Alternative and unusual ways to use your Kilner jar

Here are the top 10 alternative and unusual ways to use Kilner jars, according to our Kilner club members.

We are loving your creativity, keep your ideas coming!

#1 Homemade mayo

#2 Capturing wild yeast to make bread

#3 Strawberry infused vodka

#4 Table settings

#5 Pin cushion

#6 Kids’ tooth fairy jars

#7 Tea lights

#8 Body lotions and creams storage

#9 Door stop

#10 Memory jar

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19th 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


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.


Make sure that the lemons are unwaxed.

4th August 2014

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Whisk me away to the highlands Marmalade

Whisk me away to the highlands Marmalade

If you like marmalade and love whisky, this combination is ideal.

We have infused a regular marmalade recipe with a touch of our favourite spirit to celebrate the Commonwealth games being held in Scotland.

Give this a try and enjoy with friends.

What you need

  • ½ a pint of whisky
  • 6 pints of water
  • 1 tsp butter
  • 6 lbs of jam sugar
  • 1 lemon
  • 2.5 lbs of oranges
  • Kilner jam pan
  • Kilner preserving jars


Wash the oranges and lemon and peal half. Remove pips and squeeze juice and flesh into your Kilner jam pan. Add the peal to the pan and simmer gently for 1 and a half hours.

Stir in the jam sugar and heat.

Add the whisky and butter and bring to the boil rapidly for 15 minutes.

Skin any excess with a slotted spoon.

Allow the marmalade to cool and then fill your sterilised Kilner jars.


28th July 2014

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Kilner Dessert Alert: No bake lemon cheesecake

No Bake Lemon Cheesecake


  • 200 grams digestive biscuits
  • 100 grams butter (soft)
  •  4 Kilner Jars
  • A jar of lemon curd.
  • 1 tub single cream (or whipping cream, a small tub)
  • 250 ml icing sugar (sifted)
  • A handful of pistachio nuts


  1. Put the biscuits in a food processor and whisk on a high speed for a couple of seconds.
  2. Fill your Kilner jars with the biscuits crumbs to about 1/5 of the way up the jar. Press the biscuit base down hard with a spoon and put your jars in the fridge to set.
  3. Beat the cream in a bowl until stiff and add the sifted icing sugar. Beat again.
  4. Remove your jars from the fridge.
  5. Spoon lemon curd into the jars, on top of the biscuit base until about a 2/3 from the top of the jar.
  6. Now spoon or pipe your whipped cream into the jars and finish with a couple chopped pistachio nuts.


Kilner Club:

16th July 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


  • 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.





14th July 2014

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