Tate & Lyle Fairtrade Preserving Sugar

Fairtrade Pure Cane Preserving Sugar
Our preserving sugar is made from the juice of the sugarcane plant and nothing else.

Tate & Lyle® Preserving Sugar is a large crystal pure cane sugar.

Ideal for fruits that are naturally high in pectin like citrus fruits such as Seville oranges, as well as redcurrants, blackcurrants, and plums.

Suitable for vegetarians and vegans

By buying this sustainably sourced sugar you are supporting small-scale sugarcane farmers.

Fairtrade sugar may be mixed with non-certified sugar on a mass balance basis, total 100%.
Visit info.fairtrade.net/sourcing

United Kingdom

Store in a cool dry place.

Perfect for your homemade preserves marmalades, and ams. The crystals dissolve slowly, giving the fruits time to cook, reducing stirring, and preventing burning at the bottom of the pan.

Box

Whole Packaging - Recycle

Full Product Name:
Fairtrade Pure Cane Preserving Sugar

Storage:
Cane sugar will remain in good condition if stored in a cool, dry place.

Cane Sugar

Kosher; Suitable for Vegans; Suitable for Vegetarians

Tate & Lyle

Since 1878
Our passionate team has been producing and packing high quality sugar on the banks of the River Thames.

UK: Tate & Lyle Sugars,
Thames Refinery,
Factory Rd,
London,
E16 2EW,
UK.

EU: Sidul Açúcares,
Unipessoal Lda,
Apartado 1749,
2691-901 Sta Iria De Azóia,
Portugal.

UK

Questions or Comments?
Please contact us via
www.wearetateandlylesugars.com
Or write to
Tate & Lyle Sugars,
Thames Refinery,
Factory Rd,
London,
E16 2EW,
UK.

To make three fruit marmalade
1 grapefruit, large sweet orange and large lemon
1kg Tate & Lyle Fairtrade Preserving sugar
Wash the fruit. Squeeze all the juice, scrape out the membranes and the pith and put in muslin with the pips, gather up and tie with string. Thinly cut the peel from all fruit, put into a large pan with the muslin bag 1.5 litres of water. Bring to the boil and simmer for about 1.5 hours, until the peel is really soft and the contents of the pan are reduced by half. Remove the muslin bag, squeeze well, allowing the juice to run back into the pan. Add the sugar stirring until dissolved. Bring to boil, and boil rapidly for 15-20 minutes. To test for set, place a teaspoon of marmalade onto a cold plate, leave a few seconds, push the marmalade with a finger, if the surface wrinkles, setting point has been reached. Remove from heat and remove any film from the surface with a slotted spoon. Leave the marmalade to stand for 15 minutes then stir to distribute the peel. Put into hot sterilized jars, cover, label and date.

By Appointment to Her Majesty the Queen Sugar Refiners Tate & Lyle Sugars London