Degustabox Advent Calendar International Edition

 

Degustabox Advent Calendar International Edition 2024 contains 24 festive surprise food and drink items. We enjoyed opening the doors of the bright-coloured sturdy box every morning. 

As it is an International edition, we haven't come across many of the food items before. It was a pleasure to discover new brands and products.

We liked the design of the box, which makes it look like a festive suitcase, with Christmas-themed stickers. 

I placed an order back in early September, as soon as I saw them advertised online. I paid £43.99 (with a discount code). They were sold out pretty fast.

Day 1:

Sun Rice Original (£2.49) - is a milk chocolate with puffed rice from Germany. Have a bite, and discover crunchy puffed rice in creamy milk chocolate.

Rainforest Alliance Certified, this is a lovely treat.

Nutritional values: 534kcal and 48g of sugar per 100g.

I haven't had a chance to try it, but my guys loved it, and pronounced it very good.

Day 2:

Mole Cola Classic (£1.50) is an Italian cola born in Turin, named after the city's landmark 550 feet high Mole Antonelliana Building. Every ingredient is selected to give MoleCola its own unique character.

Nutritional information: 138kcal per can and 35g of sugar.

Despite visiting Italy many times in the past, I've never bought it before. It has a great taste. In a way, it's similar to the classic coca cola, however, it has a more pronounced herbal flavour. Pretty good, though contains too much sugar.

Day 3:

Garner's Sweet Pickled Baby Onions (£3.90) will make a lovely addition to a classic Ploughman's lunch. Eat the pickled baby onions with a chunky cheese sandwich, add to a charcuterie board or a cheeseboard with a selection of robust cheeses and a sliced fresh apple.

Baby onions are pickled in a malty vinegar for a well-balanced sweet and sour taste.

Awarded a Great Taste award in 2022.

Nutritional information: 107kcal and 22.1g of sugar per 100g (drained); suitable for vegetarians and vegans.

Day 4:

Finca La Barca Sazonar de Carne (£4.30) is a Spanish meat seasoning with smoked paprika and smoked pepper flakes, and herbs & spices (oregano, nutmeg, etc)

It's a 100% natural product with no artificial colours or preservatives. Gluten free, low in salt and 100% vegetable.

There are four single-dose sachets in the box. The contents of each sachet could be addedd to 500g of meat, such as chicken and pork.

Nutritional values: 348kcal and 5.8g of sugar per 100g (each sachet is 10g).

I used one of the sachets to cook a cauliflower cheese, so you can definitely use this seasoning in meat-free recipes. 

Day 5:

Waterdrop Microdrink Berry (£7.99) will encourage you to drink more water, adding a full-bodied flavour of blackberry and bluebbery, with a touch of sweetness from apple. This product is made in Germany.

Refreshingly fruity drink, it could be added straight to bottles, allowing cubes to dissolve. My younger son has been enjoying this drink, taking the bottles with him to school.

This is tasty hydration, made easy. Contains zero sugar. Vegan.

Nutritional values: 5kcal and 0g sugar per 500ml.

Day 6:

Extrafino Filipinos Turrón Relleno Cremoso & Galleta (£3) is a Spanish nougat chocolate bar with a creamy and crunchy Filipinos biscuit filling, coated with a white nougat chocolate.

Made with 100% sustainably grown cocoa selected through Nestle Cocoa Plan, and Rainforest Alliance certified.

Nutritional values: 111kcal and 8.9g of sugar per 20g portion (one 232g bar is 11 portions).

Beautiful chocolate bar, it was a real treat. I wish we could buy it in the UK too.

Day 7:

La Mère Poulard Sablés Natures - Demi-étui 46,8gr (Gamme collector & Gamme 1888) (£1.50) are delightful melt-in-the-mouth buttery biscuits with a crunchy texture. 

These traditional French biscuits are round and fluted shaped. Find this biscuit in its Collector or 1888 half case as a lovely little treat for someone else or yourself. There are six biscuits in a small box.

Top marks!

Day 8:

Easy Montali Paté di Pomodori Secchi is a sundried tomato puree from Italy. 

This is a tasty puree in a practical tube, which enables you to use the exact amount you need to cook a meal. 

Gluten free, preservatives free. Use for garnish appetisers, sandwiches and hamburger, as well as in pasta dishes and legumes.

