Prep
10 minsBake
20-25 minsServes
4x 380g jarsDifficulty
Medium About
A traditional jam with a twist; it's like happiness in a jar!
Watch video instructions or scroll for step-by-step
To start the recipe, it is best to have all ingredients for both jams prepped and ready, so that once the first jam is made you can immediately start the second, so weigh everything, except for the amaretto, for each jam in separate large pans and set aside about 30 minutes to whip up this recipe.
Once youβre ready it is time for a basic but incredibly important step, sterilising the jars. Wash the jars and lids with hot soapy water then place onto a roasting tray and place into an oven heated to 180C for about 15 mins. This means the jams you are lovingly making will last 6 months without needing to refrigerate the unopened jars. Just before you start making the jam pop a couple plates into the freezer.
Start with the apricot jam (it sets firmer so the jams wont blend), place the pan with all of the ingredients onto the hob, set over medium/low heat and cook, stirring until the sugar has dissolved. Increase the heat to medium/high and bring the jam to a rolling boil and cook for about 10 minutes.
To test if the jam is fully cooked there are a few simple ways you can check. The first is the flake test. Lift the wooden spoon above the pan and allow the jam to drip back into the pan, if some drips, cling to the spoon rather than running off back into the pan you're good. Pop the plate aside for a minute or so before pushing the jam with your finger, if it wrinkles it will set, if it is still liquid cook it for a little longer.
Once the jam has finished cooking turn off the heat and leave for a minute or so to let it settle then stir in the amaretto. If there is any foam on top carefully skim that off and discard (there is nothing wrong with the foam, you could happily stir it back into the jam if you are feeling lazy, but technically the foam is full of air and can make the jam spoil a little quicker. Remove the jars from the oven and carefully divide the jam between the jars, loosely placing the lids on top but not sealing. I like to transfer the jam to a jug to ease this process.
The second jam is strawberry and the reason this needs to be on top is that strawberries are a low pectin fruit so it doesn't set as firmly as other fruits. Because we are using Jam Sugar we don't have to worry about this but it will set less than the apricot. Repeat the cooking process with the strawberries in the same way as the apricot jam. Once it is cooked, carefully pour it on top of the apricot jam and seal immediately.
TOP TIP
Kept in a cool dark place jam will keep for at least six months but once opened needs to be kept in the fridge and consumed within a couple weeks.
Ingredients β 4 items
1
Strawberry jam
Strawberries
Quartered
Jam Sugar
Lemon
Vanilla bean paste
Apricot jam
Apricots
Diced
Jam Sugar
Lemon
Amaretto
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Two of our favourite fruity flavours in one delicious scone triangle!
Here`s how to make them:
Ingredients
For the scones
3 tbsp Tate & Lyle Granulated Sugar
Zest of one lemon
175g self raising flour
ΒΌ tsp salt
Β½ tsp baking powder
45g unsalted butter
80ml milk
1Β½ tsp lemon juice (squeeze fresh from the zested lemon)
100g blueberries
A little milk, for brushing the scones
For the glaze (optional)
80g Tate & Lyle Icing Sugar
2-3 tsp lemon juice
Method
Preheat the oven to 200C/390F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, rub the Tate & Lyle Granulated Sugar and lemon zest together.
Add in the flour, salt and baking powder, stirring everything together.
Tip in the butter and rub in until the mixture resembles breadcrumbs.
Separately in a jug, mix together the milk and lemon juice. Pour into the flour mixture and roughly bring together. Add in the blueberries and mix through evenly, bringing the dough together.
Lightly flour your worktop then tip the dough out, squeezing together to form a disc about 1β thick. Cut into eight wedges, then transfer to the prepared baking sheet.
Lightly brush the tops of each scone with a little milk, then bake in the preheated oven for 18-20 minutes until the scones are baked and golden on top.
For the glaze, mix together the Tate & Lyle Icing Sugar and as much lemon juice as required to achieve the consistency you like. Drizzle over the scones and enjoy!
