Kilner family opened a second glass works in

The original Kilner Jar was invented by John Kilner in the 1840’s at
the Kilner Glass Works in Thornhill Lees, Dewsbury. In 1886 the
Kilner family opened a second glass works in Conisbrough in the Don
Valley. This second glass works was run by Caleb Kilner, grandson
of John Kilner, and his cousin Kilner Bateson. Along with running the
glass works Caleb Kilner was also president, then Vice President of
the Yorkshire Glass Bottle Manufacturers Association and he served
on the Committee of the
National Glass Bottle
Manufacturers Association.
In 1862 one of the Kilner glass work factories won the
only medal awarded to British Glass Bottle Makers at
the Great International Exhibition held in London.
Throughout the 1870’s and 1880’s the Kilner family
business went on to win medals and awards in Paris,
Philadelphia, Sydney and Melbourne.
Despite the commercial success enjoyed by the Kilner family other glass bottle manufacturers
were quick to copy the design of the Kilner Jar and the Kilner family were forced into
bankruptcy in 1937 selling the patents and trademarks for the original Kilner Jar design to the
United Glass Bottle Company.
The traditional design of the Kilner Jar has changed over the years
since its conception but the principle has remained the same.
The first Kilner Jar consisted of a glass lid which fitted over the top of
jar and was secured using a metal screw band, later jars changed only
slightly with the glass lid fitting inside the neck instead of across the
top. Following this was the “Ravenhead Red Top” where the metal
screw band was replaced by a plastic one which came in red, orange or
brown.
Present day Kilner jars now come in 2 styles. The Cliptop which has a
glass lid and rubber seal and closes using a metal clip and the preserve jar which features a 2
part lid, a metal screw band and a metal vacuum seal disc, along with a selection of vital
preserving accessories.
Long handle wooden, metal or silicone
spoon
Nonmetallic spatula
Thermometer
Scales
Kilner muslin cloth
Range of knives
Jar Labels
Chopping board
Kilner Preserve jars
Mixing bowls
Kilner Clip tops jars
Kilner Jam pan
Kilner easy fill funnel
Spare Kilner vacuum seal lids and Kilner
rubber seals
Kilner straining funnel
Saucers or plates
Ladle
Kilner jam jar tongs
It is a question which is often asked 'what is the difference between a preserve and a conserve or a jam and a
jelly?' Jams, jellies, preserves, conserves, marmalades, fruit butters and fruit curds all contain a mix of fruit and
sugar that, when cooked, will thicken.
Jam: Recommended shelf life: 1 year
Jams are without a doubt the most familiar of all preserves. They are a cooked mix of fruit and sugar.
Jams require the chosen fruit to be finely chopped, mashed or crushed.
Jelly: Recommended shelf life: 1 year
Jelly is a cooked mix of fruit and sugar which is strained to give a clear liquid. Jellies are best made
using fruits which contain high levels of both pectin and acid. A jelly should be solid, easy to cut with a
knife but also spreadable.
Preserves: Recommended shelf life: 1 year
Preserves are a cooked mix of fruit and sugar where the fruit is left in large pieces. Aside from the size
of the fruit preserves are the same as jams.
Conserves: Recommended shelf life: 1 year
Conserves are a cooked mix of fruit, sugar, nuts, raisins, dried fruit and spices. A conserve will have a
similar texture to jam, firm but spreadable.
Marmalade: Recommended shelf life: 2 years
Marmalade is a cooked mix of fruit, commonly citrus, and sugar. The consistency of marmalade is in
between a jam and a jelly where small pieces of citrus are suspended in a jelly mixture.
Fruit Butters: Recommended shelf life: 9 months, needs refrigerating after opening
Fruit Butters, so called because they are a soft spread like butter, are a mix of pureed cooked fruit which
is then added to sugar and heated gently until smooth.
Curds: Recommended shelf life: 1 month, needs refrigerating after opening
Curds are a mix of citrus fruit, sugar, butter and eggs which are cooked to make a smooth, thick, creamy
spread. Due to curds containing eggs they need to be kept in the fridge.
Step 1: Sterilizing your Kilner jars
Always sterilize more Kilner jars than you think you will need because inevitably you will always have
more recipe than Kilner jars if you don't.
Important note: do not attempt to sterilize your Kilner bottles and jars by pouring boiling water into them.
