KILNER RECIPE BOOK

Recipe Book

INCLUDES 12 NEW RECIPES!

Jams

Jams: Orange & Gin Marmalade

INGREDIENTS

METHOD

• 1kg seville oranges • 75ml lemon juice • 2kg demerara sugar • 65ml gin

1. Wash the oranges then half and juice them, keeping the squeezed halves. 2. Slice the squeezed oranges into medium to thick pieces and place into a bowl along with the orange juice and 2.5 litres water. Leave the mixture to soak for 24 hours. 3. Add the mixture to a Kilner ® Preserving Pan and bring to a boil. Reduce to a simmer and cook covered for 2 hours until the peel is soft and the marmalade has reduced. 4. Add the sugar and lemon juice. 5. Stir over low heat until the sugar has dissolved then increase the heat and boil rapidly for 10 – 20 minutes until the setting point is reached. You can test for the setting point using the wrinkle test method, see our how-to guides for details. 6. Take off the heat and mix in the gin. Let the mixture cool slightly and transfer into warm sterile Kilner ® jars, leaving about 1cm/ ½ inch space between the lid and seal your jars. Process your Kilner ® jar. 7. The marmalade can be stored for up to 2 years if processed correctly. We recommend the water bath method, check out our how-to guides for more details.

Makes: 3-4 x 0.4 Litre Kilner ® Orange Preserve Jars

Prep: 20 minutes Cook: 30 minutes

Difficulty level: Moderate

Jams: Strawberry Jam

INGREDIENTS

METHOD

• 900g strawberries, washed and hulled

1. Add all of the strawberries into a Kilner ® Preserving Pan and crush with a potato masher. 2. Add the sugar and lemon juice. Stir over a low heat until all of the sugar is dissolved. 3. Increase the heat to high and bring the mixture to a rolling boil until the mixture reaches 105°C/ 220°F whilst still continuing to stir. 4. Cool slightly and transfer the mixture into

• 800g caster sugar • 4 tbsp lemon juice

hot sterile Kilner ® jars, leaving about 1cm/ ½ inch space between the lid and seal your jar.

5. Process your Kilner ® jars. 6. Keeps for 6 months in a cool, dark cupboard. Once opened, refrigerate.

Makes: 3-4 x 0.4 Litre Kilner ® Strawberry Preserve Jars

Prep: 20 minutes Cook: 40 minutes

Difficulty level: Easy

Jams: Cranberry Chilli Jam Recipe developed and photography by @basilandbay

INGREDIENTS

METHOD

• 500g cranberries • 2 sweet pointed red peppers • 2 red onions • 200g sugar • 3 – 4 red chillies • 3 clementines (juice & zest) • 60ml red wine vinegar

1. Prep your ingredients. Finely mince the garlic, ginger and chillies. Followed by the peppers and onions. Then weigh out your sugar and vinegar and set to one side. 2. Place the onions, garlic, ginger, and chillis in a large pan over a low heat with a splash of olive oil and sweat down for 8-10 minutes, or until the onions are soft but not brown / caramelised. 3. Add the cranberries, peppers, sugar, vinegar, clementine zest and juice and all spice to the pan with the onions. 4. Simmer gently on a low heat for 15 to 20 minutes, or until the cranberries have softened and are just starting to break down, but still holding their shape (we still want it to be a chunky sauce). 5. Gently mash the sauce a little with the back of a wooden spoon, cook gently for another 15 minutes to give the cranberries time to release their pectin or until the sauce has thickened and looks jammy – it will thicken up further once cooled. 6. Turn off the heat, taste and season with sea salt and a pinch of black pepper. 7. Spoon into sterilised jars, seal the jars you aren’t going to eat straight away.

• 2 bay leaves • 1 tsp all spice • 1/2 tsp salt • 40g fresh ginger root

Makes: 3 x 0.25L Kilner ® Preserve Jars

Prep: 15 minutes Cook: 45 minutes

Difficulty level: Easy

Pickles & Fermented Foods

Pickles & Fermented Foods: Tapas Pickled Peppers

INGREDIENTS

METHOD

• 250g padron or shishito peppers, or similar small lightly spiced peppers • 200ml Aspall’s white wine vinegar • 100ml water • 25g-50g granulated sugar • 2 fat cloves of garlic, peeled and finely sliced lengthwise • 3 or 4 pieces of pared zest and juice of 1 unwaxed lime • 2 tsp sea salt • 1/2 tsp pink and black peppercorns • A dash of oil or vegetable oil

1. Keeping the stalks and peppers attached, nip off any dry shriveled stalk tip ends. Quickly rinse the peppers in cold water and leave to drain. 2. Place the vinegar, water, sugar, garlic, lime zest and juice, sea salt and peppercorns in a saucepan and bring to a simmering point. Remove from the heat and set aside to infuse. 3. In a large frying pan, heat the oil over a medium heat. Add the peppers to the pan, you may need to do this in two batches, and cook for 5 minutes or so until the peppers are blistered, glistening and have turned olive green. 4. Pack the peppers into sterilized jars being careful not to squash them too much. 5. Return the vinegar mix to a simmering point and then pour over the pepper filling the jar practically to the brim, tucking in the lime zest and garlic as you go and making sure the peppers are completely covered. 6. Seal the jars immediately. Invert the jars for 30 seconds or so and then turn them the right way up. 7. Serve with a little salt. 8. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge.

