Kilner Recipe Book 2018

Recipe Book

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JAMS, JELLIES & PRESERVES

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Strawberry Jam

Ingredients 900g / 2lb fresh strawberries, washed and hulled

Method Add all of the strawberries into a Kilner ® Preserving Pan and crush with a potato masher.

800g / 1lb 8oz caster sugar

Add the sugar and lemon juice.

4 tbsp 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 until the mixture reaches 105°C / 220°F whilst continuing to stir.

Cool slightly and transfer the mixture into hot sterile Kilner ® Jars, leaving about 1cm / 1/2 inch space between the lid and seal your jar.

Process your Kilner ® Jars, store your produce unopened for up to 6 months. Once opened consume within 1 month. (please visit the Kilner ® website for information on how to process your jars).

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Rosemary Jam Ingredients 1 large handful of rosemary sprigs

900g / 2lb sour cooking apples, roughly chopped

900g / 2lb granulated sugar

Juice of 1 lemon

Method Strip the rosemary leaves from their stalks, scatter onto a baking sheet and place into a pre-heated oven 150°C (300°F / Gas Mark 2) for around 30-40 minutes. Once dried remove from oven and put to one side. Put the chopped apples, together with cores and pips into a Kilner ® Preserving Pan. Pour in 1.2 litres / 40 US fl oz of water adding the left over 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. Measure the strained juice and calculate the amount of sugar needed; for every 600ml / 20 US fl oz of juice use 450g / 1lb of sugar (you should have about 1.2 litres / 40 US fl oz of juice). Put the strained juice, sugar, lemon juice and dried rosemary leaves into a saucepan and heat, stirring until the sugar has dissolved. Bring to a rolling boil and cook for 20 minutes or until the jelly reaches the setting point. Leave to cool for 10 minutes. Put the pulp into a jelly bag or muslin-lined sieve and leave to strain overnight.

Ladle into warm sterilised Kilner ® Jars, leaving about 1cm / 1/2 inch space between the lid and seal.

Process your Kilner ® Jars, store your produce unopened for up to 6 months. Once opened consume within 1 month. (please visit the Kilner ® website for information on how to process your jars).

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Marmalade

Ingredients 1kg / 2lb 2oz Seville oranges

Method Wash the oranges then half and juice them, keeping the squeezed halves. Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5 litres / 86 US fl oz water. Leave the mixture to soak for 24 hours. Add the mixture into a Kilner ® Preserving 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 the sugar and lemon juice, stir over a low heat until all of the sugar is dissolved. Boil for about 20 minutes until the setting point has been reached.

75ml / 2.5 US fl oz lemon juice

2kg / 4lb 4oz demerara sugar

Cool slightly, and transfer the mixture into warm sterile Kilner ® Jars, leaving about 1cm / 1/2 inch space between the lid and seal of your jars.

Process your Kilner ® Jars, store your produce unopened for up to 6 months. Once opened consume within 1 month. (please visit the Kilner ® website for information on how to process your jars).

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Sweet Chilli Jam

Ingredients 8 red peppers, deseeded and roughly chopped

10 red chillies, roughly chopped

Finger size piece of fresh root ginger, peeled and roughly chopped

8 garlic cloves, peeled

400g / 14oz can cherry tomatoes

750g/ 1lb 10oz golden caster sugar

240ml / 8 US fl oz red wine vinegar

Method Put the peppers, chillies, ginger and garlic into a food processor, then whiz until finely chopped. Place the mixture into a Kilner ® Preserving Pan along with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any foam that comes to the surface, turn heat down to a simmer and cook for 50 minutes, stirring occasionally. Once the jam has become sticky cook for a further 10-15 minutes, stirring frequently so it does not catch and burn. Cool slightly, and transfer the mixture into warm sterile Kilner ® Jars, leaving about 1cm / 1/2 inch space between the lid and seal your jars. Process your Kilner ® Jars, store your produce unopened for up to 6 months. Once opened consume within 1 month. (please visit the Kilner ® website for information on how to process your jars).

