito.

ORANGE AND ROSEMARY JELLY Ingredients 1.8kg oranges, halved & sliced into semi-circles 450g lemons, halved & sliced into semi-circles

*We recommend leaving your blueberries to soak in a cool, dark place for 2-3 weeks, shaking your jar once a day to make sure the berries absorb as much gin as possible!

2 tbsp chopped fresh rosemary Tate & Lyle ® Preserving Sugar