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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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

Method

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.

Tip

Make sure that the lemons are unwaxed.

4th August 2014

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Guilt Free Kilner Desserts

If you’re looking for a healthier option on the dessert menu, why not indulge in a fruity, creamy Kilner Jar treat.

These simple ideas create mouth watering desserts to satisfy your sweet tooth.

Kilner Berry Compote

What you need:

  • A small Kilner jar
  • Summer berries
  • Yoghurt
  • Honey
  • Chopped  nuts
  • Plain digestive biscuits

Method

  1. Break up your digestive biscuits using a rolling pin and a tea-towel. Place the biscuits on a counter and cover with the towel. Gentle hit the biscuits until its breaks into small pieces.
  2. Add the biscuit to the base of the Kilner jar.
  3. Next add a small layer of yoghurt on top of the biscuit base.
  4. Add a handful of summer berries on top of the yoghurt layer.
  5. Add a second layer of yoghurt
  6. Sprinkle over chopped nuts
  7. Drizzle over honey
  8. Enjoy

Chocolate Banana Dream

What you need:

  • A small Kilner jar
  • A banana
  • Milk chocolate drops/buttons
  • Thick creamy yoghurt

Method

  1. Slice your banana into bite size pieces and add to your Kilner Jar
  2. Add yoghurt until it covers all of the banana
  3. Sprinkle over milk chocolate buttons
  4. Enjoy

Stewed Apple Crumble

What you need:

  • A  small Kilner jar
  • A cooking apple medium sized
  • Sugar
  • Yoghurt
  • Digestive biscuits
  • Honey to taste

Method

  1. Chop up your apple and stew until soft.
  2. Add sugar until apple is sweet to taste
  3. Add the apple to the Kilner jar and cool in the fridge for about ten minutes.
  4. Break up the digestive biscuits using a rolling pin and a tea-towel.
  5. Pour biscuit crumbs over the apple.
  6. Pour yoghurt over the biscuit
  7. Drizzle honey over the top.
  8. Enjoy

1st May 2014

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