Ingredients: rehydrated sundried tomatoes (^0%), sunflower oil, sea salt, wine vinegar, extra virgin olive oil, herbs and spices.

Nuritional values: 220kcal per 3tbsp serving.

Day 9:

Billington's Dark Brown Soft Sugar (£4.50) is a festive baking must. Perhaps not the most exciting product in the calendar at the first glance, but definitely with lots of potential. Just imagine all your Christmas bakes from gingerbread to cookies, from brownies to cakes. And don't forget all the marinades too.

Crafted with care and ethically sourced, this premium sugar adds a rich, treacle-like depth to your recipes. 

This unrefined natural sugar has been very carefully produced to lock in the natural molasses of the sugar cane, thus adding a distinct unique rich flavour and beautiful colour.

I used some of this sugar to make non-alcoholic mulled wine, with lots of warm spices and oranges.

Day 10:

Daisuku instant noodles (£1.05) - these noodles are inspired by the Japanese street food, and the authentic recipes like Teriyaki Chicken, Guydon Beef, Prir Kara Curry.

Easy to prepare and ready in 3 minutes.

Daisuku means I love it in Japanese.

My youner son loves instant noodles, and enjoyed the Teriyaki Chicken flavour.

Nutritional values: 365kcal and 2.8g of salt per 214g (1 portion).

Day 11:

Andrea Milano Aceto Balsamico di Modena Invecchiato (£5.99) - this is a 3-year aged balsamic vinegar of Modena PGI, considered a true gem of Italian craftsmanship.

Obtained from cooked grape must and wine vinegar, it has a rich and complex flavour.

This sweet and sour condiment is a perfect accompaniment to many meals, from bruschetta to salad, from marinade to stew. Great for seasoning meat and vegetables, but also fruit and berries (strawberries with balsamic vinegar dressing are a real treat). 

Day 12:

SGIM Castage snack (£2) is another Italian delicacy. Nutritious, authentic-tasting Prima Colta Snack chestnuts are ready to eat. The only ingredient you will find here is steamed organic Italian chestnuts.

We all enjoyed this snack, just wish it were a bigger pouch. You could also use them as an ingredient in either sweet or savoury dishes.

A good source of potassium, these chestnuts are also high in fibre and low in saturated fat.

VEGANOK and Carbon neutral certified.

Day 13:

SMINT Strawberry XXL tin (£1.50) are sugar free pastilles, made with sweeteners. Three times bigger than regular Smint, Smint XXL Strawberry is a combination of mint and strawberry flavours (and very nice it is).

Coming in a convenient little tin, they are easy to carry around in a bag or pocket for when you need to freshen up your breath.

Available in the major supermarket chains. 

Day 14:

Yogi Tea Bio Split X5 - Chai Curcuma, Chai Maca, Réconfort de la Gorge, Défenses Naturelles, Confort de l'Âme (£3.39) - be ready for winter with this special selection of the Ayurvedic infusions.

You will get one of the choices. We received Chai Curcuma. It's an ayurvedic infusion of curcumin, cinnamon and ginger. It's rich, refreshing and zingy, perfect with a spoonful of honey and a dash of milk.

Day 15:

Tomarichio Mandarino Verde Zero Zucchero - Linea deliziosa & autentica (£2.50) is a delightful, refreshing Sicilian mandarin juice.

It has a strong, zesty taste and a lovely scent. Juicy and aromatic, rich in vitamins A, B, V and several minerals, this drink is a perfect refreshment. Top marks!

Nutritional values: 5kcal and 1.4g of sugar per 100ml.

Day 16:

Neoh Coconut Bar/ or Peanut Bar/ or Crucnh/ or Caramel Nuts (£1.49) are tasty snacking bars, without added sugar.

You will receive one item of four. Ours was the Coconut bar (with cocoa coating and no added sugar), and it was lovely. 

Nutritional information: 129kcal and 1.2g of sugar per 30g bar. Vegetarian.

Day 17:

Flying Goose Sriracha Sauce Original (£2.99) is a well-balanced blend of sun-ripened chillies, garlic and tangy vinegar. It has a smooth, spicy taste with a hint of sweetness.

This sauce will make a great choice for a variety of recipes, both Asian-inspired and Western.

Nutritional values:139kcal and 22g of sugar per 100ml.

Day 18:

Granoro Casareccia N.88 Granoro Dedicato (£1.30) is an Italian pasta from Puglia. 