Step 2: Prepare your recipe
Once you have selected your recipe follow its instructions for preparation and making. Always read your
recipe through a couple of times before you start making so that you are familiar with the process and
have all of the ingredients to hand.
Step 3: Fill the Kilner jars
Once your recipe is ready carefully remove your sterilized Kilner jars from the vessel keeping them
warm. If they contain any water tip it away carefully. Place the empty Kilner jars onto a heat proof
surface such as a chopping board and place a funnel, if using, into your first Kilner jar, then using a
ladle, transfer your recipe from the pan to your Kilner jars making sure to fill them to the point indicated
by your recipe.
Once each Kilner jar is filled use a non-metallic spatula to remove any air bubbles by running it around
the inside of the Kilner jar between the food and the Kilner jar. Finally wipe the rim and threads of the
Kilner jar to remove any food debris.
Step 4: Closing your Kilner jars
Now that your Kilner jars are filled you need to close them while the contents are still very hot. Place
the lids on to your Kilner jars, if you are using a screw band make sure to release the screw-band by ¼
turn to allow steam to escape, if you are using a clip top place the rubber seals onto your Kilner jars and
close the clips.
Unless you are canning or preserving bottled fruits you can move straight on to step 6
Step 5: Processing your Kilner jars
This step is only for bottling fruit and canning it is not necessary when making jams, jellies, conserves,
preserves, pickles or chutneys.
Using jar tongs or oven gloves because your Kilner jars will be hot, place your filled Kilner jars into a
large empty pan, one at a time. You need to make sure the Kilner jars do not sit directly on the bottom of
the pan so place them onto a rack or on a folded cloth which you have placed in the bottom of the pan.
Making sure your Kilner jars aren’t touching fill the pan with cold water until your Kilner jars are
completely covered. Bring the water to the boil and boil for the length of time indicated by your recipe.
Turn off the heat and again using jar tongs or hand protection remove the Kilner jars from the pan
making sure to place them on a heat proof surface.
Step 6: Checking the airtight seal has formed
Now your Kilner jars are closed you need to leave them to cool for 24 hours untouched. After the 24
hour cooling period you need to check your Kilner jars to make sure an airtight seal has formed.
To check the seal of a screw band Kilner jar; undo screw-band and lift the Kilner jar by the lid only. If
an airtight seal has formed the lid will not move, now replace screw-band and store. If the lid moves an
airtight seal has not formed and you must either reprocess your Kilner jars or eat the contents
immediately.
To check the seal of a clip top Kilner jar; undo the clip and lift the Kilner jar by the lid only. If an
airtight seal has formed the lid will not move, now fasten clip and store. If the lid moves an airtight seal
has not formed and you must reprocess your Kilner jars or eat the contents immediately.
Sterilizing your jars removes all bacteria, yeasts, fungi and organisms from the jar so that when you use it for
preserving, the food will remain fresh within the vacuum.
There are two methods you can use for sterilizing Kilner clip top jam jars, bottles, Kilner preserve jars, lids and
seals and it is up to you which method you choose but we recommend the water bath method as the most
suitable.
Regardless of which method you choose, is to check the jars or bottles thoroughly for damage such as cracks,
breaks, and chips. If you find any of your jars or bottles are damaged you must discard them.
Now follow one of the following 2 sterilization methods below. It is
important that you only sterilize your jars, bottles and lids or seals a
short time before you are ready to fill them to ensure they remain
warm for the filling process.
Method 1: Water Bath
Step 1: Remove the lids or rubber seals from your jars and put to one
side. Next place the jars into a Kilner jam pan and fill with water
until jars are covered. Bring to the boil and keep at the maximum
temperature for 10 minutes, turn the heat off and cover the pan to
keep the jars warm until you are ready to fill them.
Step 2: Place vacuum seal lids or rubber seals in a small pan and fill
with 4 inches of water, heat and simmer at 182 degrees for 10
minutes, turn the heat off and cover the pan until you are ready to seal the jars.
Method 2: Dishwasher
Step 1: Remove the lids or rubber seals from your jars and place everything into the top rack of your dishwasher
and run it on a hot wash. No detergent or cleaning solutions should be used.
Step 2: Time your dishwasher cycle to finish just as you are ready to fill the Kilner jars or leave the jars and lids
or seals inside the dishwasher to keep warm until you are ready to fill them.