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PICKLES, CHUTNEYS & RELISHES

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Wholegrain Mustard

Ingredients 2 tbsp yellow (white) mustard seeds

2 tbsp brown mustard seeds

100ml / 3 US fl oz white wine cider vinegar

1/2 tsp sea salt

1 tsp sugar

Method In a Kilner ® Jar, add the mustard seeds and cover with the vinegar. Leave to stand for 3 days - do not refrigerate. To prevent the kitchen from smelling of vinegar, cover with cling film. Check periodically - the seeds will swell as they absorb the liquid. Add additional liquid to prevent drying out, it does not matter if you add too much.

After 3 days drain off the surplus liquid and reserve.

Use a hand blender, food processor or pestle & mortar to grind the seeds into a paste. Add the salt, sugar and continue to blend. Add a little extra reserved liquid to get a mustard with a good consistency.

Pour into sterilised Kilner ® Jars and seal. If possible leave for a few days to mature.

Process your Kilner ® Jars, store your produce unopened for up to 6 months. Once opened consume within 1 month. (please visit the Kilner ® website for information on how to process your jars).

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Richly Spiced Plum Chutney Ingredients 1kg / 2lb 4oz, plums halved, stoned and finely chopped

3 onions, finely chopped

100g / 3.5oz dried cranberries or raisins roughly chopped

1 tbsp finely grated ginger

1 tbsp ground cumin

1 tbsp paprika

1 tsp chilli flakes

750ml / 25 US fl oz red wine vinegar

500g / 1lb 2oz light muscovado sugar

Method Mix all of the ingredients except the sugar together in a Kilner ® Jam Pan and bring to the boil.

Once boiling, reduce the heat, cover the pan and simmer for ten minutes to tenderize the plums.

Add in 2 tsp salt and the sugar and mix well to dissolve.

Keep the pan uncovered and boil the mixture for 25- 30 minutes stirring every so often to avoid it sticking to the pan. Pour the chutney into warm sterile Kilner ® Jars, wipe the rim and threads of your Kilner ® Jar and seal. Make sure your chutney is stored for at least 2 weeks before opening. Process your Kilner ® Jars, store your produce unopened for up to 6 months. Once opened consume within 1 month. (please visit the Kilner ® website for information on how to process your jars).

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Armenian Mixed Pickles

Ingredients 2 beetroots, peeled and sliced into discs

1/2 small white cabbage, sliced into wedges

200g / 7oz mixed runner beans or French beans, tailed

4 spring onions

1 head of wet (new) garlic, left whole, outer layer peeled

50g / 1 3/4 oz dill heads or stalks

50g / 1 3/4 oz fresh horseradish, chopped

1 litre / 34 US fl oz water

3 tbsp sea salt flakes

10 black peppercorns

10 mustard seeds

10 corriander seeds

Method Fill a 2 litre / 68 US fl oz Kilner ® Clip Top or Screw Top Jar with the vegetables, garlic, dill and horseradish. Bring the water, salt, peppercorns, mustard and coriander seeds to boil in a saucepan and leave to cool for 20 mins.

Pour into the jar and make sure all the vegetables are covered with the liquid.

Close the jars and leave on the worktop for a week to pickle.

Store in the fridge.

This will keep for months, unopened.

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Pickled Onions Ingredients 500g / 1lb 2oz small pickling onions

25g / 1oz salt

600ml / 20 US fl oz Sarsons malt pickling vinegar

100g / 3.5oz granulated sugar

10 peppercorns

2 tsp mustard seeds

1 tsp coriander seeds

2 bay leaves

Method Put the onions in a Kilner ® Preserving Pan and tip over a kettle of boiling water. Leave for 20 seconds then pour into a colander, return to the bowl and pour over lots of very cold water. The skins should now peel off very easily.

Once peeled, place into a preserving pan and sprinkle with salt. Cover and leave overnight or up to 24hrs.

Meanwhile, pour the vinegar and sugar into a preserving pan with the peppercorns, mustard seeds, coriander seeds and bay leaves. Bring to the boil then remove from the heat and set aside overnight to allow the spices to infuse. The following day, rinse the onions well and pat dry. Pack the onions into sterilised Kilner ® Jars then use a jug to pour over the vinegar, including the mustard seeds, coriander seeds, peppercorns and bay leaves, completely covering the onions. Ensure you leave 1.5cm / 1/2 inch headspace. Wipe the rim and threads of your Kilner ® Jar and seal. Process your Kilner ® Jars (please visit our section on processing your jars on our website).

