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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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: http://www.kilnerjar.co.uk/Home/KilnerClub

16th July 2014

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Lemon and White Chocolate Cheesecake… in a Jar!

When John Kilner invented the Kilner jar, his intentions were to create a jar that successfully preserved and pickled fruit and vegetables. Over 100 years on and it doesn’t cease to amaze us how many uses everyone at home has found for them, from storing baking ingredients to Kilner jar lights!

One of our favourite uses for a Kilner jar is dessert in a Kilner jar… Yum! This lemon and white chocolate cheesecake recipe is from the lovely folks over at Silver Mushroom and you can see their original post on their blog here.

We tried this recipe and had to share it, it tastes divine and it’s a no-bake cheesecake too!


For the base

  • 15 Digestive Biscuits
  • 75g Butter
  • 2 teaspoons light brown sugar

For the filling

  • 500g mascarpone cheese
  • 100ml double cream
  • 2 tablespoons sugar
  • 2 lemons juiced and zested
  • 50g grated white chocolate
  • Extra grated white chocolate to decorate.



1. Put the digestives in a clear sandwich bag and bash down with a rolling pin until the biscuits are a fine crumble. Add 2 teaspoons of the brown sugar and mix together.
2. Melt the butter and mix into the biscuit mix until it is moist and slightly sticky. It does not have to stick together in a lump at this point.
3. Spoon the cheesecake base mixture evenly between the Kilner jars and press down well. Put the jars in the fridge to chill.
4. Combine the mascarpone with the cream and sugar and whip well for a couple of minutes. Add the lemon zest and lemon juice and whip well again for about 1 minute. Add the grated chocolate and whip again for a further minute. (At this point, it may be an idea to taste the cheesecake filling to see if you want to add any more sugar or lemon.)
5. Spoon the cheesecake filling mixture on top of the chilled biscuit bases up to the rim of the Kilner jars. Top the finished cheesecakes with grated white chocolate and close the clip top lid. Put in the fridge and chill for a couple of hours and you’re done.


18th February 2014

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Pear And Lemon Infused Sugar

This infused sugar is a great way to add a bit of extra flavour to anything! Add to tea, bake cakes with it and sprinkle on top of toast or anything else you like. This sweet treat is so simple to make and when we say simple, we really do mean simple.

All you need is sugar, lemon peel and pear peel.

Fill your Kilner jar ¾ full with sugar and then simply add the lemon peel and pear peel on top of the sugar, close the jar and let the flavours infuse.

We used fresh pear and lemon peel for maximum flavour! If you want to experiment, try using different types of sugar and other fruits and spices!

Simple and delicious, that’s how to make our Pear and Lemon Infused Sugar!

14th January 2014

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Dairy Free Lemon Curd Recipe

Lemons are in season so we thought we’d share this fabulous dairy free lemon curd recipe with you! It’s great for anyone who is lactose intolerant or even if you’re just looking to reduce your dairy intake.

This recipe is originally a Hairy Bikers recipe, but we found it on a great little blog which posts lots of dairy free recipes.

2 large eggs
2 egg yolks
200g caster sugar
6 lemons (juice of 6 and zest of 3)
150g dairy free spread (or pure sunflower)

Sterilise your Kilner jars by washing the jars in soapy water and rinsing in clean warm water. Preheat the oven to 140c/275f/Gas 1.

Get a pan of simmering water ready.

In a large heatproof bowl whisk the eggs and egg yolks until combined. Add the sugar and stir in the lemon zest and juice. Add the butter and then place bowl onto pan of simmering water – make sure it doesn’t touch the water.

Stir the mixture for about 5 minutes until the dairy free spread melts then use a whisk to continuously stir the ingredients while they cook. This should be between 10-15 minutes.

It’s ready when you lift your whisk and can ‘draw’ a trail on the top of the curd. It will continue to thicken in the jars.

Pour into the warm sterilised jars (make sure they are dry) and leave to cool. Cover with a disc of baking parchment and seal with a lid.

Keep it in the fridge and consume within 2 weeks.

7th January 2014

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