‘Soft Set’ Strawberry & Pimms Jam

It’s strawberry season AND Wimbledon, so naturally we’ve got 30 boxes of strawberries and 15 bottles of Pimm’s. Now you can make a racket about our amazing ‘Soft-Set’ strawberry & Pimm’s jam…which we LOVE. Puns over, we promise.

Ingredients

  • 1.5kg/3lb 5oz strawberries, hulled and halved if large
  • 1kg bag jam sugar (it has added pectin)
  • juice 2 lemons
  • juice 1 orange
  • 3 tbsp Pimm’s No 1

Method

  • Put a few saucers into the freezer for later. Put the strawberries into a preserving pan (or your very largest saucepan), then mash roughly with a potato masher, or crush slightly between your fingers and thumbs to make them a little juicy. Stir in the sugar, then put the pan over a very low heat. Stir occasionally until the sugar has dissolved and the berries are surrounded with red syrup. Don’t let it boil. Once the sugar crystals have gone, stir in the lemon and orange juice.
  • Turn up the heat. Once the jam reaches a foaming fast boil (this will read 105C on a preserving thermometer), set a timer for 10 mins. After 10 mins, put 1 tsp of jam onto one of the frozen saucers, put into the fridge for 1 min, then push your finger through the jam. If the jam wrinkles, it is ready. If not, boil for another 2 mins and test again. As soon as the jam is ready, remove from the heat. Leave to cool for 30 mins, skim away any scum, then stir in the Pimm’s. Ladle into steralised jars.
  • Will keep in a cool, dark place for up to 1 year.

5th July 2016

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Seville Orange Marmalade

It’s marmalade season! There is no better way to use seasonal citrus than to make a delicious marmalade to spread on toast and crackers. 

Ingredients

Storage: up to 2 years
Makes: 5 x 450g jars

  • 1kg Seville oranges
  • 75ml lemon juice
  • 2kg demerara sugar

Method

  • Wash the oranges then half them and juice them and keep the squeezed halves.
  • Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5L water. Leave the mixture to soak for 24 hours.

TIP: This helps release the pectin which helps the solution set.

  • Pour the mixture into a Kilner jam pan and bring to the boil. Reduce to a simmer and cook covered for 2 hours until the peel is soft and the marmalade has reduced.
  • Add in the sugar and lemon juice and mix well to dissolve the sugar.
  • Boil for about 20 minutes until setting point has been achieved then remove from the heat.
  • Leave the marmalade to cool down for ten minutes then stir slowly to diffuse any foam from the top.
  • Pour the marmalade into warm sterilized Kilner jars and store in a cool dark place.

29th January 2016

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Damson Plum Jam

“If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That’s the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can’t be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year I have figured out how to avoid that and have updated the recipe.”

Prep: 15 mins
Cooking: 45 mins

DIRECTIONS

  • Wash and pick over the plums.
  • Combine the plums and the water.
  • Bring to a boil and cook 15 minutes, stirring constantly.
  • Allow to cool enough to handle – or completely, if you like – and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).
  • Return the pulp to the rest of the jam once the pits are out.
  • Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.
  • Bring to a boil, boil 10 minutes to sterilize.
  • Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.
  • Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test — Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet — 104°C/220°F; 1,001 feet to 2,000 feet — 103°C/218°F
  • Sheet or spoon test — Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
  • I like the ‘sheet’ test.
  • As the jam cooks, remove any pits you may have missed.
  • Remove from the heat and stir and skim 5 minutes.
  • Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.
  • Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.

29th July 2015

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Soft-set Strawberry & Pimm’s Jam

Ingredients

  • 1.5kg/3lb 5oz strawberries, hulled and halved if large
  • 1kg bag jam sugar (it has added pectin)
  • juice 2 lemons
  • juice 1 orange
  • 3 tbsp Pimm’s No 1

Method

  • Put a few saucers into the freezer for later. Put the strawberries into a preserving pan (or your very largest saucepan), then mash roughly with a potato masher, or crush slightly between your fingers and thumbs to make them a little juicy. Stir in the sugar, then put the pan over a very low heat. Stir occasionally until the sugar has dissolved and the berries are surrounded with red syrup. Don’t let it boil. Once the sugar crystals have gone, stir in the lemon and orange juice.
  • Turn up the heat. Once the jam reaches a foaming fast boil (this will read 105C on a preserving thermometer), set a timer for 10 mins. After 10 mins, put 1 tsp of jam onto one of the frozen saucers, put into the fridge for 1 min, then push your finger through the jam. If the jam wrinkles, it is ready. If not, boil for another 2 mins and test again. As soon as the jam is ready, remove from the heat. Leave to cool for 30 mins, skim away any scum, then stir in the Pimm’s. Ladle into steralised jars.
  • Will keep in a cool, dark place for up to 1 year.

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Source: BBC Good Food

1st July 2015

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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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