Have a Killer Kilner Halloween

KILNER JARS

Have a Killer Kilner Halloween. From Kilner Jar treats to crafts and drinks, Kilner has everything to make your Halloween shockingly good.

Here are our top 5 Halloween ideas.

1) Devil’s Blood Punch

Keep the drinks flowing at your Halloween party with our stunning Kilner drinks dispenser, filled with delicious, adults only, Devil’s Blood Punch.

Devil’s Blood Punch

1 part lemonade

1 part raspberry juice

1 part blackberry juice

6 shots of vodka

2) Spicy Pumpkin Cake in Kilner Jars

Keep your guests hunger at bay with spicy pumpkin cake in Kilner jars. http://www.thecraftylarder.co.uk/2014/10/spiced-pumpkin-cake-in-jar.html

3) Bobbing for Apples

Take the first bite of the night, with bobbing for apples from your Kilner jam pan.

4) Pumpkin Chutney

Make the most of your pumpkin and serve spooky pumpkin chutney with crackers and popadoms. http://www.thecraftylarder.co.uk/2014/10/pumpkin-chutney.html

5) Mummified Kilner Jars

Entertain the little ones with mummified Kilner jars, guaranteed to make them scream with delight. http://www.thecraftylarder.co.uk/2014/10/mummy-lantern-jars.html

Happy Halloween, love Kilner.

Sign up to Kilner club: http://www.kilnerjar.co.uk/Home/KilnerClub

20th October 2014

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Kilner Jars are Frightfully Good for Halloween

Kilner jars are perfect for Halloween crafts and decorations.

This Halloween, serve up some pumpkin chutney in cute Kilner jars:

Pumpkin Chutney

by Kevin Chambers-Paston October-6-2014

http://www.thecraftylarder.co.uk/

Based on a classic mango chutney, this is sure to go down a storm with a curry at Halloween!

Ingredients

• 1kg pumpkin or butternut squash, diced (prepared weight) • 1 medium onion • 1 inch piece ginger, grated • 3 cloves garlic, grated/crushed • 500g sugar • 1 tsp salt • 1/2 tsp chilli flakes • 3 cardamom pods • 5 peppercorns • 250ml cider vinegar • 1 tsp black onion seeds

Instructions

1. Crack the cardamom pods open to remove the seeds and discard the shells. Grind the seeds, together with the chilli flakes and peppercorns then toast in a preserving pan or other large heavy-bottomed pan until warm and fragrant.

2. Add the rest of the ingredients except the sugar to the pan along with 250ml water and simmer over a medium heat for 30 minutes, stirring frequently.

3. Add the sugar to the pan and stir until completely dissolved. Leave to simmer for a further hour, stirring every now and then. If the chutney looks too dry, add a little extra water. If too watery, simmer for longer.

4. The pumpkin should be tender at this stage, so now you can decide the texture of the finished chutney. Left as it is, it will be fairly chunky but if you want it to be completely smooth, use a blender to puree it. I wanted it somewhere in the middle, so used a potato masher to break down some of the chunks but left some in.

5. Pot up into sterilised jars and leave to cool completely. Store for 2 weeks or so before eating to allow the flavours to mature.

Details Prep time: 15 mins Cook time: 1 hour 30 mins Total time: 1 hour 45 mins Yield: Around 1l of finished chutney

Make mummified Kilner jar lanterns for the little ones.

Mummy Lantern Jars

by Kevin Chambers-Paston October-12-2014

Cute mummified lanterns, great as a Halloween display or a party centrepiece.

Materials

• 1l Kilner Jar • A stretch bandage (approx 5cm x 4m stretched length) • A pair of googly eyes • 1 teabag (optional) • Fake blood (optional) • Craft glue

Instructions

1. If you want your mummy to have a stained effect, brew the teabag in a small amount of boiling water and allow to cool completely. Dip the bandage in the tea and squeeze out the excess before unravelling and leaving to dry.

2. Starting at the bottom, wind the bandage up the jar until it is completely covered. Tuck the top and bottom in, the tension of the bandage should keep it in place.

3. Add the googly eyes with some craft glue and leave to dry.

4. If desired, fake blood can now be added. You could also dab or rub the bandage with the teabag to develop some darker staining.

