T&L Mini Preserving Guide

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.