Late summer and autumn for me means making preserves. I mostly use just plain granulated sugar, as many berries have a high pectin content as it is and don't need any extra pectin.
I was recently asked to try a delightful recipe for Strawberry Prosecco Jam, which uses a jam sugar.
This summer preserve is delicious, sweet and refined, perfect with scones and clotted cream.
I used a big punnet of strawberries (750g), and adjusted the quantities of sugar and prosecco accordingly, which was enough for two big Kilner jars.
Strawberry Prosecco Jam (recipe courtesy of Tate & Lyle)
Prep 5 mins
Cooking 15-20 minutes
Makes 5 x 450g jars
1kg Tate & Lyle Jam Sugar
Put the prosecco, jam sugar and strawberries into a large heavy-based saucepan, placed over a low heat, stirring until the sugar is dissolved.
Increase the heat and boil steadily for 10 minutes, taking care to keep an eye on the jam to ensure it doesn't boil too rapidly.
Meanwhile, sterilize 4 x450g jars by washing them in hot soapy water, rinsing well, then placing them in a low oven at 150C/Fan 130c/gas mark 2 for 10 minutes.
Test the jam for setting point. To check, remove the saucepan from the heat, spoon a little jam onto a cold plate and leave for 2 minutes - it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2 minutes. Test as before until setting point is reached (you may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
Pour the hot jam into the warm sterilised jars. leave to cool, then seal and label.
Check out his and other tasty recipes, using Tate & Lyle's products at Taste and Smile (link removed as comes as broken).
Cook's tip: Chill a stack of small plates in the fridge, so that you have a few lined up for checking the setting point.
Disclosure: I received a pack of jam sugar to try and test the recipe.