Makes: 3 x 0.25L Kilner ® Preserve Jars

Prep: 15 minutes Cook: 45 minutes

Difficulty level: Moderate

Pickles & Fermented Foods: Pickled Cucumbers

INGREDIENTS

METHOD

• Half a cucumber • 1 shallot, peeled • 150ml malt vinegar • 1 tbsp granulated sugar • 1 tsp whole mustard seeds • 1 sprig of dill, chopped • A pinch of salt

1. Slice the cucumber and shallot very finely and layer in a Kilner ® Clip Top jar. Scatter with the dill. 2. In a jug combine the salt, sugar, salt, vinegar and mustard seeds then pour over the cucumber ensuring you leave 1.5cm headspace. 3. Wipe the rim of your Kilner ® jar and seal. Process your Kilner ® jars. 4. Allow to mature for 4 weeks in a cool and dry place.

Makes: 2 x 0.35L Round Clip Top Kilner ® Jars

Prep: 10 minutes Pickling: 1-4 weeks

Difficulty level: Easy

Pickles & Fermented Foods: Beetroot & Wasabi Kvass

INGREDIENTS

METHOD

• 2 beetroot, peeled and sliced • 15g fine salt • 1tsp fresh wasabi, grated • 600ml filtered water

1. Combine the salt, water, and wasabi in a sterile 1 Litre Kilner ® Fermentation Jar. Stir until the salt has dissolved. 2. Add the beetroot and use a fermentation weight to keep it submerged in the liquid. 3. Add a Kilner ® Fermentation Lid and Airlock and leave at room temperature. Swirl the jar gently each day checking for bubbles. It should begin to fizz at 5 days, but it may take up to two weeks. Taste after 5 days and strain when it begins to fizz and taste sour. Use the beetroot in salads and sandwiches whilst the kvass can be kept in the fridge for cocktails (perfect with Bourbon in a Beetroot Sour) and of course in Borscht.

Makes: 1 x 1L Kilner ® Preserve Jar Serves: 4-6

Prep: 30 minutes Cook: 30 minutes

Difficulty level: Easy

Pickles & Fermented Foods: Homemade Piccalilli

INGREDIENTS

METHOD

• 1kg washed and prepared vegetables cut into small bite sized pieces. Select 4 or 5 from the following: cauliflower, cucumber, courgettes, green tomatoes, peppers, carrots, baby onions (or use pickled silverskin onions), green beans (French or runners), mangetout peas • 50g fine sea salt • 25g cornflour • 10g English mustard powder • 10g ground turmeric • 15g yellow mustard seeds • 1 tsp cumin seeds, lightly crushed • 1 tsp coriander seeds, lightly crushed • 1/2 tsp celery seeds • Few grinds black pepper • 500ml Aspall cider or white wine vinegar • 100g granulated sugar • 50g honey

1. Cut the vegetables into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well. Cover the surface with a piece of baking parchment and the bowl with a tea towel and leave in a cool place for 24 hours, then rinse well with ice-cold water and leave to drain thoroughly. 2. Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with 50ml water. Put the vinegar into a large pan with the sugar and honey and heat gently, stirring until the sugar has dissolved. Slowly add the spice paste, stirring well and then bring to a simmering point stirring frequently for 3-4 minutes to allow the spices to release their flavours into the thickening sauce. 3. Add the vegetables to the pan and return to a simmering point for a couple of minutes stirring gently. Remove from the heat and carefully spoon the mixture into sterilised jars to the brim and tap them gently on the work surface as you go to remove any pockets of air. Seal immediately. 4. Ideally leave for 3-4 weeks before opening the jar to allow the flavours to develop. Store in a cool dark, dry place for up for a year. Once opened there is no need to keep it in the fridge, but make sure the jar is sealed and kept in a coolish cupboard.

Makes: 4 x 0.37L Kilner ® Preserve Jars

Difficulty level: Moderate

Prep: 1 day, 1 hour Pickling: 3-4 weeks

Condiments & Sauces

Condiments & Sauces:

Rhubarb Ketchup

INGREDIENTS

METHOD

• 1kg rhubarb, use pink or red stalks if possible • 250g strawberries, hulls removed and halved or quartered • 1 medium cooking apple, peeled, cored and cut into 2cm pieces • 200ml Aspall’s cider or red wine vinegar • 1 tbsp pink peppercorns, crushed • 1 tsp sea salt • 125g granulated sugar • 1-2 tsp Tabasco or Sriracha sauce • 2 tsp cornflour

