Spiced Plum Chutney

Spiced Plum Chutney

This delicious recipe was sent to us by Michael Murray, a member of our Kilner club. If you would like to join sign up here: http://www.kilnerjar.co.uk/KilnerClub

Storage: 6 months

Makes 2kg

Ingredients

1kg plums, halved, stoned and finely chopped

3 onions, finely chopped

100g dried cranberries or raisings roughly chopped

1 tbsp finely grated ginger

1tbsp black mustard seeds

1 tbsp ground cumin

1tbsp paprika

1tsp chilli flakes

750ml red wine vinegar

500g light muscovado sugar

Method:

1. Mix all of the ingredients apart from the sugar together in a big pan and bring to the boil.

2. Once boiling, reduce the heat, cover the pan and simmer for ten minutes to tenderise the plums

3. Add 2 tsp salt and the sugar and mix well to dissolve.

4. Keep the pan uncovered and boil the mixture for 25-30 minutes stirring every so often to avoid it sticking to the pan.

5. Add a punnet of stoned & quartered plums to the mixture & simmer for ten minutes to tenderize the plums.

6. Pour the chutney into warm sterilised jars and seal. Make sure the chutney is stored for at least 2 weeks before opening.

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16th September 2014

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Autumn Preparations with #MyKilner Jar

Autumn is here and with it comes comfort food, cosy nights in and creative interior ideas.

There is nothing better than enjoying piping hot soup after battling the wet and windy weather outside.

Try this heart warming butternut squash soup and pour it lovingly into your favourite Kilner jar.

Image taken from Pacific Merchants http://bit.ly/1t7QMOI

Comforting Butternut Squash Soup

Ingredients

1 butternut squash

1 onion

2 cloves of garlic

500g vegetable stock

75ml of olive oil

150ml double cream

Salt and pepper

Method

  1. Preheat the oven to gas mark 6
  2. Peal and dice the butternut squash. Place on baking try and drizzle with olive oil. Bake for about half an hour.
  3. In a frying pan with 1tbs of olive oil, fry the onion. Add the garlic and season with salt.
  4. In a large pan boil the vegetable stock and add the onion and garlic.
  5. Blend the butternut squash in a food processor and add to the pan.
  6. Simmer for ten minutes and add a little more salt and pepper.
  7. Pour in the double cream.
  8. Take off the heat and allow to cool slightly.
  9. Pour lovingly into your favourite kilner jar and enjoy.

Kilner Autumn Craft Inspiration

Image taken from Red Ted Art’s Blog

I love taking long walks in the countryside in autumn and kicking through all the beautiful fiery leaves. This is where I found the inspiration for the next autumn idea:

Kilner Autumn Leaves Lamp

Simply select a handful of beautiful autumn leaves, dry them out and decoupage your Kilner jar. Now drop in a tea light.

Remember to make a wish when you blow it out!

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

Rayware http://www.rayware.co.uk/

5th September 2014

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Onion and Ale Chutney

We’ve got one of the best chutney recipes around to share with you; a delicious onion and ale chutney. This Kilner recipe has been tried, tested and very happily eaten!

3rd December 2013

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