"Pasta di semola di Grano Duro 100% Puglia, soft-dried and rough-drawn. The aim is to support and strengthen Apulian agriculture, the link between farmers, indusry and sonsumers, based on values such as respect for the environment and the recovery of tradition."

Nutritional information; 355kcal and 3g of sugar per 100g. 

I cooked it with a cheese (leftovers from Christmas cheeseboard) and roast tomato sauce, and it was truly delicious.

Day 19:

Rock Stone Confection Hard Sweets (£2.99) - could be found in both Degustabox advent calendar and Degustabox advent calendar International edition.

Celebrating different cultures and diversity, these candies come in eye catching colours and offer bold flavours  The Caribbean selection comes in sweet flavours of Pineapple/coconut, Caribbean crush and Pink lemonade. 

My sons were very happy with these candies.

Gluten free and vegan friendly. Made in England.

Nutritional information: 374kcal and 75g of sugar per 100g (lots of sugar, but it is a SUGAR confectionery).

Day 20:

Ybarra Vinagre de Manzana Ecologico (£1.85) is a Spanish vinegar made from organic apples. Unfiltered and unpasterised, it has a cloudy appearance (totally natural due to the fermentation process with the "Mother").

Lovely for salads and marinades. Also when I have a sore throat, I enjoy a hot drink with honey and apple vinegar. Always works a treat.

Day 21:

Jelly Belly Toasted Marshmallow (£2.49) taste just like melted marshmallows, grilled over an open fire, with a perfectly golden crust. 

Nutritional information: 360kcal and 67g of sugar per 100g.

My sons are big fans of Jelly Belly beans, and enjoyed this flavour.

Day 22:

Ofistrade Bovril (£3) is a concentrated meat broth. Instant dissolving, it enriches and enhances the flavour of meat-based dishes with just one spoonful.

It can be used in a variety of meals: soups, stews, meat stews, roasts, baked goods, marinades and sauces. Or simply make a nutritious broth.

My younger son thinks it's nice spread thinly on a buttered toast, like Marmite.

Produced in the UK from EU beef stock. 

Day 23:

Loacker Classic Napolitaner (£0.89) are a classic treat. Crispy light wafers with two layers of Napolitaner cream with 100% Italian hazelnuts. Product from Austria.

The hazelnuts for Loacker Classic Napolitaner are grown as part of the Italian hazelnut plantations project, which supports the local farmers and local economy.

I often buy these wafers, as we all love them. They are so light and delicious.

Nutritional information: 517kcal and 25g of sugar per 100g (one small pack is 45g); 100% natural, no GMO.

Day 24;

Mr Brownie Winter Edition (£2.50) are festive brownies made with real Belgian chocolate.

According to my guys, these Spanish brownies are delicious. Fudgy, rich and chocolatey, they are made with the best ingredients of the highest quality, with no artificial colours or flavours, no palm oil or trans fats. 

They looked pretty, with seasonal-style sprinkles on top.

Nutritional values: 118kcal and 12g of sugar per 1 brownie. 

And that's it folks, the calendar is over. 

Note to self: to snap up the International edition advent calender as soon as it apprears online next year. It was really good. Highly recommend! 

Amish Sugar Cookies (#ReadCookEat)

There is a whole sub-genre of spin-offs of Jane Austen's works - sequels, prequels, adaptations of the classic stories as retold by different protagonists. Most of it is mediocre. Some of these books are amusing, and are a decent homage to the genius of Jane Austen.
Sense and Sensibility by Sarah Price is an Amish retelling of Jane Austen's classic. I have found this book in a charity shop, and just had to buy it. I have read a couple of books by Sarah Price in the past, so I was familiar with the Amish romance genre.
If you assume that's a bit of an improbable setting, think of Pride and Prejudice and Zombies which gained lots of fans...

The Dashwoods - Elinor, Marianne and Margaret - become Eleanor, Mary Ann and Maggie Detweiler. Three sisters and their mother are forced out of their family home by their step-brother John and his unbearable wife Fanny. Their distant cousin offers them a chance to move to a run-down cottage on his land.
Eleanor, practical and sensible, falls in love with Fanny's brother, Edwin Fischer. Mary Ann, impulsive and immature, becomes infatuated with handsome Willis who is set to inherit his aunt's farm. She is the opposite of her older sister, as she is not able to hide her emotions.
As in Austen's novel, sisters' lives go through heartache before they manage to find their happy end. The relationships in the book are pretty close to the original, but the setting is very different.
Sarah Price has skillfully transferred Austen's story to blend with the Amish way of life.