NOTE:
Important: do not attempt to sterilize your Kilner bottles and jars by pouring boiling water into them.
Always take care when sterilizing jam jars and handling hot jars and lids, please use the appropriate equipment
such as Kilner jam jar tongs or oven gloves.
When making a preserve an essential part of the process is the setting point. When making jams, jellies or
marmalades there are various methods for testing that the correct setting point has been reached.
Method 1: The Wrinkle Test
Once you think setting point has been reached remove the pan from the heat, making sure to use hand protection
and place it on a heatproof surface. Next, using a spoon, transfer some of the
boiling preserve from the pan to a cold saucer or plate, which has been chilled
in a fridge.
Allow the preserve to cool and using your forefinger push it. If the preserve has
reached setting point then it will wrinkle. If you only see a slight amount of
wrinkles appear then the setting point has not been reached so return the pan to
the heat and continue to boil for another 1-2 minutes and then repeat the testing
process.
Method 2: The Flake Test
Once you think the setting point has been reached remove the pan from the heat, making sure to use hand
protection and place it on a heatproof surface. Next, using a clean wooden spoon, stir it around in the preserve
until the head of the spoon is completely coated. Hold the spoon away from the pan and allow it to cool slightly
then with the spoon vertical hold it back over the pan. If setting point has been
reached the preserve will slide down the head of the spoon and hang off the
end but it will not drop back in to the pan unless you shake the spoon firmly.
If the preserve runs straight off the spoon and back in to the pan then it has
not reached setting point so return it to the heat and boil for a further 1-2
minutes and then repeat the testing process.
Method 3: The temperature test
To conduct this test you will need to have a sugar thermometer that can read temperatures up to 250 degrees.
With the pan still on the heat put the thermometer into the preserve and move it around
through the preserve, this will make sure that you get an overall reading of the
temperature. Now remove the pan from the heat and read the temperature.
The temperatures required for setting point are between 220 degrees for jams, jellies,
and marmalades.
After you have measured the temperature please take care to place the thermometer on a
heatproof surface to cool down.
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Always use fresh, dry and slightly under ripe fruit, only wash it if necessary and if you do have to wash
make sure to dry it thoroughly.
At the start of your recipe we recommend to always simmer the fruit on its own before adding any sugar
or other ingredients, this will draw out the pectin and allows the
fruit to soften.
If you are working with hard fruits then always add a little water
to the pan during stewing, this will help to soften the fruit and
skin.
To prevent scum forming on the top of your jam add a knob of
butter to your fruit at the same time as you add the sugar or by
either stirring the jam in the same direction continuously until it
has dispersed.
To help keep the fruit in your jam/marmalade whole or in
chunky pieces allow the sugar and fruit mixture to warm up
gently before bringing it to the boil.
When cooking your jam/marmalade once it has reached a rapid
rolling boil do not stir it.
To help make sure that the fruit is evenly distributed throughout
your jam or marmalade allow the pan to rest for 10 minutes after
setting point has been reached.
It is important to soften the fruit thoroughly when making jellies so simmer it gently for 45-60 minutes.
To achieve a clear jelly strain it through a jelly bag that has been scalded first in boiling water, scalding
the bag will stop it from soaking up the juices as your jelly strains through.
To keep your jellies clear and bright in color only add the sugar to a boiling fruit mixture. The longer
you cook the sugar the darker your jelly will be.
Once your jelly is made, transfer it to the jars and seal as quickly as possible, do not leave it standing.
For those lovers of the sweet and sour flavors of the pickles and chutneys here is your guide to the differences
between them. These sweet and sour preserves are relatively easy and cheap to make, you are no longer
concerned with pectin and acid levels, only flavor, spice and bite. Pickles and chutneys need time to mature in
flavor after making them so we recommend leaving them for up to 10 weeks
before opening to allow the flavors to fully develop.
Clear Pickles: Recommended shelf life: 2 years
Making clear pickles is a traditional way of preserving vegetables which
dates a long way back in British history. The vegetables used for clear
pickles are often left raw and whole and the main ingredients used are
vinegar and salt with sugar, honey, herbs and spices added only for extra
flavor.
