T&L Mini Preserving Guide

PRESERVING MINI GUIDE

THE TATE & LYLE SUGARS STORY

THE KILNER ® STORY

For 175 years the original Kilner ® Jar has captured the attention of the curious cook. First invented by John Kilner and Co in 1842, the Kilner ® Jar’s unique vacuum seal is designed to lock in freshness and preserve your produce. From wartime preserves to cutting- edge Asian inspired kimchi, the Kilner ® Jar has remained at the forefront of food evolution. Now in all shapes and sizes Kilner ® has grown on a huge scale, available in stores around the world, all thanks to you. As the people’s choice for preserving, we are always looking to

give something back to our dedicated followers. That’s why we’ve teamed up with our friends Tate & Lyle ® Sugars, to create a preserving mini guide you can’t be without. Jam packed with recipes, hints, tips and knowledge from the experts, we want you to get stuck in, get your hands dirty and enjoy creating the perfect preserve! Whether you’re a seasoned professional or a complete novice, we’re sure to have something inside to interest you. Join us on our journey from garden to table.

The origins of Tate & Lyle Sugars dates back to London’s East End in 1878, where Henry Tate bought the Thames refinery which began specialising in the production of sugar cubes. A few years later, Abram Lyle bought over an opposing refinery named Plaistow Wharf, specialising in refining sugar and producing the soon to be famous Lyle’s golden syrup. It wasn’t until 1921 that the two merged together to become Tate & Lyle Sugars, a partnership which would last for centuries to come. Now a part of ASR group, Tate & Lyle have become a household name amongst the British food industry,

and now offer a wide range of sugars to cater for a range of your cooking needs, such as Caster Sugar, Granulated Sugar, Demerera Sugar and many more. In this handy preserving guide, Tate & Lyle Sugars partner with much loved brand Kilner ® to show you just how simple and delicious preserving is, with the help of their new 1:1 Jam Sugar and Preserving Sugar. It only seems fitting that two great British brands steeped in heritage, who have served the families of the nation for generations, come together to create this tantilisingly tasty guide.

ESSENTIAL EQUIPMENT

Jam Pan Our stainless steel jam pan ensures even heat distribution for bubbling your perfect preserves, whilst its wide shape will allow for rapid boiling when required. 4-in-1 Spatula and Bubble Remover The Kilner ® silicone spatula is perfect for stirring large volumes of jams, chutneys, or even soups. With a built in safety hook to stop the spatula sliding into the hot jam, measuring notches which indicate filling levels and even a bubble remover to ensure all bubbles are removed from the preserve before processing, we’ve got you covered. There’s no need to make this complicated, right?

Easy Fill Funnel With an easy push top feature, our practical silicone jam funnel fits to the mouth of any sized Kilner ® Preserve or Clip Top Jar. Decant your freshly made jam with ease, and savour every last drop of your precious recipe. You can even wipe your jammy spoon easily on the curved lip of the funnel to keep your worktop as mess free as possible! Thermometer With a clasp to secure the thermometer onto the side of the pan, this is a vital too for monitoring your jam temperatures, especially when it reaches setting point.

Jam Jar Tongs With heat resistant arms, the Kilner ® Jar tongs will allow you to grip and remove hot sterilised jars from boiling water, safely and securely. Preserve Jars And of course, the iconic Kilner ® Jar with a replaceable vacuum seal lid and screw band, available in a variety of shapes and sizes to house your preserves.

Most of the equipment used to make preserves may already be found in your kitchen, but there are a few essentials which you will need for particular preserving processes. The Kilner ® Preserving range will arm you with expert tools fit for a preserving King or Queen! To find out more about our ranges, visit our website www.kilnerjar.co.uk

THE ‘WI’ WINNER STICKY PLUM JAM

Ingredients 1kg Plums 1kg Tate & Lyle jam sugar Method 1, Rinse the plums in cold water. Quarter the plums to remove the stone and place into your Kilner ® Preserving Pan. 2, Fill the pan with water so it covers the fruit and gently simmer on a low heat until the fruit has softened then crush with a potato masher. 3, Add the Tate & Lyle Jam ® Sugar to the fruit and stir until dissolved. 4, Turn up the heat and bring to a rapid boil for 10 minutes or until the mixture reaches its setting point. 5, Cool slightly and transfer to hot sterile Kilner ® jars, leaving about 1cm space between the lid and seal. Keeps for 12 months in a cool, dry cupboard. Once opened, refrigerate and consume within one month.

