Cinnamon & Honey Butter

This sweet butter goes perfectly with scones and croissants.

You will need:

115g unsalted butter

60g honey

¼ tsp ground cinnamon

pinch of salt

Method:

1. Make sure your butter is at room temperature and free from excess buttermilk.

2.Place your butter in a bowl and add in the honey, cinnamon and salt.

3.Using your Kilner butter paddles, combine all the ingredients and mix thoroughly.

4. Your butter is ready to be served. Serve straight away or cover with wax paper and store in the fridge. Consume within a week.

24th February 2015

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Kilner Jar Lunch

We are beginning to see a new trend taking hold of office workers around the world. More and more people are using glass jars to pack salads, smoothies or noodles for their lunch.

Smoothies and fruit juice are very healthy alternatives to fizzy drinks and can provide you with one or more of your five a day. By using glass jars rather than plastic, you can continue to re-use the jars without fear of smelling yesterday’s lunch.

There are many delicious recipes available online to inspire your creativity in the kitchen.

One of our favorites is Deliciously Ella’s Kilner Jar Kelp Noodle Pot. Inspired by the fabulous Hemsley sisters, Deliciously Ella has transformed our lunch time with this tasty Kilner jar recipe.

Recipe: http://bit.ly/1APuCZh

12th January 2015

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Spiced Plum Chutney

Spiced Plum Chutney

This delicious recipe was sent to us by Michael Murray, a member of our Kilner club. If you would like to join sign up here: http://www.kilnerjar.co.uk/KilnerClub

Storage: 6 months

Makes 2kg

Ingredients

1kg plums, halved, stoned and finely chopped

3 onions, finely chopped

100g dried cranberries or raisings roughly chopped

1 tbsp finely grated ginger

1tbsp black mustard seeds

1 tbsp ground cumin

1tbsp paprika

1tsp chilli flakes

750ml red wine vinegar

500g light muscovado sugar

Method:

1. Mix all of the ingredients apart from the sugar together in a big pan and bring to the boil.

2. Once boiling, reduce the heat, cover the pan and simmer for ten minutes to tenderise the plums

3. Add 2 tsp salt and the sugar and mix well to dissolve.

4. Keep the pan uncovered and boil the mixture for 25-30 minutes stirring every so often to avoid it sticking to the pan.

5. Add a punnet of stoned & quartered plums to the mixture & simmer for ten minutes to tenderize the plums.

6. Pour the chutney into warm sterilised jars and seal. Make sure the chutney is stored for at least 2 weeks before opening.

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16th September 2014

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