Kilner in New York

Kilner has been checking out what New York has to offer this week.

 

Kilner as well as Mason Cash and Typhoon kitchenware, have been attending the NYNOW event in the city, showcasing their new innovative designs and products, ideal for the American home and kitchen.

Here is a sneak peak at our displays.

Can you spot the Typhoon trolley bags?

You can’t call yourself a baker without a Mason Cash cane mixing bowl!

Visit our website: www.kilnerjar.co.uk

18th August 2014

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Great Taste for Kilner Brownie Mix

 

The World’s largest blind tasted food awards, Great Taste has announced the stars of 2014. Katie Bakes founded by Katie Fairhall, created a gorgeously gooey chocolate brownie mix, is proud to now carry this gold and black seal of approval.

The brownie mix, presented elegantly in a Kilner jar, was judged by over 400 food critics, including chefs, cooks, farmers and journalists.

Katie said “The Great Taste Award is an unbelievable honour.  It is extremely important to us that we offer our customers quality on every level.  We use authentic Kilner Jars for our mixes in jars as they offer the best quality available and this award proves that the contents are of the highest quality too.”

The baking mixes are all hand made using quality ingredients, and just require melted butter and the occasional egg to create delicious home baked treats to enjoy.

18th August 2014

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Jam Of The Week: Lively Lemon Curd

Lively Lemon Curd

If you want to taste summer in a mouthful, you’ve got to taste our Lively Lemon Curd.

You can’t underestimate how sweet lemons can be until you make this traditional preserve. You can enjoy it in a number of desserts by simply adding it as a side, dip or sauce.

We love it with Greek yoghurt with a handful of chopped nuts.

You will need

  • 5 lemons
  • 4 eggs
  • 130g unsalted butter
  • 450g of granulated sugar
  • Kilner Jam pan
  • Kilner preserve jars

Method

Wash and zest the lemons and juice.

Combine the zest and the juice in a heat proof bowl and stir in the eggs.

Add the butter and then the sugar.

Place your bowl over a pan of water and simmer.

Stir the mix frequently.

Once the mix becomes thick, allow to cool.

Spoon your lemon curd into your pre-sterilised Kilner jars.

Seal or enjoy.

Tip

Make sure that the lemons are unwaxed.

4th August 2014

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Bastille Day Blackberry Jam

Enjoy a French breakfast with a warm croissant, a pot of blackberry jam and a hot cup of coffee.

Happy Bastille Day!

Bastille Day blackberry jam.

You will need:

  • 1.8kg of blackberries
  • 50ml of lemon juice
  • 1.8kg of jam sugar
  • 1tsp butter
  • Kilner Jam Pan
  • Kilner preserving jars
  • Slotted spoon

Method:

  • Wash your freshly picked blackberries in cold water and drain.
  • Take your Kilner jam pan and place blackberries inside.
  • Simmer on a low heat for about 15 minutes until the berries have become soft.
  • Add the sugar and gently heat, stirring as you go.
  • Once the sugar has completely dissolved, add the butter and bring to the boil.
  • Boil your jam for 10 to 20 minutes.
  • Allow your jam to cool for 10 minutes.
  • Skim the surface of the jam with a slotted spoon.
  • Take your sterilised Kilner preserve jars and fill with your delicious jam.
  • Seal the jam for later or enjoy straight onto your croissant.

Kilner 

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

14th July 2014

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Ravishing Rhubarb Chutney

Rhubarb is back in season so it’s time to start using this beautiful plant.

We have a ravishing, rich rhubarb chutney which will let you enjoy rhubarb all year round.

This simple recipe is quick and easy and requires few ingredients, so there are no excuses not to make it!

Ingredients:

2lbs of rhubarb

2lbs of sugar

1 pint of vinegar

25g of salt

25g of powdered ginger

1 finely chopped onion

2 teaspoons of pepper

1-2 sterilised Kilner jars

Method:

Chop up your rhubarb into small pieces.

Combine all ingredients into a large pan.

Bring to the boil.

Reduce the heat and let it simmer for approximately half an hour.

Let the mix cool.

Pour your chutney into your sterilised Kilner jar and seal.

Now you can enjoy the beautiful rich taste of rhubarb all year round!

2nd May 2014

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