Preserving fruit sugar

It’s summer and as the weather gets warmer, it’s the perfect time to spend Sunday morning having breakfast on the patio – the wonderful aroma of croissants with homemade marmalade and jam is a must. If only there wasn’t the hassle of boiling the fruit…

With our preserving fruit sugar, preserving fruity marmalades, jams and jellies is child’s play. With their fruit sugar base, the sweet, fruity spreads boast up to 40% fewer calories. A lovely jammy treat for the calorie-conscious, particularly those with diabetes.The preserving sugar is enough for 1500 g fruit or 1250 ml fruit juice.

Encores

What else you’ll need

• 1500 g fruit or 1250 ml fruit juice

Preparation

1. Clean and dice the fruit first of all. Weigh the required amount or measure the fruit juice.
2. Put the fruit or fruit juice in a large cooking pot. Stir the contents of the pack into the fruit mixture or juice. Bring to the boil on a medium heat, stirring constantly, and leave to boil rapidly for at least 3 minutes.
3. If necessary, skim off the contents and pour to the brim of the prepared jars. Seal the jars with a screw cap and turn upside down immediately. Leave upside down for around 5 minutes.