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!


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


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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Preserving Problems Resolved!

When things go wrong in the preserving process, they can go wrong badly! From runny jellies to over-set jams, we’ve seen it all, so we thought we’d share common preserving problems and give you a solution.

My preserve won’t set!

This is one of the most common problems when it comes to preserve making. A poor set can happen for a number of reasons; too much or too little sugar was used, an insufficient amount of pectin may have been used, the fruit used was either over ripe or under ripe or you may have cooked your mixture for too long.

But fear not, we can help you rectify your runny preserve!

Before you start you need to have a selection of sterilised Kilner jars available for re potting your jam once you have finished.

Empty the runny preserve back into your Kilner jam pan and try re-heating it. Bring it to boil whilst stirring it constantly to stop it from sticking, allow it to boil for 1 minute then re-test the set. If the set is now correct then re-pot and seal your Kilner jars.

If the set is still runny then try adding pectin; around half the amount that is indicated by your recipe. Be careful when adding your pectin as too much will leave you with a set that is too solid and can’t be rectified so always add less than you think is necessary and test the set and then add more if required. We recommend commercial pectin in either liquid or powder form for this process.

The set of your jam should be correct now so re-pot and seal.


My fruit has floated to the top of my preserve!

Unfortunately it is not possible to rectify this after the preserve has been potted and sealed but for future batches we advise you to let your preserve rest for 10 minutes once setting point has been reached. This will allow you to see if the fruit rises to the top, if it does, stir the preserve to redistribute the fruit and then pot immediately.


My preserve tastes burnt! 

This will happen if your preserve has stuck to the bottom of the pan and burnt during boiling. To avoid this for the future stir your preserve constantly whilst bringing it to a rolling boil.


My preserve keeps getting darker! 

If the colour of your preserve gets darker once it is stored this may be as a result of cooking the mixture for too long. Make sure to follow the recipes times exactly. This change in colour may also occur if the place you have stored your preserve is very bright or if it is very warm. It is important to store your preserve in a dark and cool location.

28th January 2014

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Marvellous Marmalade Recipe

Oranges are only in season for another month or so, so make a delicious marmalade while they’re at their best! If sealed properly this marmalade will last months and months so it’s really worthwhile making and our recipe is super easy to follow too.

This marmalade tastes great on toast and crumpets but don’t be afraid to try something new and a bit different with your homemade marmalade. Marmalade makes a great glaze for roasted meats, try mixing it with Gran Marnier as a glaze for duck or mix with chipotle chillies for a spicy and sweet pork marinade. Whatever you do with your marmalade, tweet us @Kilner_UK and let us know how you use yours!


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



1. Wash the oranges then half them and juice them and keep the squeezed halves.

2. 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.

3. 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.

4. Add in the sugar and lemon juice and mix well to dissolve the sugar

5. Boil for about 20 minutes until setting point has been achieved then remove from the heat.

6. Leave the marmalade to cool down for ten minutes then stir slowly to diffuse any foam from the top.

7. Pour the marmalade into warm sterilized Kilner jars and store in a cool dark place

21st January 2014

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How To… Make Strawberry Jam


  • 900g (2 lb) fresh strawberries, washed and hulled
  • 800g (1 3/4lb) caster sugar
  • 4 tablespoons lemon juice


  • Add all of the strawberries into a Kilner jam pan and crush with a potato masher.
  • Add the sugar and lemon juice.  Stir over a low heat until all of the sugar is dissolved.
  • Increase the heat to high and bring the mixture to a rolling boil.
  • Continue to stir and boil until the mixture reaches 105°C.
  • Cool slightly, transfer to hot sterile Kilner jars, leaving about 1cm space between the lid and seal.
  • Keeps for 6 months in a cool, dry cupboard.
  • Once opened, refrigerate.

25th November 2013

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