Sweet Pickles: Recommended shelf life: 2 years
Sweet pickles are a mix of lightly cooked vegetables and sweet vinegar. The vegetables are generally kept in
large pieces. Common ingredients which are used to add flavor to sweet pickles are spices such as ginger, all
spice and cloves. You can make a slight variation by thickening the vinegar using cornstarch and make the most
common of all pickles 'piccalilli'.
Chutneys: Recommended shelf life: 2 years
Originally learnt from the Indian colonies in the nineteenth century, traditional British chutney is a sharp, sweet,
rich and highly spiced preserve made using a mix of vegetables and fruit which is cooked for a long time. The
vegetables and fruit need to be cut into small pieces and the resulting mixture should be easy to spoon and
spread.
Relishes: Recommended shelf life: 1 year. Needs refrigerating after opening
Relishes are made from a mixture of fruit and vegetables which have been diced and are then cooked for a short
period of time. Relishes tend to be spicy and sweet and sour all at the same time. Relishes do not need time to
mature like pickles and chutneys and they must be stored in the fridge after opening.
Pickles are an easy preserve to make provided you are well prepared. Your main priorities are the raw
ingredients, good spiced vinegar and the maturing period you allow before opening them.
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Always make sure to rinse and drain your prepared fruit and
vegetables after you have salted them.
To prevent your pickled vegetables or fruit from bruising do
not pack them to tightly when you come to pot them.
You must make sure to leave enough room at the top of the
jars for a good amount of vinegar to be added to the fruit or
vegetables. We recommend leaving no less than 1 inch.
Always make sure that you use vinegar proof lids when
sealing the jars, metal lids are not suitable as they will give
your pickled fruit and vegetables a metallic taste. The Kilner
clip top jar is perfect for pickles because of its glass lid.
It is important to let your pickles mature in flavor before you
open them so store them in a cool, dry, dark place for at least
4 weeks but the longer you leave your pickle to mature the more intense the flavor will be when you
open them.
When starting out to make your chutney make sure you have allowed yourself at least 2 hours because
chutneys are better when they are not rushed. The more time you
spend making it the better the end product will be.
When making chutneys only use a pan made from stainless steel
and wooden utensils. If you use products made from any another
materials they may react with the vinegar and change the flavor or
color of your chutney.
To make chutney which not only tastes good but is also appealing
to look at make sure you spend the time when preparing the fruit
and vegetables to cut them all into the same size pieces.
It is essential that chutneys are allowed a long and slow cooking
period in a pan that is not covered with a lid. This will allow your
chutney to become rich and smooth.
You must not allow your chutney to burn on the bottom of the
pan, as this will flavor the whole batch so when you are nearing
the end of the cooking time stir it continuously.
You can check that your chutney is the right consistency and ready for potting and sealing by running a
wooden spoon through the chutney across the bottom of the pan to form a channel. If the chutney
immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2
seconds then the right consistency has been reached.
Chutneys are best eaten after a long maturing period so we recommend storing them in a cool, dry dark
place and leaving them for no less than 8 weeks before opening them.
The four spoilers are Enzymes, Bacteria, Mold and Yeast. These are not things which you need to be frightened
of provided you follow the simple rules given below you will avoid these spoilers and be able to enjoy your
homemade produce.
First we will tell you a little about the four spoilers and then we will tell you how to eradicate them.
Enzymes: Enzymes are most active at temperatures between 85 and 120 degrees however they will be
destroyed at temperatures over 140 degrees.
Bacteria: Bacteria cause food to rot so it is vital that it is destroyed during the preserving process.
Mold: Mold thrives at temperatures between 50 and 100 degrees but can be destroyed at temperatures between
140-90 degrees.
Yeast:. Most yeast will grow in food containing over 60% sugar if it is badly covered allowing air to get to it
but it can be destroyed at temperatures above 140 degrees.
Avoiding The Four Spoilers
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Hygiene: all equipment and work surfaces need to be thoroughly cleaned and jars which will be used to
store your preserves, once made, must be sterilized.
The use of high temperatures is paramount in destroying these spoilers so it is an integral part of the
preserving process. The Kilner jam pan, funnels and jars can withstand the required high temperatures
making them the ideal tools for the job.
The high concentrations of sugar, acid, alcohol or salt in preserve mixtures serve to kill off the spoilers.
The final step is excluding air from the finished product. Kilner jars are ideal for created an airtight
vacuum seal provided you follow the filling and closing instruction provided.
