Seville Orange Marmalade

It’s marmalade season! There is no better way to use seasonal citrus than to make a delicious marmalade to spread on toast and crackers. 


Storage: up to 2 years
Makes: 5 x 450g jars

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


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

TIP: This helps release the pectin which helps the solution set.

  • 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.
  • Add in the sugar and lemon juice and mix well to dissolve the sugar.
  • Boil for about 20 minutes until setting point has been achieved then remove from the heat.
  • Leave the marmalade to cool down for ten minutes then stir slowly to diffuse any foam from the top.
  • Pour the marmalade into warm sterilized Kilner jars and store in a cool dark place.

29th January 2016

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Know to Sloe with Kilner: Gin

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 Gin…

You’ll need (for 1 litre):

  • 700ml of Gin
  • 800g of Sloe Berries (roughly 400 berries)
  • 280g Granulated Sugar

How to Make:

1. Wash your berries but make sure that they are dried thoroughly.

2. Prick each berry with a sharp tool (suggest a pin or a fork prong). This helps to release the juices and flavours.

3. Add the berries to the Kilner cliptop jar then add the gin and the sugar and store in a dark dry place.

4. Tip the jar upside down and gently shake every couple of days. This allows all of the ingredients to agitate together and enriches the flavour.

5. Leave the mixture for at least 3 months – just in time for Christmas. If you can wait, it will taste even better in February.

6. Strain the liquid using the muslin cloth and decant into the individual sloe gin bottles.

Extra sugar can be added after to taste.

Remember – the longer you leave it – the better it will taste!

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30th September 2015

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Damson Plum Jam

“If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That’s the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can’t be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year I have figured out how to avoid that and have updated the recipe.”

Prep: 15 mins
Cooking: 45 mins


  • Wash and pick over the plums.
  • Combine the plums and the water.
  • Bring to a boil and cook 15 minutes, stirring constantly.
  • Allow to cool enough to handle – or completely, if you like – and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).
  • Return the pulp to the rest of the jam once the pits are out.
  • Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.
  • Bring to a boil, boil 10 minutes to sterilize.
  • Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.
  • Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test — Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet — 104°C/220°F; 1,001 feet to 2,000 feet — 103°C/218°F
  • Sheet or spoon test — Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
  • I like the ‘sheet’ test.
  • As the jam cooks, remove any pits you may have missed.
  • Remove from the heat and stir and skim 5 minutes.
  • Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.
  • Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.

29th July 2015

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Kilner Jar Berry Sorbet

We’ve had tonnes of amazing Kilner jar recipes this summer, but this Super Berry Sorbet is one of our favourites. Tasty and refreshing, this sorbet is made for enjoying whilst relaxing in the sunshine!


  • 300g of frozen berries
  • A handful of ice
  • Juice of half a lime
  • 50g caster sugar
  • 50ml water


  • Add the lime juice and water to a jug. Then add the caster sugar to the mixture and stir until dissolved.
  • In a food processor, blend the ice cubes and frozen fruit. Then slowly add the water, lime juice and sugar mixture.
  • Blend for 3-4 minutes on a high speed until the sorbet is smooth in texture and there are no lumps.
  • You can serve this now or add to a small container, freeze and serve when you fancy an icy, sweet treat!


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Recipe courtesy of: @DaniellePinocci from

15th July 2015

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Summer Cocktail Recipes

The sun is finally out and we couldn’t be happier! If you’re thinking of ditching the beer gardens and opting to catch some rays in your own back garden, you’ll need some delicious cocktails to quench your thirst.

p.s. All the glassware seen in the summer cocktail recipes can be purchased from the Utility website here, or from dozens of other retailers here.

Here’s four delicious concoctions:

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All of these recipes can be re-scaled to fit our 5L and 8L Storage Jars with Dispenser Taps so you can share them with the whole party!

Thanks to



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4th June 2015

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