Hi there Kilner Club member! Take a look at some of our inspiring ideas for your Kilner jars below….
It’s a brilliant time to pickle! Maybe you’re a seasoned pro or maybe you’ve never heard of pickling at all… don’t worry we’ve got you covered. Last week we celebrated World Pickling Week and shared a host of new recipes and tutorials on how to pickle. Check it out HERE.
We love using our jars to store a range of dried fruits, seeds and herbs.
It keeps them fresh and always ready for when you’re on the go or even on your desk at work. Be inspired HERE.
The Kilner dispenser was a smash hit in gardens all around the world last year. In 2016 it has been labelled a ‘must have’ item for the Summer. See our range HERE.
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
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!
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.
In the sunny Kilner allotment we’ve gathered some rather tasty looking rhubarb to make some homemade cordial. This special Rhubarb Cordial will have you sipping from your Kilner jar with your feet up in the sun all day long!
The recipe for the Rhubarb Cordial is as follows:
400g of rhubarb (3 large stems) cut into 2.5 inch/6 cm lengths and cut in half length-ways if the stems are nice and thick.
4 tbsp of honey
2 whole star anise
2 tsp ground ginger
Splash of water
How to make:
Heat oven to 140C
Arrange the cut lengths of rhubarb in the base of a rectangular oven dish (you get 3 rows side-by-side in a 30 cm x 20 cm Mason Cash rectangular oven dish).
Break up the star anise and tuck the broken pieces in-between the rhubarb.
Sprinkle the ground ginger over all the rhubarb.
Dollop the honey on top (You can use set honey it gives a better flavour, not just sweetness). No need to mix it in as it will melt into the rhubarb juices as it heats up.
Add a splash of cold water, not very much at all; you just want to get a bit of steam going when you put it in the oven.
Cover the oven dish with foil and pop in the oven for half an hour or until the rhubarb is soft and tender but still keeps its shape.
Place a sieve over a bowl or jug and spoon the cooked rhubarb into the sieve to drain, pour over the juice too to strain out any pieces of star anise.
After just a minute or two transfer the rhubarb into a Kilner jar, this is your compote. It seems rather dry at this stage but the juice will release further in the jar as it cools. This compote is great with Greek yogurt or your porridge in the morning, but as it is not overly sweet (the sweetness
has gone into the cordial) it can be served with mackerel as a savoury relish.
Pour the collected juice into a 250ml square clip-top bottle, seal and allow cooling before chilling in the fridge. The chilled cordial can then be diluted to taste with still or sparkling water. It keeps in the fridge for a fortnight.