Know to Sloe: Sloe Recipes

It’s sloe season and this year’s harvest is touted to be a long and fruitful one. We’ve foraged a tonne of juicy berries ready to make some of our festive favourite Sloe Recipes…

Sloe Gin

Click here to view the full recipe in this blog post.


Plum, Sloe & Vanilla Jam:

Ingredients

(makes 4 jars)

:

  • 400g sloes
  • 1200g plums
  • 1400g sugar (I used 1kg of preserving sugar and 400g of granulated sugar)
  • 4 Vanilla extract Spice Drops
  • a blob of butter.

Method:

Cover the sloes with water in a Kilner jam pan, bring to boil and cook for 15 minutes on low. Once the sloes are soft and mushy, remove the pan, let it cool a bit and strain through a sieve.

Use a wooden spoon to push the sloes around the sieve to get as much juice as possible. I ended up with 350ml sloe juice.If you like you jam smooth and skin-free, skip this stage altogether, and cook the plums and sloes together before straining them, so that the skins are left in the sieve. I prefer to have a bit of a bite in my plum jam, and love plum skins and pieces.

Place the stoned and quartered plums in the deep pan, pour the sloe liquid over the plums. Bring to boil. Lower the heat and simmer the plums for 15 minutes. Add all the sugar, stir on low heat until all sugar has dissolved. I used a mix of preserving and granulated sugar, by all means use whichever you prefer, just preserving or just granulated.

Bring to boil again, boil rapidly for 10 minutes, stirring regularly and skimming the scum (though it is a shame to call the pink sweet foam scum; in fact don’t throw it, is is lovely on toast or in croissants). Add 4 Vanilla Extract Spice Drops if using (or a tbsp of vanilla essence).

Turn off the heat, add a blob of butter.

Let it rest for 10 minutes before ladling into sterilised jars.

Recipe made by: http://chezmaximka.blogspot.co.uk/


Blackberry and Sloe Gin Sorbet

Ingredients

  • 1 ripe banana
  • 240g blackberries
  • 3 Tbsp sloe gin
  • 2 Tbsp sugar
  • 1 Tbsp blackberry jam (or similar)
  • 6 Tbsp water
  • 1 Tbsp lemon juice

Method

  1. Put all of the ingredients in a blender and blend until smooth. Taste the mixture and, bearing in mind that the frozen version will taste less sweet, add more sugar if you’d like.
  2. Chill the mixture thoroughly in the refrigerator.
  3. Churn in an ice cream maker.
  4. Enjoy!

Prep Time: 5 minutes Churn time: 10-20 minutes

Yield: About 1 litre or 550g of sorbet

Per 100g serving: 94 Calories | 0.3 grams Fat | 17.9 grams Carbohydrates | 0.9 grams Protein | 3.2 grams Fiber

Recipe made by: http://smarterfitter.com/

20th October 2015

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Spring Clean with Kilner

Spring Clean with Kilner
If you fancy a spring clean this weekend, here are our top tips to keep your kitchen organised and sparkling clean.

Glass is the best and safest option to store food in your kitchen, as it is BPA free. BPA is a toxic chemical used in the production of plastics.

Glass also enhances food flavours and repels odours and colours making it far easier to clean than plastic.

1. Organise your worktop

Kilner jars make brilliant work top organisers. Not only are they great to store frequently used items, such as rice and pasta but they also make beautiful vases.

2. Organise your store cupboard or pantry and label everything

Over the winter, you must have stocked up on plenty of delicious food to keep you going through the cold dark months. Now the spring has finally arrived it’s time to discover what you’ve got left and organise your kitchen cupboards with cute jars and labels.

Domestic Goddess Tip: Use glass Kilner jars to store food and spices. Glass jars allow you to quickly see what you have in your kitchen cupboards without having to open every single container to check what’s inside.

3.

If you have a busy work and home life, finding delicious recipes to cook on a daily basis can be tricky.

If you keep enough spices and herbs in your pantry, you can easily jazz up simple meals such as spaghetti into something rather delicious.

