Tate & Lyle Mini Guide

JAMS & PRESERVES MINI GUIDE

THE KILNER ® STORY

THE TATE & LYLE ® SUGARS 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, when Henry Tate established the Thames Refinery, specialising in the production of sugar cubes. A few years later, Abram Lyle established a refinery named Plaistow Wharf only a mile and a half away, 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. Since then, Tate & Lyle ® Sugars has become a household name in the British food industry, and now

offer a wide range of sugars and syrups to cater for a range of your cooking needs, such as Caster Sugar, Granulated Sugar, Demerera Sugar and many more. In this handy jam and 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 tantalisingly tasty guide.

ESSENTIAL EQUIPMENT

1, Jam Pan Our stainless steel Kilner ® Jam Pan ensures even heat distribution for bubbling your perfect preserves, whilst its wide shape will allow for rapid boiling when required. The Jam Pan is suitable for all hob types, including induction. 2, Spatula and Bubble Remover The Kilner ® Silicone Spatula is perfect for stirring large volumes of jams and chutneys. 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.

3, Silicone Jar Funnel With an easy push top feature, our practical silicone jam funnel fits 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! 4, Thermometer & Lid Lifter With a clasp to secure the thermometer onto the side of the pan, and a handy lid lifter, this is a vital tool for any jam maker.

5, Jam Jar Tongs With heat resistant arms, the Kilner ® Jam Jar Tongs will allow you to grip and remove hot sterilised jars from boiling water, safely and securely. 6, Preserve Jars Our iconic Kilner ® Preserve Jars, with their replaceable vacuum seal lids and screw bands, are perfect for your freshly made preserves. Available in a variety of shapes and sizes. 7, Clip Top Jars As an alternative, you can also use our Kilner ® Clip Top Jars with replaceable rubber seal, which come in a range of sizes.

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

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PECTIN CHART

INGREDIENTS WE LOVE Making Life a Little Sweeter

Fruits

Pectin Content Acidity High Medium Low High Medium Low

Tate & Lyle ® Jam Sugar Tate & Lyle ® Preserving Sugar

Blackcurrants Crab apples Cranberries

Tate & Lyle ® Preserving Sugar Tate & Lyle ® Preserving Sugar goes perfectly with a variety of fruits to create your favourite marmalades, chutneys and jams. 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 works as a natural preserving agent and flavouring during jam making. Added pectin helps ensure a perfect set when using low pectin fruits like strawberries or cherries. 1 kg Tate and Lyle ® Jam Sugar + 1 Kg fruit = easy and delicious homemade jam!

Gooseberries Plums (unripe) Quinces Red & white currants Citrus fruits Cooking apples Apricots Cranberries Grapes (unripe) Loganberries Medlars Morello cherries

Plums (ripe) Raspberries Blackberries Blueberries

Wild Blackberries Cherries (dessert) Figs Grapes (ripe) Melons Nectarines Peaches Pears Rhubarb Strawberries

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.

Acid when preserving, aids the process of extracting pectin from fruit. The pectin is essential to your mixture because it helps you reach the required setting point along with stopping the sugar crystallising. You can use this chart to guide you with your recipe ingredients. If you choose a fruit high in pectin you will need Tate and Lyle ® Preserving Sugar. If your fruit is low in pectin the Tate and Lyle ® Jam Sugar will help you to ensure a perfect set.

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 ® Jam 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 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.

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 of 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 yoghurt and breakfast granola, or spread on thick, buttery toast.

CLASSIC RASPBERRY JAM

Ingredients 1kg raspberries / 1kg Tate & Lyle ® Jam Sugar

Method 1, Add all of the raspberries into a Kilner ® Jam Pan and crush with a potato masher. 2, Add the Tate & Lyle ® Jam Sugar and 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 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.

STERILISING YOUR KILNER ® JARS

FILLING AND SEALING YOUR KILNER ® JARS

Essential for the preserving process, sterilising jam jars is required to remove all bacteria, yeasts, fungi and organisms from the jar, so that when preserving, the food remains fresh within the vacuum. 1.Remove the lids or rubber seals from your Kilner ® Jars and put to one side. Check the jars or bottles thoroughly for damage such as cracks, breaks, and chips. If you find that any of your jars or bottles are damaged you must discard them. 2.Next place on a upside down plate in the bottom of your Kilner ® Jam Pan and put the jars on top. 3.Fill your Kilner ® Jam Pan with cool water until jars are covered. Bring to the boil for 10 minutes, turn the heat off and cover the pan to keep the jars warm until you

are ready to fill them. IMPORTANT: Never submerge your jars straight into boiling water.

