T&L Mini Preserving Guide

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.