Poor set: Before you start you need to have a selection of sterilized Kilner jars available for re-potting your
jam. Empty the runny preserve back into your Kilner jam pan. Bring it to boil, stirring it constantly to stop it
from sticking, allow it to boil for 1 minute. If the set is now correct then re pot and seal your Kilner jars. If
the set is still runny then try adding pectin. Please be careful when adding pectin as too much will leave you
with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary.
The fruit has floated to the top of your preserve: Unfortunately it is not possible to rectify this after the
preserve has been sealed. For future batches we advise you to let your preserve rest for 10 minutes once setting
point has been reached. This will allow you to see if the fruit rises to the top, if it does stir the preserve to
redistribute the fruit and then pot immediately.
Preserve has a burnt flavor: This will happen if your preserve has stuck to the bottom of the pan and burnt
during boiling. To avoid this for the future stir your preserve constantly whilst bringing it to a rolling boil.
Darkening in color: If the color of your preserve gets darker once it is stored this may be as a result of cooking
the mixture for too long. Make sure to follow the recipes times exactly. It is important to store your preserve in
a dark and cool location. Light and heat also may darken your preserve.
Cloudy Jelly: Your jelly can turn cloudy for a number of reasons; you may have used under-ripe fruit which
has released starch. You may have squeezed the jelly bag or muslin cloth whilst your jelly was straining
through it. You must leave your jelly to strain through untouched. Jelly can also turn cloudy if it is allowed to
cool before potting; jelly must be potted immediately after setting point has been reached.
Crystals have formed in your preserve: Although this is not desirable your preserve is still perfectly edible.
Crystals can form in your preserve because the sugar used has not been completely dissolved before boiling
your mixture or because too much sugar has been added.
Fermentation: Fermentation has occurred if small bubbles start to appear in your jam whilst it is being stored.
If this happens it means that yeast is present and it has started to react with the sugar. Next time you preserve
take extra care when sterilizing your jars and make sure a good airtight seal has formed after processing.
Mold: If mold appears in your preserve whilst being stored you must discard it immediately as it is not
edible.The next time you preserve be sure to take extra care during sterilization of jars and lids or seals and
make sure a good airtight seal has formed.
Shrinkage in the jar: If your chutney shrinks in the jar this is because a good airtight seal has not been
achieved which has allowed the moisture to evaporate. Always make sure a good seal has been achieved by
testing 24 hours after processing. Also make sure to replace vacuum seals lids after each use and replace rubber
seals after 10 uses unless used with acidic produce when they will need replacing after each use.
Liquid has collected on top of the chutney: If liquid collects on top of the chutney while it is in store it may
not have been cooked enough to allow sufficient evaporation. It is possible to rectify this, first you need to
sterilize a selection of jars ready for re potting afterwards, now empty the chutney back in to the jam pan and
bring it to the boil. Allow the chutney to boil until the excess liquid has evaporated. Now you can re pot and
seal your jars and store.
Soft pickles: If your pickles are soft when you come to eat them this may be down to using vinegar with low
acidity or not enough salt. Make sure to measure salt carefully and choose vinegar which has 5-7% acid content.
Another cause for soft pickles is storing them in a place which is too warm. Make sure to store pickles in a cool,
dry and dark place.
Tough pickles: Whereas too little salt causes soft pickles, too much salt causes tough pickles so take care to
measure the correct amount as indicated by your recipe. Tough pickles can also occur by processing them for
too long so be sure to time correctly.
Dark colored Pickles: Pickles can become dark if ground spices are used instead of whole spices. Darkening
can also occur if table salt is used as it contains anti-caking agents which cause discoloration. It is always
advisable to use pickling or kosher salt. Finally, the water used to make the brine may be hard; the ideal water
for making the brine is soft or distilled water.
Moldy Pickles: If your pickles are moldy when you come to eat them you must discard them immediately as
they are not edible. The next time you pickle be sure to take extra care over sterilization of jars and lids or seals
and make sure a good airtight seal has formed. Also make sure you wash each vegetable thoroughly before
processing. Unlike preserves these vegetables are not cooked so washing them is important.
Storage: up to 2 years
Makes: 5 16-oz jars
Ingredients:
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2.2 lbs valencia oranges
1/3 cup lemon juice
4 lbs raw (preferred) or granulated sugar
Method:
1. Wash the oranges then half them and
juice them and keep the squeezed
halves.