Allow to mature for 6 weeks in a cool and dry place.

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Preserved Fruit

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Honey Preserved Cherries

Ingredients 900g / 6 cups cherries

950ml / 32 US fl oz water

500g / 1 1/2 cups honey

Vanilla pods cut into 2.5cm / 1 inch pieces

Method Sterilise your Kilner ® Jars.

Wash and pit your cherries over a large bowl to capture any juices.

Put the water and honey in a Kilner ® Preserving Pan and stir whilst bringing to the boil to dissolve the honey.

Spoon the cherries into warm, sterilised Kilner ® Jars up to 2cm/ 3/4 inch below the rim.

Add a piece of vanilla pod into each jar.

Pour honey syrup into each of the Kilner ® Jars leaving 1cm / 1/2 inch from the top.

Wipe the rim of the jars clean and seal tightly.

Process your Kilner ® Jars, store your produce unopened for up to 3 months. Once opened consume within 1 month. (please visit the Kilner ® website for information on how to process your jars).

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Preserved Lemons Ingredients 4 organic lemons, washed

115g / 4oz coarse sea salt

A few bay leaves

1/2 tsp black peppercorns

1 dried chilli

A few cloves, or coriander or cumin seeds (optional)

Freshly squeezed juice of 2 extra lemons

Method 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.

Open each lemon out slightly, pour salt into the crevices and pack tightly into a sterilised Kilner ® Jar.

Distribute your choice of herbs and spices among the lemons (these will look lovely if the lemons are to be displayed). Add the rest of the salt to the jar.

Pour the lemon juice into the filled jar, if there is not quite enough top up with boiled cooled water.

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.

Process your Kilner ® Jars, store your produce and consume within 6 months. Once opened consume within 1 month.

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SAUCES & KETCHUP

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Hot Chilli Sauce

Ingredients 4 fresh red bird’s eye (thin) chillies, stalks removed

Method Put all the ingredients except the salt and pepper in a Kilner ® Preserving Pan or large heavy-based stainless steel saucepan. Bring to the boil, then reduce the heat. Cover and simmer gently, stirring occasionally for 45 minutes or until pulpy. Puree 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. Pour the sauce into warm sterilised Kilner ® Jars, wipe the thread & rim and seal. Process your Kilner ® Jars (please visit the Kilner ® website for information on how to process your jars).

1 dried chipotle, quartered

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 puree

2 tbsp red wine vinegar

Your finished Kilner ® Jars will keep for 1 month once opened in the refrigerator.

1 tsp tamarind paste

150ml / 5 US fl oz organic apple juice

Salt & freshly ground black pepper

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Tomato Ketchup Ingredients 1kg / 2lb 2oz ripe tomatoes, roughly chopped

1 carrot chopped

1 small onion chopped

1 celery stick chopped

Good pinch of ground cloves

1 large bay leaf

2 mace blades

1 tsp sea salt

150ml / 5 US fl oz red wine vinegar

60g / 2oz light soft brown sugar

Method Put all ingredients except the sugar in a Kilner ® Preserving Pan. Bring to the boil, reduce the heat, cover and simmer for 30 minutes. Remove the lid and cook for a further 30 minutes, stirring occasionally Discard the mace and bay leaf. Puree the mixture in a blender or food processor, then rub it through a nylon sieve back into the rinsed-out pan. Stir in the sugar, bring back to the boil for 5 minutes, stirring all the time until the sauce is the consistency of thick cream. Pour into warm sterilised Kilner ® Bottles, wipe the thread & rim, seal and process (please visit the Kilner ® website for information on how to process your jars).

Your finished Kilner ® Jars will keep for 1 month once opened in the refrigerator.

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healthy eating

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Strawberry Jam Oats

Ingredients 45g / 1.5oz rolled oats

120ml / 3.5 US fl oz milk

100g / 3.5oz strawberries

1 tsp honey

1 tsp freshly squeezed lemon juice

1 tsp chia seeds

Method Set up 5 Kilner ® Jars. You can use a 0.5 litre / 17 -US fl oz Kilner ® Clip Top Jar or Preserve Jar.

