Strawberry and Prosecco Jam - Tate and Lyle Recipe

Making jam isn't really a difficult thing, it can't be because if I can make jam anyone can!  Of course using top quality fruit is pretty much vital for good results and the type of sugar you use is going to make all the difference to your jam.  Tate & Lyle Jam Sugar is definitely the hero ingredient for making jam happen since it has the perfect balance of sugar and pectin.

I was recently sent a jam making kit from Tate & Lyle which included Jam Sugar and four lovely jam recipes including this one and since we both LOVE strawberries I set about making Strawberry and Prosecco Jam.

Jam making

Fruits with a high pectin level work best such as blackcurrants and redcurrants, cooking apples and damsons - Oooh and by the way, I think damsons make the most amazing tasting jam (just saying).


Fruits with medium pectin levels include raspberries, tayberries and apricots.  The lowest pectin levels are found in strawberries, cherries and rhubarb so therefore they are more difficult to set and of course jam isn't jam if it doesn't set.

Prosecco

Apart from the wonderful jam you'll have another good thing about this particular recipe is you only need what amounts to a small glass of Prosecco which leaves the question; what to do with the rest of the bottle?.......silly question; hic!
Print Recipe





Recipe by Tate and Lyle - to make 9 x 200ml jars of jam:
1kg Tate & Lyle Jam Sugar
1kg strawberries, washed, hulled and halved if large
150ml Prosecco

Method:
Put the strawberries into a large saucepan and place over a low heat, simmering in their own juices for 5 minutes, stirring gently from time to time until soft.

Perfect Jam

Add the Prosecco and stir.  Now add the Tate & Lyle Jam Sugar and stir gently until dissolved completely.

Put a couple of small plates in the freezer ready for testing the setting of the jam.

Meanwhile, sterilise 9 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.

Increase the heat steadily to a rolling boil. After 15-20 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

Making Jam

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.

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).

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.

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

Perfect Jam

You can find many more recipes over at the Tate & Lyle Taste and Smile website along with jam making tips; and you can even print labels for your homemade jam.

Send your jam making photos to Twitter @welovebaking using hashtags
#iamajam and #letsgetjamming

Disclosure: I received a jam making kit and was compensated for ingredients and my time recreating this recipe from Tate & Lyle. All thoughts and opinions are my own.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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