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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.
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.
.
BRITISH SUMMER
BERRY JAM
RHUBARB AND VANILLA JAM
Ingredients
1kg Tate & Lyle
®
Jam Sugar
400g raspberries
600g small ripe strawberries,
washed, then hulled