Kilner Competition – Win Perfect Preserve Set

This month’s Kilner Club newsletter is jam-packed with tips
on pickling and preserving. To help you along, we’re giving away SIX ‘Perfect
Preserve’ prize sets to our Twitter & Facebook followers.

‘Perfect Preserve’ Prize, you can win:

  • Kilner 1 litre preserve jar
  • Kilner 0.5 litre preserve jar
  • Aspall Organic Cyder vinegar
  • Aspall Classic Red wine vinegar
  • Aspall Classic White wine vinegar
  • Aspall Apple Balsamic vinegar
  • Aspall Organic Balsamic vinegar

All you have to do is RETWEET this tweet:


Or LIKE this post on Facebook: ENTER HERE

The winners will be randomly selected on June 22th.

“This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook or Twitter. You are providing information to Kilner and not to any other orginisation.”

28th May 2015

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Kilner Recipe: Rhubarb Cordial

In the sunny Kilner allotment we’ve gathered some rather tasty looking rhubarb to make some homemade cordial. This special Rhubarb Cordial will have you sipping from your Kilner jar with your feet up in the sun all day long!

The recipe for the Rhubarb Cordial is as follows:

 You’ll need:

  • 400g of rhubarb (3 large stems) cut into 2.5 inch/6 cm lengths and cut in half length-ways if the stems are nice and thick.
  • 4 tbsp of honey
  • 2 whole star anise
  • 2 tsp ground ginger
  • Splash of water

How to make:

  • Heat oven to 140C
  • Arrange the cut lengths of rhubarb in the base of a rectangular oven dish (you get 3 rows side-by-side in a 30 cm x 20 cm Mason Cash rectangular oven dish).
  • Break up the star anise and tuck the broken pieces in-between the rhubarb.
  • Sprinkle the ground ginger over all the rhubarb.
  • Dollop the honey on top (You can use set honey it gives a better flavour, not just sweetness). No need to mix it in as it will melt into the rhubarb juices as it heats up.
  • Add a splash of cold water, not very much at all; you just want to get a bit of steam going when you put it in the oven.
  • Cover the oven dish with foil and pop in the oven for half an hour or until the rhubarb is soft and tender but still keeps its shape.
  • Place a sieve over a bowl or jug and spoon the cooked rhubarb into the sieve to drain, pour over the juice too to strain out any pieces of star anise.
  • After just a minute or two transfer the rhubarb into a Kilner jar, this is your compote. It seems rather dry at this stage but the juice will release further in the jar as it cools. This compote is great with Greek yogurt or your porridge in the morning, but as it is not overly sweet (the sweetness
    has gone into the cordial) it can be served with mackerel as a savoury relish.
  • Pour the collected juice into a 250ml square clip-top bottle, seal and allow cooling before chilling in the fridge. The chilled cordial can then be diluted to taste with still or sparkling water. It keeps in the fridge for a fortnight.

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15th May 2015

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Vintage Preserve Jars

Traditional methods of preserving with beautiful elegant vintage jars.

The new Kilner vintage preserve jars are an elegant addition to the Kilner range.

With a beautiful striped design around the glass jar, the lids have been changed from gold to silver and embellished with a fruity designed.

The jars come in three sizes, from a 250ml to a 1 Litre glass jar.

Not only will these jars make beautiful preserves but will also make striking interior design features around the home, such as vases, candle holders or even alternative and chic bathroom storage.

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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.


12th January 2015

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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:


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.

29th September 2014

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