Did you know that during the Second World War, the WI and its members preserved over 12 million pounds of jam to help feed the nation? That’s some serious jamming! Born out of the ashes in the First World War, The Women’s Institute has become renowned for its member’s incredible jam making skills. We’ve taken inspiration from the original Great British Jam Warriors, and created our own beautifully sweet Plum Jam, delicious served with yogurt and breakfast granola, or spread on thick, buttery toast.

CLASSIC RASPBERRY JAM Ingredients 1kg Raspberries / 1kg Jam Sugar / Juice of 2 limes Method 1, Add all of the raspberries into a Kilner ® Preserving Pan and crush with a potato masher. 2, Add the sugar and lime juice. Stir over a low heat until all of the sugar is dissolved. 3, Increase the heat to high and bring the mixture to a rapid boil. Continue to stir and boil until the mixture reaches 105°C. 4, Cool slightly and transfer to hot sterile Kilner ® jars, leaving about 1cm space between the lid and seal. Keeps for 6 months in a cool, dry cupboard. Once opened, refrigerate and consume within in one month.

INGREDIENTS WE LOVE Make it a sweeter situation

WHEN THINGS GO WRONG

your jars, and make sure a good airtight seal has formed to prevent any unwanted bacteria growing. Always store them in a cool, dark and dry place. SETTING POINTS There are some quick signs which will help you spot when your preserve has nearly reached its setting point. • The fruit mixture will not rise as vigorously in the preserving pan as it has done earlier in the cooking process. • The fruit mixture will make more noise as it boils and you will see large bubbles forming on the surface. Every recipe is different, and some preserves will start to set after only 3-5 minutes where as others may take 15 minutes or longer. It is therefore very important that you start testing for setting early to avoid over cooking your preserve.

Poor Set Problems with setting are the most common issues in the process of preserving. A poor set can occur for a number of reasons: too much or too little sugar, an insufficient amount of pectin, the fruit used was either over ripe or under ripe, or you may have over cooked the mixture. Air Bubbles This could be a result of adding your jam/preserve into your jars when the jars are too hot. If this is the case, the jam and preserve could continue to cook. In order rectify this, use your Kilner ® spatula and run it around the inside of the jar, allowing the bubbles to rise to the top and burst. Mould If mould appears in your preserve whilst being stored, you must discard it immediately. Next time you preserve make sure you take extra care when sterilising

Tate & Lyle ® Preserving Sugar Tate & Lyle’s Preserving Sugar goes perfectly with a variety of fruits to create your favourite jams, chutneys and marmalades. Larger, slower dissolving crystals reduce stirring, prevent burning and produce less froth during boiling. There’s no added pectin, so Tate & Lyle Preserve Sugar is best used with fruits containing high pectin levels. Tate & Lyle Jam Sugar Tate & Lyle Jam Sugar is vital in jams as a natural preserving agent and flavouring. Added pectin helps ensure a perfect set when using low pectin fruits like strawberries or cherries. Quality of Produce You may find it a little unusual that we want to talk about storing fresh produce in a preserving mini guide! But the fresher your produce the better, so it’s important that you use high quality ingredients and store these correctly in order to get the best textures and flavours for your perfect preserve. Of course, some vegetables and fruits keep better than others, we advise carefully selecting your fresh ingredients and keep them in the right environment to prevent them from degrading.

STRAWBERRY & PROSECCO JAM Ingredients 1kg Tate & Lyle Jam Sugar 1kg strawberries, washed, hulled and halved if large 150ml Prosecco Method 1, Put the strawberries into a Kilner ® Preserving Pan and place over a low heat. Simmer for 5 minutes or until soft.

TOMATO CHUTNEY

Ingredients 500g of Cherry Tomatoes (small, ripe and peeled) 500g Tate & Lyle ® Jam Sugar 1 stick of cinnamon Peel of 1 lemon Method 1, Place the tomatoes in a pan of boiling water for around 25-30 seconds then remove with a slotted spoon. Begin peeling the skin off the tomatoes and place in our Kilner ® Preserving Pan. 2, Crush the tomatoes with a potato masher then add the Tate & Lyle ® Jam Sugar, cinnamon stick and lemon peel. 3, Bring to the boil and simmer for 6 minutes use a potato masher to break up the tomatoes. 4, Remove the lemon peel, cinnamon stick and mash further until the tomatoes are thick and gooey. 5, Return to simmer for 6 minutes. Stir well before pouring the chutney into the warm sterilized Kilner ® jars. Seal with the lids and label. Store in a cool dark place.