1. Rinse the rhubarb in cold water and trim the ends. Cut into 2-3cm slices and put in a roomy pan. Add the strawberries, apples, vinegar, water, pink peppercorns and the salt. 2. Place over medium heat and bring to a simmer for approximately 15-20 minutes, or until all the fruit is completely soft. Remove from the heat. 3. Pass the mixture through a food mouli or passata machine — or blitz with a stick blender until totally smooth — but go carefully here, you don’t want the rhubarb splattered over the kitchen ceiling (for an ultra-smooth ketchup blitz first with a stick blender and then sieve). 4. Return the mixture to the pan and stir in the sugar and the Tabasco or Sriracha sauce. Bring to a simmer for 15 minutes or so, until the ketchup has reduced a little and is nicely glossy. 5. Mix the cornflour and the salt with a little water and stir into the ketchup. Return to simmering for another 3-4 minutes to allow the cornflour to thicken the ketchup a little. 6. Remove from the heat and fill into warm sterilised bottles or jars to within 5 mm of the brim tapping them gently on the work surface as you fill to remove any pockets of air. Seal immediately.

Makes: 3 x 0.25 Litre Kilner ® Twist Top Bottles

Prep: 10 minutes Cook: 40 minutes

Difficulty level: Difficult

Condiments & Sauces: Pumpkin Butter

INGREDIENTS

METHOD

• 430g pumpkin purée • 65g brown sugar

1. Add the pumpkin purée, maple syrup, brown sugar and spices to a pan on medium heat. 2. Cook the mixture until thickened, this should take about 10-15 minutes. Take the pan off the heat and set it aside to cool. 3. With a Kilner ® Butter Churner or a hand whisker, beat the softened butter with the pumpkin mixture together until smooth. 4. Store the butter in a Kilner ® Wide Mouth Preserve Jar or Clip Top Jar and put in the fridge. Enjoy on french toast, pancakes or on a bread roll with soup.

• 2-3 tbsp maple syrup • 1 tsp ground cinnamon • 1/4 tsp ground nutmeg • 1/2 tsp ground ginger • 1/8 tsp ground cloves • Pinch of salt • 250g softened unsalted butter

Prep: 20 minutes Cook: 15 minutes

Difficulty level: Moderate

Healthy Eating

Healthy Eating: Strawberry Chia Seed Overnight Oats

METHOD

INGREDIENTS

• 50g rolled oats • 150ml milk, or vegan alternative • 2 tbsp strawberry jam • 1 tbsp chia seeds • Strawberries, fresh or frozen

1. In a bowl combine the oats, chia seeds and milk. Stir the mixture well. 2. Layer the oats mixture with the jam into your Kilner ® Breakfast Jar and leave in the fridge overnight. 3. The next day add fresh or frozen strawberries and seal the Breakfast Jar with disc and lid. 4. Feel free to top up with more fresh berries, nuts or any other topping of your choice.

Makes: 1 x 0.25 Litre Kilner ® Breakfast Jar

Prep: 5 minutes Leave: Overnight

Difficulty level: Easy

Healthy Eating: Sourdough Pancakes

INGREDIENTS

METHOD

• 60g sourdough starter • 90ml milk • 60g white flour • 2 eggs • 10g butter • Pinch of salt

1. Place the sourdough starter in a mixing bowl, crack in the eggs and pour in the milk. 2. Whisk well to combine. 3. Add the flour and salt, whisk until you have a thick batter. 4. Melt the butter in a large frying pan on medium heat. 5. Use a ladle to spoon the batter into even pancakes. 6. Cook the pancakes either side until golden. 7. Add extra butter to the pan if necessary. 8. Transfer pancakes to a serving dish and enjoy!

Serves: 4

Prep: 5 minutes Cook: 10 minutes

Difficulty level: Easy

Healthy Eating: Orange, Pineapple & Turmeric Immunity Juice Recipe developed and photography by @basilandbay

INGREDIENTS

• 4 oranges, peeled • 300g pineapple chunks • 1 lemon, peeled • 50g turmeric (about thumb sized) • 50g fresh ginger root, peeled (about thumb sized) • 2 tbsp baobab powder • 2 tsp freshly cracked black pepper

• 50 ml Apple Cider Vinegar • 470 ml cold filtered water • 350g ice

METHOD

1. Peel the oranges, and lemon and remove as much of the white pith as you can as these will make the juice bitter. 2. Peel the skin off the turmeric and ginger with a spoon. If you are using a high speed blender, you can skip this step as the skin adds more fibre! 3. Remove the skin from the pineapple and slice the flesh into chunks, avoiding the hardcore. 4. Add all the ingredients to a high-speed blender and blend until mixture is smooth and everything has been blended. 5. Strain the mixture through a nut milk bag (alternatively, you could use a nylon produce bag). 6. Decant the mixture into a glass jug and store in the fridge 7. Mixture will keep for up to 5 days in the fridge. Alternatively, you can freeze the juice into individual portions in ice cube trays and remove one the night before to defrost in the fridge overnight, to be ready for you in the morning!

Makes: 4 x 0.55L Kilner ® Mini Jars

Prep: 10 minutes

Difficulty level: Moderate

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