Prep
10 minsBake
1hrServes
5 to 10Difficulty
Easy About
The rosewater in this simple recipe gives an added floral note to this summer jam.
Put the raspberries into a large saucepan and simmer in their own juice for 5 minutes, stirring gently from time to time until soft. Put a couple of small plates in the freezer ready for testing the setting of the jam.
Add in the Tate & Lyle Jam Sugar and continue to stir until the sugar has dissolved completely.
Meanwhile, sterilize 7 x 200ml jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.
Increase the heat steadily to a rolling boil. After 10 minutes you can test to see if the setting point is ready. If you are using a Jam Thermometer then you can test it once the temperature reaches 105 degrees. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
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 refrigerated plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).
Take the pan off the heat, leave to cool for 10 minutes and remove any scum with a slotted spoon. Finally, stir in the rosewater and then pour the jam into the warm sterilized jars. Seal with the lids and label. Store in a cool, dark place.
TOP TIP
TIP: Always leave the jam to cool in the pan for 10 min before decanting in to jars, this is to prevent the fruit rising to the surface when poured into the jars. Frozen raspberries can also be used to make this jam, just tip them into the pan and allow a little longer for them to defrost and the juices run.
Ingredients – 3 items
1
Jam Sugar
Raspberries
Rosewater
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Up close and personal with a custard slice...
We could just fancy being tucked in under that crispy puff pastry sheet!
When`s the last time you had one of these?
Recipe coming next week...
We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
A picture-perfect cake tower, this delicate and airy sponge is bursting with summer`s juiciest berries and scattered with crystallized rose petals...
In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
Wow @georgiahearn__ knows what people like... chocolate and pudding!
Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
We know you`re already sweet enough, but a bit of Tate & Lyle Sweetener wouldn`t go amiss on #NationalTeaDay!
300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
You don`t have to be a baking extraordinaire to whip up these sweet, soft Biscoff Swirls, in fact, so long as you can turn an oven, they`re basically a doddle.
Though you don`t have to tell your friends and family that... recipe in bio!
🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
Blondies have more fun they say! And we can tell @danamatenko had fun making these...
An easy recipe, and a great way to use up all of those Mini Eggs (who are we kidding, we`ll just have to buy some more!)
A little drop of sweetness doesn`t always mean sugar. And that`s us saying that!
If you`re looking to avoid extra unwanted calories, Tate & Lyle Sweetener gives teas and coffees extra sweetness. Just swap your teaspoon for a tablet!
Our Products
View all products
