Pear And Lemon Infused Sugar

This infused sugar is a great way to add a bit of extra flavour to anything! Add to tea, bake cakes with it and sprinkle on top of toast or anything else you like. This sweet treat is so simple to make and when we say simple, we really do mean simple.

All you need is sugar, lemon peel and pear peel.

Fill your Kilner jar ¾ full with sugar and then simply add the lemon peel and pear peel on top of the sugar, close the jar and let the flavours infuse.

We used fresh pear and lemon peel for maximum flavour! If you want to experiment, try using different types of sugar and other fruits and spices!

Simple and delicious, that’s how to make our Pear and Lemon Infused Sugar!

14th January 2014

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Dairy Free Lemon Curd Recipe

Lemons are in season so we thought we’d share this fabulous dairy free lemon curd recipe with you! It’s great for anyone who is lactose intolerant or even if you’re just looking to reduce your dairy intake.

This recipe is originally a Hairy Bikers recipe, but we found it on a great little blog which posts lots of dairy free recipes.

Ingredients
2 large eggs
2 egg yolks
200g caster sugar
6 lemons (juice of 6 and zest of 3)
150g dairy free spread (or pure sunflower)

Method
Sterilise your Kilner jars by washing the jars in soapy water and rinsing in clean warm water. Preheat the oven to 140c/275f/Gas 1.

Get a pan of simmering water ready.

In a large heatproof bowl whisk the eggs and egg yolks until combined. Add the sugar and stir in the lemon zest and juice. Add the butter and then place bowl onto pan of simmering water – make sure it doesn’t touch the water.

Stir the mixture for about 5 minutes until the dairy free spread melts then use a whisk to continuously stir the ingredients while they cook. This should be between 10-15 minutes.

It’s ready when you lift your whisk and can ‘draw’ a trail on the top of the curd. It will continue to thicken in the jars.

Pour into the warm sterilised jars (make sure they are dry) and leave to cool. Cover with a disc of baking parchment and seal with a lid.

Keep it in the fridge and consume within 2 weeks.

7th January 2014

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Blackberry Vodka and Gin

We’ve got a great alcohol infusion idea for you today; blackberry vodka and blackberry gin. Sound delicious? Then read on…

We used foraged blackberries, which were picked nearly four months ago to make this richly coloured liquor. Following the simple instructions from the Kilner Sloe Gin Set, we then made one litre of blackberry gin and one litre of blackberry vodka.

It really is easy, you just need to follow three simple steps:

  1. Add sugar
  2. Keep in a dark cupboard (for around 4 months)
  3. Turn once a week

We then used a Kilner label gift set and some 0.25l Kilner bottles to store our blackberry goodness so we could use them as home made and personal gifts for our friends and family this Christmas.

24th December 2013

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Kilner’s 12 Jars of Christmas!

Christmas is a time for giving, sharing and getting a bit creative!

We love making new things with Kilner jars and here are twelve of our favourite Christmas jar ideas.

Kilner Christmas Lantern

 

Kilner Snowglobe

 

Floating Christmas Candles 

 

Kilner Chocolate Jar

 

Bake Your Own Cookie Jar 

 

Festive Gift Jar

 

Mulled Wine Jar

 

Kilner Festive Biscuit Jar

 

Kilner Santa Key Jar

 

Kilner Apple & Cranberry Chutney

 

Christmas Candy Cane Jar

17th December 2013

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