Tate + Lyle (Preserving Sugar 2 x 1Kg)

THE RIGHT SUGAR IS WHAT MAKES JAM SET: Preserving is chemistry with fruit, and sugar does most of the work. It draws moisture out of the fruit, holds the colour and flavour through the boil and preserves the finished jar. Where the fruit is low in natural pectin, added pectin gives a dependable set without long boiling; where it is high in pectin, large slow dissolving crystals and less froth give a clearer preserve. This range covers both, so read bullet three for the exact format in this pack. FOR JAM MAKERS, ALLOTMENTS AND FRUIT GLUTS: Strawberry and raspberry jam, plum and damson, blackcurrant jelly, Seville orange marmalade, chutney and curd all start here. Useful whether you make two jars a year from a pick your own trip or forty from a garden glut, and reliable enough for cake makers and small producers who need every batch to behave the same. Test for a set on a cold plate, jar while hot, then label and date. Straightforward preserving with a predictable result. TWO 1KG BAGS OF LARGE CRYSTAL PRESERVING SUGAR: The crystals here are deliberately big, so they dissolve slowly and evenly, produce less froth and give a brighter, clearer preserve. There is no added pectin in this one, which is why it suits fruit that already sets well: Seville oranges for marmalade, blackcurrants, gooseberries, damsons and cooking apples. Mix equal parts sugar and fruit, bring to the boil, then simmer until dissolved. Two kilos, and a preserve you can see through. WORKS WITH FRUIT, LEMON JUICE AND SPICE: Pair it with strawberries and lemon juice for a classic jam, with Seville oranges for a bitter marmalade, with plums, damsons and blackberries for autumn preserves, or with rhubarb and ginger for something sharper. A knob of butter takes down the froth, a splash of lemon juice helps the set, and warm sterilised jars finish the job. On the savoury side it goes into chilli jam, red onion marmalade and fruit chutney. Fruit, sugar, jars, done. CANE SUGAR EXPERTISE FROM A ROYAL WARRANT HOLDER: Tate & Lyle Sugars first produced cane sugar at its London refinery in 1878 and has been refining there ever since, famous early on as the pioneer of the sugar cube. Sugar made from the natural juice of the cane plant, sweetening preserves and lifting the flavour of the fruit rather than masking it. Over 140 years of refining experience, with safety, quality and environmental care managed across the supply chain. Preserving, well supported.