2, Add the Prosecco and stir.

3, Add the Tate & Lyle Jam Sugar and stir until dissolved.

4, Turn up the heat and bring to a rapid boil for 15-20 minutes or until the mixture reaches its setting point. 5, Cool slightly and transfer to hot sterile Kilner ® jars, leaving about 1cm space between the lid and seal. Keeps for 6 months in a cool, dry cupboard. Once opened, refrigerate and consume within a month.

This tangy tomato chutney recipe is delicious spread on your summer BBQ favourites, or on your autumnal ploughman’s lunch.

BLUEBERRY, ELDERFLOWER AND GIN JAM

Method 1, Place the fruit into a Kilner ® Preserving Pan with half of the rosemary and 2.5L of water. 2, Bring to the boil and simmer gently for 1¼ hours until the fruit is soft. 3, Pour into a Kilner ® Musiln cloth and strain into a bowl for about 3-4 hours, then discard the pulp. Preserving Pan, adding 450g Tate & Lyle Preserving Sugar for every 600ml of liquid. 5, Heat gently, stirring until the Tate & Lyle Preserving 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 hot sterile Kilner ® jars, leaving about 1cm space between the lid and seal. Keeps for 6 months in a cool, dry cupboard. Once opened, refrigerate and consume within in one month.. 4, Measure the liquid and return to the Kilner ®

Ingredients 1kg Blueberries 1kg Jam sugar 35cl gin Juice of 1 lemon 2 tbsp of elderflower syrup

Method 1, Rinse the blueberries and then add to your Kilner ® Preserving 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 ® Preserving Pan, adding the elderflower syrup. Reheat gradually until simmering. 5, Add the Tate & Lyle Jam Sugar and stir over a low heat until dissolved. Add the lemon juice and boil for ten 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 hot, sterilie Kilner ® Jars, leaving about 1cm space between the lid and seal. *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!

The good ole ‘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. We’ve taken our ‘ginspiration’ to the next level, and incorporated its refreshing taste with bursting blueberries and delicious Elderflower cordial, a modern take on a British classic. Beautiful served with Viennese biscuits or added to your 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 2 tbsp chopped fresh rosemary Tate & Lyle Preserving Sugar

RHUBARB AND VANILLA JAM

BRITISH SUMMER BERRY JAM

Ingredients 2kg Rhubarb, washed, trimmed & cut into 2.5cm (1”) lengths 1.8kg Tate & Lyle Jam Sugar

100ml lemon juice 200ml orange juice 2 vanilla pods, split lengthways

Method 1, In a mixing bowl, layer the rhubarb and Tate & Lyle Jam Sugar together, topping with a layer of sugar, then pour over the lemon and orange juice. Cover and leave at room temperature for a minimum of 2 hours (ideally overnight) to draw out the juices. 2, Transfer the rhubarb- sugar mixture to your Kilner ® Preserving Pan and simmer on a low heat for 10 minutes until the sugar dissolves. 3, Add the vanilla pods and bring to a rapid boil for 25-30 minutes until the jam thickens or reaches setting point. 4, Allow the jam to cool and decant into freshly sterilised Kilner ® Jars, leaving about 1cm space between the lid and seal. Tip: Add some zing to your jam by replacing vanilla pods with stemmed ginger, ground cinnamon or grated nutmeg and try a splash of Grand Marnier or Cointreau.

Ingredients 100ml Lemon Juice 1kg Tate & Lyle Jam Sugar 300g Raspberries

500g small ripe strawberries, washed, then hulled

Method 1, Add the berries, Tate & Lyle Jam Sugar and lemon juice to a Kilner ® Preserving Pan. 2, Soak for 15-20 minutes, stirring occasionally with a wooden spoon, gently squashing the fruits and releasing the juices. 4, Increase heat to a rapid boil for 10 minutes until the mixture thickens or reaches setting point. 5, Allow the jam to cool and decant into freshly sterilised Kilner ® Jars, leaving about 1cm space between the lid and seal. 3, Warm gently over a low heat until the sugar has dissolved.