I tend to read novels, looking for food descriptions and references, and this book didn't disappoint. I had quite a choice of quotes to pick from the novel, deciding which recipe to recreate.

"Perhaps, Eleanor said, you would like to come inside. Maem prepared some fresh meadow tea and sugar cookies for your arrival". She said the last part directly to Henry, a smile still on her face...

While the rest of the family enjoyed the fried chicken, corn salad, and sliced tomatoes, fresh off the vine, Eleanor had merely picked at her food...

Shortly after Saturday's supper, a simple fare of fresh bread, pasta salad, tomatoes and meatloaf, Mary Ann stood by the open kitchen window, her face turned to the breeze...

She tried to focus on baking chocolate chip cookies and double fudge brownies to donate to the local firehouse for their fund-raiser.

I started looking up Amish sugar cookies recipes, but they all seem to be catering for big families or events. They also seem to differ from author to author: some use butter, some oil, or a mix of oil and butter.
Then I remembered that I have downloaded The Best Amish Baking Recipes book by Jamie Smith a while ago, when it appeared as a freebie on amazon.
I halved the amount of every ingredient, and even then I got over 40 cookies. All the amounts are converted from cups into grams. I had to add more flour, as simply halving the original recipe made for a very runny batter, not suitable for cookies.

Amish Sugar Cookies
Ingredients:
280g caster sugar
2 medium eggs
180ml vegetable oil
250ml buttermilk
2tsp baking soda
1/2tsp salt
2tsp vanilla extract
1/2tsp cinnamon, ground
500g self-raising flour

In a big mixing bowl beat the eggs with caster sugar. Add the oil and buttermilk, baking soda, salt, vanilla and cinnamon and sift in the flour. Mix well.
You will need to bake these cookies in batches. Place the foil over the cookie trays, and place spoonfuls of the cookie dough on the tray, leaving about 4-5cm space between the cookies because they expand quite a bit. Sprinkle brown sugar on top of each cookie and flatten it a bit with a glass.
Bake at 180 for about 12+ minutes until golden in colour. They will still be very soft when you take the trays out. Once cooled a bit, carefully place cookies on the cooling rack, and later in a cookie tin.
These cookies are soft and chewy, and lovely with a cup of tea.
They will keep well for a few days in a closed container.

In this recipe I used two types of Tate & Lyle sugar - caster sugar and brown sugar with stevia (which is made from the natural extract of the stevia plant. 1 tsp provides approximately the same sweetness as 2tsp of sugar). If you are using just the brown sugar in the recipe, halve the amount of sugar for the cookie dough.

Have you read a book recently which inspired you to run to the kitchen and cook to your heart's content?

I hope you are inspired by books to join in the #ReadCookEat challenge.

The idea is to choose a book, either a world classic or modern fiction, or even memoirs and pick up a dish mentioned or described in that book and then recreate it in a recipe. Please say a few lines about your chosen book, and maybe even do a quote from the book.

If you decide to take part, please add the badge to your post and link up back to me, and either use a link-up tool or add the url of your post as a comment. Alternatively, email me with the link to your post (my email is sasha1703 at yahoo dot com).

I promise to Pin all blogs posts taking part in this challenge, as well as RT and Google+

Roast beef with brown sugar, rum & mustard glaze

The Russian Orthodox Church celebrates Christmas on 7 January, following the old Julian calendar for religious events and holidays. While many celebrate Christmas on 25 December together with most of the western world, Russians are happy to use any excuse for a holiday with a feast.

A proper Russian Christmas eve is a day of fasting, when you would eat very simple fare like a dried mushroom soup or sochivo (a dish of wheat soaked with dried fruit and honey). The next day you eat to burst. The meal traditionally consists of 12 dishes to represent 12 disciples of Jesus.
As it happened, I didn't serve 12 dishes, but we had plenty of food and drink.

Last Saturday we invited friends over for dinner. I often tend to cook a roast chicken as a main meal, but this time fancied a different roast. The starter was a simple Russian dish of mushrooms baked in ramekins with lots of cream.
I cooked the beef with a glaze of brown sugar, rum and mustard, and it was a lovely combination of flavours.

