T&L Mini Preserving Guide

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.