Yet another dessert mash-up... and this time it`s Battenburg Blondies!
A delicious marzipan chessboard you can`t help but make a move for, it`s your favourite cake with an irresistible new texture...
Serves: 16
Ingredients:
200g unsalted butter
125g Tate & Lyle Caster Sugar
125g Tate & Lyle Soft Light Brown Sugar
ΒΌ tsp salt
ΒΎ tsp almond extract
2 large eggs
225g plain flour, sifted
75g ground almonds
Pink food colouring
6 mini Battenberg cakes (optional)
Method
Preheat the oven to 180ΒΊC (fan oven). Line an 8β square loose-bottomed tin with parchment paper and set aside.
In a large microwave-safe bowl, add in the butter and both sugars. Heat in 20-second bursts in the microwave until completely melted. Whisk the ingredients together until fully combined. Allow to cool for a couple of minutes.
Stir in the salt and almond extract, then whisk in the eggs one at a time until completely combined. Tip in the flour and ground almonds and mix again until completely combined.
Divide the blondie mixture equally between two bowls. Colour one of them pink using some food colouring, then transfer both into piping bags. Pipe alternating lines of the mixture in the tin, covering the bottom and using about half of the batter to do so. Shake the tin or use a small knife or spatula to help level the batter, then pipe a second layer of blondie mixture on top of the first, topping the pink lines with plain batter and the plain with pink. Again, shake the tin a little to level the top and fill in any gaps. Donβt worry too much, it will also spread during baking in the oven.
Once all the blondie mixture has been piped, place the tin in the preheated oven and bake for 20-25 minutes. The blondie is done when the top is pale golden and a toothpick inserted into the middle comes out clean or with a few damp crumbs. Cool completely before slicing.
Once cooled, slice the blondie into 16 squares. Top with a couple of slices of mini Battenberg cake if you wish, using a little apricot jam to hold it in place.
Enjoy!
We know you can`t keep up with all these smashed together recipes, but this one`s simple and stunning, we promise!
Introducing the Brondie, a gooey comforting brownie mix of milk, dark and white chocolate.
Because when you can`t choose between baking brownies or blondies... we say just have both!
You don`t even need to dip these in your tea... though we`re sure you will anyway!
Infused with Earl Grey and lemon, these fragrant and floral biscuits are something a little different if you can bear to part with the chocolate digestives...
Recipe below:
Prep Time β 30 mins (4 hours to chill)
Yield β 12 β 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade β Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea Leaves
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade β 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 shouldnβt 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 β about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180Β°C/ 160Β°C fan/ gas mark 4/ 350Β°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.
Chocolate like you`ve never seen it before...
Fastly becoming our favourite chocolatiers, @hillstreetuk is run by brothers Greg and Chris, who`ve combined their skills of chocolate making and design to craft a business built on stunning flavour and mind-boggling visuals.
With locations in Cambridge and Saffron Walden, they`re bringing decadence back to chocolate, so we`re thrilled it`s Tate & Lyle Sugar that goes into every one of their creations! π
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Cheesecake on a stick!? We`ll have 6 please...
Like frozen yoghurt but creamier, smoother and cakier, this summer recipe is our most delicious dessert idea yet!
Find the link in bio.
#cheesecake #icepops #summertreats #icecream #berrycheesecake
A little behind the scenes at The Wren Bakery... one of the Leeds community`s most special spots!
We`ve missed making sponge cakes and we know you have too.
So let`s make this summer`s cake quota as light and fluffy as possible!
Here`s a selection of our favourite fillings for a soft and sugary sponge... (Recipe link in bio.)
We`re honoured to be even just a small part of the project Clare!
Found near Leeds city centre, @the.wren.bakery helps train women with disadvantages to employment to become confident baristas and bakers.
So we`re proud to be helping them become the absolute best they can be!
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