2. Slice the squeezed oranges into medium to thick pieces and place into a bowl along with
the orange juice and 10.5 cups of water. Leave the mixture to soak for 24 hours.
3. 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.
4. Add in the sugar and lemon juice and mix well to dissolve the sugar
5. Boil for about 20 minutes until setting point has been achieved then remove from the
heat.
6. Leave the marmalade to cool down for ten minutes then stir slowly to diffuse any foam
from the top.
7. Pour the marmalade into warm sterilized Kilner jars and store in a cool dark place.
Cooking time: 35 minutes plus standing time
Makes: Approx. (5lbs) – 3 medium preserving jars
Keeps: For 6 months
Ingredients:
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1 large cauliflower cut into florets
2 large onions peeled, quartered and sliced finely, or use pickling onions
2lbs mixed vegetables such as zucchini, runner beans, carrots and green beans cut into
bite-sized pieces
2 oz sea salt
2 tbsp plain flour
8oz granulated sugar (increase this quantity slightly if you don’t like the pickle too sharp)
1 tbsp turmeric
2oz powdered mustard (English Mustard Powder preferred)
3 cups spiced pickling vinegar
Method:
1. Put all the vegetables in a large non-metallic bowl. Dissolve the salt in 4 cups of water
and pour the brine over the vegetables. Put a plate on top of the vegetables to keep
them submerged and leave for 24 hours.
2. The next day, drain the vegetables in a colander and rinse in cold water. Bring a large
pan of water to the boil, add the vegetables and blanch for about 2 minutes. Do not
overcook them as they should be crunchy. Drain and refresh in cold water to halt the
cooking process.
3. Put the flour, sugar, turmeric and mustard powder in a small bowl and mix in a little
of the vinegar to make a paste. Put it in a large stainless steel saucepan along with the
remaining vinegar, bring to the boil and stir continuously so no lumps appear. Reduce
the heat and simmer for about 15 minutes.
4. Add the vegetables to the sauce and stir well so they are all coated. Ladle into warm
sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air
gaps, seal and label. Store in a cool dark place. Allow the flavors to mature for 1
month and refrigerate after opening.
Why not try your own richly spiced plum chutney from the recipe below which can be stored
for up to 6 months in your Kilner jars.
Storage: 6 months
Makes 4.5 lbs
Ingredients:
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2lbs 4oz plums, halved, stoned and finely
chopped
3 onions, finely chopped
½ cup dried cranberries or raisins roughly
chopped
1 tbsp finely grated ginger
1tbsp black mustard seeds
1 tbsp ground cumin
1tbsp paprika
1tsp chili flakes
3 cups red wine vinegar
2 c light brown 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 tenderize
the plums
3. Add in 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. Pour the chutney into warm sterilized jars and seal. Make sure the chutney is stored
for at least 2 weeks before opening.
Makes 2 1.0-liter jars
Keep for 1 month before consuming
Storage: 12 months
Ingredients:
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1 ¼ cups cider vinegar or white wine vinegar
2 cups granulated sugar
1 oz fresh root ginger, bruised
1 inch piece of cinnamon stick
1 tsp allspice berries
2.2 pounds small firm pears.
1tsp cloves
Method:
1.
Place all the ingredients apart from the pears and
cloves into a pan and cook on a low heat mixing
constantly until the sugar has dissolved. Once
dissolved, bring the contents of the pan to the
boil then reduce to a simmer.
2.
While simmering, peel the pears with the stalks
still on. Stick 2 cloves in each pear and place into
the liquid in the pan. Gently simmer until they
are cooked through but not too soft.
3.
Use a slotted spoon to remove the pears from the hot vinegar mix and place them into
warmed jars that have been sterilized.
4.
Boil the vinegar syrup for 5 minutes, and then strain the liquid into the jars over the
pears.
Cover with vinegar-proof lids. Store for a month before opening.
5.
Ingredients
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2 lbs fresh strawberries, washed and hulled
1 ¾ lbs granulated sugar
4 tablespoons lemon juice
Method
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Add all of the strawberries into a Kilner jam pan and
crush with a potato masher.
Add the sugar and lemon juice. Stir over a low heat
until all of the sugar is dissolved.