Kilner Spice jars

If you enjoy adding flavour to your recipes you will love our brand new shaker jar lids, perfect for spice, herbs, parmesan cheese and even sweet cupcake sprinkles.

Store dry food safely and then shake or sprinkle over meals. http://bit.ly/1HCj63M

11th March 2015

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Perfect Mother’s Day with Kilner

Make Mother’s Day perfect with our unique Kilner jar gift ideas.

Paint your Kilner jar a beautiful pastel blue and pop in your mum’s favourite flowers. Video: http://bit.ly/1Jda7W6

For a sweet treat for Grandma, make her a quick Kilner jar tiramisu. Recipe: http://www.kilnerjar.co.uk/quick-tiramisu#cms-content-top

Pamper your mum with a Kilner gift jar. Fill the jar with hand cream, nail files, foot scrub and cute nail varnish. Or make your own homemade foot scrub with sugar and peppermint oil.

Infuse alcohol with fresh fruit or spice to make a delicious gift.

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Visit: www.kilnerjar.co.uk

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24th February 2015

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Kilner Rocky Road Popcorn Makes Movie Nights Magical

Kilner Rocky Road Popcorn Makes Movie Nights Magical

One of the best things about winter is being able to snuggle up on the sofa to watch festive movies.

Gather your loved ones together for a night worth staying in for.

Bring down a duvet, make the popcorn and put a movie on.

Rocky Road Popcorn

Ingredients

-50g salted butter

-70g popcorn kernels

-60g milk chocolate, melted

-65g mini marshmallows

-65g malted chocolate balls

Method

-Melt the butter in a large, deep pan that has a tight fitting lid. Add the popcorn kernels and stir to ensure each one is coated in butter.

-Turn the heat down to low and place the lid on the pan. Leave to cook until you hear popping. Do not take the lid off the pan. Leave until the popping sound begins to slow down.

-Holding the lid down, shake the pan gently to avoid the popcorn burning at the bottom of the pan.

-Remove from the heat and leave the lid on for a few minutes.

-Spread the popcorn out onto a baking tray and drizzle with melted chocolate. Leave to set.

-Next add the marshmallows and malted chocolate balls and combine.

-Fill into Kilner jars as gifts for friends and family or a cheeky snack.

Recipe created by Food Network UK.

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Visit www.kilnerjar.co.uk for more recipes and inspiration.

20th November 2014

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Kilner Jar Pumpkin Chutney, Perfect for Halloween

Pumpkin Chutney

A delicious recipe, perfect for Halloween.

Based on a classic mango chutney, this is sure to go down a storm with a curry at Halloween!
Ingredients
  • 1kg pumpkin or butternut squash, diced (prepared weight)
  • 1 medium onion
  • 1 inch piece ginger, grated
  • 3 cloves garlic, grated/crushed
  • 500g sugar
  • 1 tsp salt
  • ½ tsp chilli flakes
  • 3 cardamom pods
  • 5 peppercorns
  • 250ml cider vinegar
  • 1 tsp black onion seeds
Instructions
1. Crack the cardamom pods open to remove the seeds and discard the shells. Grind the seeds, together with the chilli flakes and peppercorns then toast in a preserving pan or other large heavy-bottomed pan until warm and fragrant.
2. Add the rest of the ingredients except the sugar to the pan along with 250ml water and simmer over a medium heat for 30 minutes, stirring frequently.
3. Add the sugar to the pan and stir until completely dissolved. Leave to simmer for a further hour, stirring every now and then. If the chutney looks too dry, add a little extra water. If too watery, simmer for longer.
4. The pumpkin should be tender at this stage, so now you can decide the texture of the finished chutney. Left as it is, it will be fairly chunky but if you want it to be completely smooth, use a blender to puree it. I wanted it somewhere in the middle, so used a potato masher to break down some of the chunks but left some in.
5. Pot up into sterilised jars and leave to cool completely.
Store for 2 weeks or so before eating to allow the flavours to mature.
Details

Prep time: 15 mins Cook time: 1 hour 30 mins Total time: 1 hour 45 mins Yield: Around 1l of finished chutney

13th October 2014

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