Roast beef with brown sugar, rum & mustard glaze
Ingredients:
1kg beef roasting joint
2tbsp mustard powder
1 and a half tbsp brown sugar
3tbsp rum
1tbsp olive oil + more for the veg at the bottom of the tray
1 and a half tsp sea salt with thyme
1 fennel bulb
1 medium carrot
+ more mustard to serve with (not powder)

Make a paste from mustard powder, brown sugar, rum, salt and olive oil, and rub it all over the beef joint. Let it marinade for at least 3 hours, or leave overnight, wrapped in cling film.
Take the beef out of the fridge at least half an hour before cooking. Preheat the oven to 200C.
Slice the fennel bulb and carrot into big chunks and put them into a deep roasting tray. Drizzle with a bit of olive oil.
Place the beef joint over the vegetables. Put the tray in the oven and cook the way you like it.
According to Delia, you give it 20 minutes at the start, afterwards lower the temperature to 190C and cook for 15 minutes per pound/450g for the rare beef. Add 15 minutes for medium rare, and 30 minutes for well done.
Baste the beef a few times during the cooking. Pour a dash of rum over the beef, as it cooks.
Once the beef is roasted to your liking, remove the tray out of the oven and let it rest for 15-20 minutes before carving.
Serve with roast potatoes & other vegetables, gravy, or mustard or horseradish sauce.

In this recipe I used Tate & Lyle brown sugar with stevia (which is made from the natural extract of the stevia plant. 1 tsp provides approximately the same sweetness as 2tsp of sugar).

Since I managed to finish a little pot of mustard powder, as well as a bit of rum (a bottle which will last me ages, I guess), I'm adding this recipe to #KitchenClearout linky run by Cheryl from Madhouse Family Reviews.

New Haagen Dazs flavour and baked apples with mincemeat

We are big fans of Haagen-Dazs and you can find a couple of tubs of Vanilla in our freezer at any time. Their Vanilla is a classic flavour, purely indulgent and perfect on all accounts. We have tried Vanilla ice cream as made by all major brands, here and abroad, and this is the one we return to again and again.
I'm also very fond of Dulce de Leche, it is absolutely decadent. I can't say we have tried every single flavour from Haagen Dazs, but definitely most of those which are widely available in supermarkets.
In summer we often eat ice cream with fruit salads, in winter we enjoy it with baked apples, hot puds and stewed fruit.
Haagen-Dazs has recently released a new beautiful seasonal flavour for Autumn/Winter 2016 - Honey, Walnut & Cream. It should be available now in all leading supermarkets and online. I found it in Sainsbury's locally.

I first discovered Haagen-Dazs over 14 years ago, when we lived in New Haven, Connecticut. I was pregnant with Sasha, and this delicious ice cream was one of my big cravings.

What did we all think of the new seasonal flavour? It proved to be a great success.
It is an inspired combination of flavours and textures. You get smooth creamy ice cream, speckled with crunchy pieces of walnut. It tastes wonderful too, sweet and aromatic.

I have served it with baked apples, as well as with plums roasted in sweet cider, and both desserts were temptingly tasty, yet very simple to make.

If you go out in our garden, our old apple trees are now naked, all the leaves have fallen. Yet there are still some very stubborn red apples clinging to the branches at the very top. Last week I picked a good amount of windfalls from the lawn. They wouldn't keep long, as some of them are slightly bruised from the fall. However, they are perfectly fine for cooking.
I have recently made a batch of mincemeat (recipe courtesy of Tate & Lyle) and had 1/3 mincemeat leftovers in one of the jars.

Baked apples with mincemeat
Ingredients:
5 small to medium apples
5 heaped tsp of mincemeat
75ml apple juice
cinnamon
good quality ice cream to serve with

Set the oven to 180C. Slice tops of the apples and core them using a small knife, taking care not to cut right through to the bottom.
Place the apples in a deep ceramic dish or smaller size roasting tray. Fill each apple with a heaped teaspoon of mincemeat. Sprinkle with cinnamon. Put the apple lids on. Pour the apple juice around the apples.

Bake in the oven for 40+ minutes until the apples are soft and fluffy inside.

Serve with a good dollop of ice cream. We are never patient enough to wait until the ice cream is soft enough to make a perfect ball-like scoop.

You might also like to try serving this ice cream with plums roasted in sweet cider.