Add the oats to each jar and seal and store in the fridge.

Add the strawberries, honey and lemon juice to a bowl and mash with a fork until pureed.

Add the chia seeds and mix well, you can make enough puree for the whole week ahead as long as it is stored in a airtight Kilner ® Jar in the refrigerator.

Add the milk to the oats before heading to bed each night.

In the morning, layer the strawberry jam on top of the oats. Feel free to top up with more fresh strawberries, nuts or any other topping of your choice.

Enjoy!

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Almond Milk Ingredients 1 cup raw unsalted almonds

1/2 tsp salt

6 cups water

4 pitted medjool dates

2 scraped vanilla beans

Method Place the almonds, 2 cups of water, and salt in a medium-size bowl. Soak the almonds overnight. After the soaking period is complete, drain the water and rinse the almonds. Squeeze the almonds to remove the peels. Place the almonds, 4 cups of water, dates and scraped vanilla beans into the blender. Blend the ingredients for 60 seconds on high. Strain the milk through a Kilner ® Muslin square or a clean tea towel by slowly squeezing the bag like you’re milking a cow.

Place the milk in a Kilner ® Bottle with a tight-fitting seal for 7 days.

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Mango & Chilli Salad Jar

Ingredients 1 mango, peeled and chopped

Method The Kilner ® Food On The Go Jar is perfect for separating wet and dry ingredients and ensures your salads are kept crisp and fresh.

1/2 fresh red chilli, de-seeded

Squeeze of fresh lime juice

Take half of the prepared mango and add to the blender along with chilli, lime juice and water.

4 tbsp of water

Season to taste and blend until smooth.

Salt and pepper to taste

Add your required amount of dressing to the bottom of your Kilner ® Food On The Go Dipping Pot.

Grated carrot

Chopped red pepper

In the Kilner ® Jar, layer the fruit and vegetables starting with the wettest ingredients first; mango, carrot, cucumber, blueberries and radish.

Chopped cucumber

Blueberries

Top with watercress.

Radish

Fit your dipping pot into the Kilner ® Jar and store in the fridge until you are ready to eat.

Watercress

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Kimchi Ingredients 900g / 1lb red cabbage, chopped

50g / 2oz pickling salt

225g / 8oz carrot, julienned

225g / 8oz daikon radish, julienned

6 green onions, sliced into 1inch segments

4 garlic cloves, minced

1 asian pear (or apple), peeled, cored and chopped

1 small yellow onion

240ml / 8 US fl oz water

50g / 2 oz Kochukaru (you can use cayenne pepper as a substitute)

2 tablespoons fish sauce

Method Place the thinly sliced cabbage leaves into a large bowl along with the salt. Massage the leaves until water begins to release.

Cover the cabbage with water and leave for a minimum of 2 hours, occasionally mixing the cabbage leaves (it will have reduced in volume and feel limp. Leave for another hour if still firm).

Strain the cabbage and rinse under running water, repeat and then return to the bowl. Add the daikon, carrot, green onions, ginger and garlic.

In a food processor, combine the pear, yellow onion, water, chilli powder and fish sauce until smooth and add to the cabbage. Mix the contents of the bowl well, making sure everything is coated with the sauce.

Pack the kimchi tightly into Kilner ® Jars, leaving 1-2 inch of headspace. Make sure the vegetables are pushed down and compact so they are fully submerged.

Clean the rims, removing any debris. Close the jars with a loose fitting lid and let ferment at room temperature. It can take up to 4 weeks to reach the desired flavour.

Taste the Kimchi every two weeks until desired flavour has been achieved. Everyone is different but you will be looking for a definite sour or tangy taste. Once you have reached the required levels, seal the jars tightly and store in the fridge.

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26-32 Spitfire Road, Triumph Trading Park, Speke Hall Road, Liverpool, L24 9BF, England Telephone: +44 (0)151 486 1888 Fax: +44 (0)151 486 1467 Email: customerservice@rayware.co.uk Website: www.kilnerjar.co.uk

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