So far I have not made jam in the UK but I have recently bought a book on jam and preserve making and would like to get started but was very suprised to find out that it is maybe impossible to find Jelly Sugar 2:1, so that I can use half the amount of sugar to the amount of fruit. I made jams and preserves in France like that for many years and could never understand why British books still insisted on the same amount of sugar to fruit of even more. Now I know, the marvelous Jelly Sugar doesn't seem to be sold here or is it? The jams were a lot tastier and lasted for ages once open if kept in the fridge. Can anyone help? If I buy it online they charge me a lot of money in postage costs! I won't even consider making jam the old way and by the way, one only boils the jam for 4 minutes, therefore the colour and the flavour were incredible!
You are here
Have you seen...
When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.