5. Leave to dry completely before popping in a battery-operated tealight and enjoy!

Happy Halloween Love Kilner

14th October 2014

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Kilner Jar Pumpkin Chutney, Perfect for Halloween

Pumpkin Chutney

A delicious recipe, perfect for Halloween.

Based on a classic mango chutney, this is sure to go down a storm with a curry at Halloween!
Ingredients
  • 1kg pumpkin or butternut squash, diced (prepared weight)
  • 1 medium onion
  • 1 inch piece ginger, grated
  • 3 cloves garlic, grated/crushed
  • 500g sugar
  • 1 tsp salt
  • ½ tsp chilli flakes
  • 3 cardamom pods
  • 5 peppercorns
  • 250ml cider vinegar
  • 1 tsp black onion seeds
Instructions
1. Crack the cardamom pods open to remove the seeds and discard the shells. Grind the seeds, together with the chilli flakes and peppercorns then toast in a preserving pan or other large heavy-bottomed pan until warm and fragrant.
2. Add the rest of the ingredients except the sugar to the pan along with 250ml water and simmer over a medium heat for 30 minutes, stirring frequently.
3. Add the sugar to the pan and stir until completely dissolved. Leave to simmer for a further hour, stirring every now and then. If the chutney looks too dry, add a little extra water. If too watery, simmer for longer.
4. The pumpkin should be tender at this stage, so now you can decide the texture of the finished chutney. Left as it is, it will be fairly chunky but if you want it to be completely smooth, use a blender to puree it. I wanted it somewhere in the middle, so used a potato masher to break down some of the chunks but left some in.
5. Pot up into sterilised jars and leave to cool completely.
Store for 2 weeks or so before eating to allow the flavours to mature.
Details

Prep time: 15 mins Cook time: 1 hour 30 mins Total time: 1 hour 45 mins Yield: Around 1l of finished chutney

13th October 2014

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Kilner Competition #mykilner

Here are the top ten answers to our social media #mykilner competition.

We asked you to tell us how you use your Kilner jar?

Remember first place wins a set of beautiful coloured Kilner handled jars. Second place wins a set of clear Kilner handled jars.

Please email hazelm@rayware.co.uk to claim your prize.

Thank you to everyone who entered.

#1 Mango Chutney- Eleanor O’Connor – 1ST PRIZE

#2 Mini table decorations for a wedding- Lucy C Taylor-2ND PRIZE

#3 Homemade granola- Elizabeth Jones

#4 Homemade lemoncello- Jaclyn Evison

#5 Fairy lights- Lynn Gibbins

#6 Chilli oil- Mark Wilkinson

#7 Sweets- Glenn Marvell-James

#8 Serving cheesecake- Amy Wilson

#9 Dried chillies- Theresa Louise Cooke

#10 Green tomato chutney-Christine Mison

22nd September 2014

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Kilner Jar Marrow Chutney.

Kilner Jar Marrow Chutney.

This delicious recipe was sent to us by Mandy Bauer, one of our Kilner club members.

Sign up here: http://www.kilnerjar.co.uk/Home/KilnerClub

1.       1.6kg of organic marrow

2.       300g organic sultanas

3.       4 shallots

4.       1 tablespoon grated organic fresh ginger (peeled)

5.       2 organic garlic cloves

6.       400g demerara brown soft sugar

7.       2 large Bramley apples (cored, chopped and peeled)

8.       375ml organic cider vinegar

9.       1.5 tablespoons Dijon mustard

10.   1 teaspoon chopped Chillies (I used some red organic ones from the Isle of Wight)

11.   1 teaspoon paprika

Method

1.     Peel and cube marrows, ( I didn’t seed mine, the seeds were very soft once cooked)

2.     Put salt on, cover and put in fridge overnight

3.     Rinse very well the next day.

4.     Put into pot, then add all the other ingredients and slowly bring to boil.

5.    Then lower the heat and let it all simmer for about 1-2 hours or until you see the consistency is quite thick.  You can stir occasionally but less is more in this case.

And then when you are about 10 minutes from what you like the consistency to be, sterilise your Kilner jars and pour the chutney in and seal.

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18th September 2014

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