Increase the heat to high and bring the mixture to a
rolling boil.
Continue to stir and boil until the mixture reaches 220 degrees
Cool slightly, transfer to hot sterile Kilner jars, leaving about ½ inch space between the
lid and seal.
Keeps for 6 months in a cool, dry cupboard.
Once opened, refrigerate.
Cooking time: 1 hour – 1 hour 20 minutes
Makes: Approx 760ml (1 pint) – 2 small jars
Keep: 1 month refrigerated
Ingredients:
 4 fresh red bird’s eye (thin)
chiles, stalks removed.
 1 dried chipotle chile
 4 ripe tomatoes, quartered
 1 carrot chopped
 1 small onion chopped
 1 celery stick chopped
 2 tbsp agave syrup or clear honey
 1 tbsp tomato purée
 2tbsp red wine vinegar
 1 tsp tamarind paste
 5 oz organic apple juice
 Salt & freshly ground black
pepper
Method:
1 - Put all the ingredients except the salt
and pepper in a preserving pan or a large heavy-based stainless steel saucepan. Bring to the
boil, reduce the heat. Cover and simmer gently, stirring occasionally for 45 minutes or until
pulpy.
2 - Purée in a blender or food processor with 5 tbsp of water, stopping and scraping down
the sides as necessary, then rub through a sieve into a bowl. Season to taste.
3 - Pour the sauce into warm sterilized jars with non-metallic or vinegar-proof lids, top with
waxed paper discs, seal and store in the fridge for up to one month.
Cooking Time: 1 ½ hours plus straining time
Makes: 4½lbs – 6 Medium jars
Storage: 9 months
Ingredients:
 1 Large Handful of Rosemary
Sprigs
 2 lbs sour cooking apples,
roughly chopped
 2 lbs granulated sugar
 Juice of 1 Lemon
Method:
1- Pre-heat the oven to 300
degrees. Strip the rosemary
leaves from their stalks.
Reserve the stalks and scatter
the leaves onto a baking
sheet and put in the oven for 30-40 minutes to dry out. Remove the dried leaves
and put to one side.
2- Put the chopped apples, together with their cores and pips into a preserving pan or
a large heavy based saucepan. Pour in 1.2 Liter (2 pints) of water and add the
reserved rosemary stalks. Bring to the boil then simmer gently for 30-40 minutes
or until the apples have turned to mush. Then mash them with a potato masher or
fork.
3- Put the pulp into a jelly bag or a muslin-lined sieve and leave to strain overnight.
Measure the strained juice and calculate the sugar; for every 2 cups of juice use 1lb
of sugar (you should have about 4 cups of juice).
4- Put the strained juice, sugar, lemon juice and dried rosemary leaves into a saucepan
and heat over a moderate heat, stirring until the sugar has all dissolved. Bring to
the boil and cook at a rolling boil for 20 minutes or until the jelly reaches the
setting point. Remove the pan from the heat while you test for a set.
5- Leave to cool for 10 minutes (to ensure the rosemary is distributed evenly). Ladle
into warm sterilized jars, cover with waxed paper discs, seal and label. Store in a
cool dark place, and refrigerate after opening.
Cooking time: 10 minutes plus maturing time
Makes: Approx 1lb – 1 small preserving jar
Keep: 6-9 months refrigerated
Ingredients:






4 organic lemons, washed
4 oz coarse sea salt
A few bay leaves
½ tsp black peppercorns
1 dried chilli
A few cloves, or coriander or
cumin seeds (optional)
 Freshly squeezed juice of 2 extra
lemons
Method:
1 - Cut two-thirds of the way through
each lemon with a sharp knife, then
make a similar cut again at right angles
to the first cut. The 2 deep cuts should
produce 4 quarters that are joined at the
base.
2 - Open each lemon out slightly, pour
salt into the crevices and pack tightly
into a sterilized preserving jar.
Distribute your choice of herbs and
spices, if using, among the lemons
(these will look lovely if the lemons are
to be given as gifts). Add the rest of the
salt to the jar.
3 - Pour the lemon juice into the filled jar, if there is not quite enough top up with boiled
cooled water. Seal and leave at room temperature. The salt will form a brine; invert the jar
from time to time to distribute the salt and juice. Leave for 3-4 weeks for the lemon rinds to
soften.