The Possibilities are Endless with Kilner Jars

KILNER JARS

Check out all these creative ways to use your #Kilner jar.

From food, drinks, decoration and storage, the possibilities are endless.

Ignite your imagination and start creating something special, something unique, something Kilner.

Here is a sneak peak of our Youtube channel: Kilnerjars

5th November 2014

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Delicious Kilner Jar Rocky Road Popcorn

 Rocky Road Popcorn

Ingredients

-50g salted butter

-70g popcorn kernels

-60g milk chocolate, melted

-65g mini marshmallows

-65g malted chocolate balls

Method

-Melt the butter in a large, deep pan that has a tight fitting lid. Add the popcorn kernels and stir to ensure each one is coated in butter.

-Turn the heat down to low and place the lid on the pan. Leave to cook until you hear popping. Do not take the lid off the pan. Leave until the popping sound begins to slow down.

-Holding the lid down, shake the pan gently to avoid the popcorn burning at the bottom of the pan.

-Remove from the heat and leave the lid on for a few minutes.

-Spread the popcorn out onto a baking tray and drizzle with melted chocolate. Leave to set.

-Next add the marshmallows and malted chocolate balls and combine.

-Fill into Kilner jars as gifts for friends and family or a cheeky snack.

Recipe created by Food Network UK. http://www.foodnetwork.co.uk/

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

15th 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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Blackberry Liqueur Recipe

Make the most out of your blackberries with blackberry liqueur.

Try this delicious recipe from one of our Kilner club members: Margaret Gibbins.

To be part of our Kilner club, sign up here:http://www.kilnerjar.co.uk/Home/KilnerClub#

Ingredients:

1 lb blackberries

8oz sugar

75cl vodka

Step 1:Wash and strain the blackberries and put in a large Kilner jar.

Step 2: Add the sugar and then add the vodka.

Step 3: Turn the vodka/blackberry mix occasionally until all the sugar has dissolved.

Step 4: Keep in the Kilner jar for 3 months (just ready for Christmas), then strain the blackberries out and bottle the liqueur into Kilner bottles.

NB. Don’t waste those tipsy blackberries – they’ll be perfect in a Christmas trifle.

http://www.kilnerjar.co.uk/

29th September 2014

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