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CHOOSE YOUR FLAVOUR PROFILE
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Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Kiwifruit Jam
Kiwifruit Jam
Sweets

Kiwifruit Jam

4.7
10 mins
40 mins
Easy
1

This kiwifruit jam recipe is a great way to use up a kiwifruit surplus. Works well with all types of kiwifruit!

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  • Ingredients
  • Method
Ingredients
  • 400g kiwifruit (prepared weight, approximately 6 kiwifruit)
  • 300g Chelsea Caster Sugar (1 ⅓ cups)
  • 1 lemon (juice only)
  • ½ cup water (125ml)
Chelsea Products in Recipe
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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9

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Method
Peel the kiwifruit. Roughly chop the flesh into quarters, then cut each quarter into thirds.
Place the prepared kiwifruit in a medium heavy-based saucepan. Sprinkle over the Chelsea Caster Sugar, lemon juice and water and place over a low heat. Stir until the sugar has dissolved, then bring to a gentle simmer (rather than a full boil).
Continue to simmer for about 30 minutes, stirring occasionally, until the mixture reaches 104°C. When it nears this setting point, take a potato masher and gently mash the fruit - this will help release the seeds and add a bit more body to the jam.
Once the mixture has reached temperature, remove from the heat and let it sit for a few minutes.
Pour into a sterilised jar and seal. Makes approximately 1 x 350ml jar.
Reviews
9

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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