Of course, you might just enjoy eating it straight from the tub, without any additional fruit.
This new Haagen Dazs flavour gets top marks from us.

Have you tried the new Haagen Dazs ice cream flavour?

Disclosure: I received two vouchers to buy two tubs of new ice cream. All opinions are our own.

Mincemeat filling for mince pies

There is absolutely no escape from Christmas now, the shops are laden with gifts and Christmas decorations. Actually some shops had started even earlier than that, well before Halloween. I know some of my super organised friends boasted on Facebook that they've done all their Christmas shopping already weeks ago.
Well, I'm not that organised. I managed to squirrel just one Lego set for Eddie and a Ninja turtles PJs for him. And bought a tin of Roses, which I obviously didn't hide very well, as my older one found it, and started "working" on it already. Since he opened it, I said So be it, let's have some chocs.

I love foodie presents, and if you plan to make your own mincemeat for mince pies, now it's a good time to make a batch, either for yourself or as gifts. If you make the mincemeat in advance, you will give it a good
time to mature.

Mincemeat filling (recipe courtesy of Tate & Lyle)
Ingredients:
225g raisins
225g sultanas
50g ready to eat dried apricots, chopped
100g glace cherries, halved
100ml brandy or rum
1 medium eating apple
1/2tsp ground cinnamon
1/2tsp ground nutmeg
180g Tate & Lyle Darkk soft brown sugar
2tbsp lemon juice
2tbsp water
50g butter

1. To make the mincemeat, put the raisins, sultanas, currants, apricots, glace cherries and brandy in a large mixing bowl. Stir well, then cover and leave in a cool place for 4-6 hours, stirring occasionally, or leave to stand overnight.

2. When the fruit is soaked, peel, core and chop the apple, then blanch it in boiling water for 2-3 minutes. Drain well. Add to the fruit mixture with the cinnamon and nutmeg and stir well.

3. Add the Tate & Lyle Dark Soft Brown Sugar to the fruit mixture. Warm the lemon juice, water and butter in a saucepan until the butter has melted. Add to the fruit and stir well, then pack the mincemeat into sterilized jars. Seal and label. Keep in a cool place for up to 3 months.

In this recipe I used Tate & Lyle Soft Brown Sugar.
For the full range of sugar products, visit Tate & Lyle.

If you fancy baking mince pies, Tate & Lyle have a recipe for this Christmas classic (just click on the link).
I think I'll bake a batch this coming weekend, when my husband will be back from his travel.

Disclosure: I received a selection of Tate & Lyle products to try festive recipes. All opinions are mine.

Strawberry Prosecco Jam

Late summer and autumn for me means making preserves. I mostly use just plain granulated sugar, as many berries have a high pectin content as it is and don't need any extra pectin.
I was recently asked to try a delightful recipe for Strawberry Prosecco Jam, which uses a jam sugar.
This summer preserve is delicious, sweet and refined, perfect with scones and clotted cream.
I used a big punnet of strawberries (750g), and adjusted the quantities of sugar and prosecco accordingly, which was enough for two big Kilner jars.

Strawberry Prosecco Jam (recipe courtesy of Tate & Lyle)
Prep 5 mins
Cooking 15-20 minutes
Makes 5 x 450g jars

150ml prosecco
1kg Tate & Lyle Jam Sugar
1kg strawberries

Put the prosecco, jam sugar and strawberries into a large heavy-based saucepan, placed over a low heat, stirring until the sugar is dissolved.
Increase the heat and boil steadily for 10 minutes, taking care to keep an eye on the jam to ensure it doesn't boil too rapidly.
Meanwhile, sterilize 4 x450g jars by washing them in hot soapy water, rinsing well, then placing them in a low oven at 150C/Fan 130c/gas mark 2 for 10 minutes.
Test the jam for setting point. To check, remove the saucepan from the heat, spoon a little jam onto a cold plate and leave for 2 minutes - it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2 minutes. Test as before until setting point is reached (you may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
Pour the hot jam into the warm sterilised jars. leave to cool, then seal and label.

Check out his and other tasty recipes, using Tate & Lyle's products at Taste and Smile (link removed as comes as broken).

Cook's tip: Chill a stack of small plates in the fridge, so that you have a few lined up for checking the setting point.

Disclosure: I received a pack of jam sugar to try and test the recipe.