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Prep

20 min

Bake

15-20 mins

Serves

8 x 200ml jars

Difficulty

Easy

About

This lovely Summer berry jam tastes fantastic on fresh scones – or use it to fill a Victoria Sandwich along with some whipped fresh cream or butter cream. Or simply enjoy it on hot toast or crumpets.

made using

Jam Sugar

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Instructions
Ingredients
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Watch video instructions or scroll for step-by-step

How to make this jam recipe

Step 1

Put the strawberries, raspberries and blueberries in a large saucepan with the Tate & Lyle Jam Sugar and lemon juice. Leave to soak for approximately 15-20 minutes, stirring occasionally with a wooden spoon and gently squashing the fruits. This will help the sugar to dissolve and draw the juices out. Put a couple of small plates in the freezer ready for testing the setting of the jam.

Step 2

Place the saucepan over a low heat and warm gently until all the sugar has dissolved. Meanwhile, sterilise 8 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.

Step 3

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°C. 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.

Step 4

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).

Step 5

Leave the jam to cool for about 10 minutes in the saucepan before skimming off any scum that rises to the surface and then stir well before pouring the jam into the warm sterilized jars.

Step 6

Seal with the lids and label. Store in a cool dark place.

TOP TIP

If you wash your fruit before adding to the pan, ensure it is dry, as wet fruit will affect the cooking and setting times.

Ingredients – 5 items

Serving

1

Lemon-juice

Lemon juice

100 ml

Jam Sugar

1 kg
Strawberries

Strawberries

Small and ripe

500 g
Raspberries

Raspberries

300 g

Blueberries

200 g

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
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There's a reason Tate & Lyle is Trusted By The Best. 

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1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

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No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.

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