4, Place vacuum seal lids or rubber seals in a saucepan and fill with 4 inches of water, heat and simmer at 82 degrees for 10 minutes, turn the heat off and cover the pan until you are ready to seal the jars. 5.Carefully remove your sterilised Kilner ® Jars from your Kilner ® Jam Pan, pouring away any water inside the jars. Place the empty Kilner ® Jars onto a clean tea towel on the work surface. Remove the lids and rubber seals from saucepan using a magnetic Kilner ® Lid Lifter and lay them on the tea towel ready to fill.

1, Once your jars are sterilised, using a Kilner ® Silicone Jar Funnel carefully fill your Kilner ® Jars with your chosen recipe. Leave a 1- 2 cm gap from the top of your jar or follow what is recommended in your recipe.

2, Once each Kilner ® Jar is filled, use a Kilner ® Spatula & Bubble Remover to remove any air bubbles by running it around the inside of the Kilner ® Jar between the food and the jar. Finally, wipe the rim and threads of the Kilner ® Jar to remove any food debris.

3, Now your Kilner ® Jars are filled you need to close them whilst the contents are hot. If you are using a Kilner ® Preserve Jar, place the metal disc on the jar rim and secure tightly with the screw band.

4, If using Kilner ® Clip Top Jars place the rubber seal securely onto the jar lid and close the clips.

PROCESSING YOUR KILNER ® JARS

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 start to form large bubbles 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.

Testing the setting point

If you would like your preserved food to last for up to a year then you need to process your jars. This is a simple procedure and removes excess air and bacteria from your jars by creating a pressure seal. Processing is similar to how commercial producers of food remove air from jars.

To test that the jam is of the desired thickness, spread a

teaspoon amount onto a frozen plate and smear with the back of your spoon (or finger if it’s not too hot!). If the jam ripples as you spread it, it’s a sign that your jam is ready! If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with a fresh frozen plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).

Place your sealed jars into a Kilner ® Jam Pan and cover with cool water. Slowly bring to the boil and simmer for 20 minutes. You will be able to see bubbles escaping from the lids of the jars, this is perfectly normal. Using Kilner ® Jar Tongs, carefully remove the jars and place to one side. Leave to cool for 24 hours. Enzymes These are proteins found in all living things, animal or vegetable. They trigger deterioration and are most active at temperatures between 29-50°C but will be destroyed when heated to 60°C and over. Bacteria Can cause food to rot so it is vital to kill off bacteria during the preserving process. It increases rapidly at temperatures between 20-40°C but will be destroyed at temperatures over 100°C. THE FOUR SPOILERS

The next day you need to check a seal has formed. For Kilner ® Preserve Jars the lid should not pop when pressed. For Kilner ® Clip Top Jars the lid should not move upwards when the clips are undone. Store your finished preserves in a cool dry place away from the light in an upright position. Mould Mould spores form as a green/grey cotton wool appearance on fruit and vegetables and thrive at temperatures between 10-38°C. They can be destroyed by heating to temperatures between 60-90°C. Yeast Will grow in food containing over 60% sugar if covered badly, allowing air to get in and can cause spoiling. Can be destroyed at temperatures above 60°C.

WHEN THINGS GO WRONG

Air Bubbles

Poor Set

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 to rectify this, use your Kilner ® Spatula and Bubble Remover and run it around the inside of the jar, allowing the bubbles to rise to the top and burst.

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.

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 ® Jam Pan and place over a low heat. Simmer for 5 minutes or until soft. 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 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. 2, Add the Prosecco and stir. 3, Add the Tate & Lyle ® Jam Sugar and stir until dissolved.

TOMATO CHUTNEY

Ingredients 500g of cherry tomatoes (small, ripe and peeled)

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

500g Tate & Lyle ® Preserving 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 a Kilner ® Jam Pan. 2, Crush the tomatoes with a potato masher then add the Tate & Lyle ® Preserving 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 sterilised 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.

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

RHUBARB AND VANILLA JAM

BRITISH SUMMER BERRY JAM

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

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 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 ® Jam 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. Finally, process your jars. Store in a cool dark place for up to 12 months. Once opened, refrigerate and consume within one month. 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 1kg Tate & Lyle ® Jam Sugar 400g raspberries

600g small ripe strawberries, washed, then hulled

Method 1, Add the berries and sugar to a Kilner ® Jam Pan.

2, Soak for 15-20 minutes, stirring occasionally with a Kilner ® Spatula and Bubble Remover, gently squashing the fruits and releasing the juices. 3, Warm gently over a low heat until the sugar has dissolved. 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. Finally, process your jars. Keeps for 12 months in a cool, dry cupboard. Once opened, refrigerate and consume within one month. .

For more information please visit: www.kilnerjar.co.uk www.tasteandsmile.com

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