Pickled Plums and Blackberry Jam - Great ways you use your Kilner Jars!
Now is the time for harvesting blackberries, plums, raspberries and more. Make the most of your fruit with these great recipes, which can be preserved in sterile, airtight Kilner jars, to maintain freshness.
Add a jar of delicious, chunky blackberry jam to your Autumn breakfast banquets, with this foolproof recipe from allrecipes, which takes just 35 minutes. You will need:
- 1kg blackberries
- 1kg caster sugar
- 2 tablespoons lemon juice
- 1 pinch salt
Firstly, combine the blackberries, sugar, lemon juice and salt in a stockpot, bringing the mixture to a rolling boil and cook stirring for 15 to 20 minutes, until the temperature has reached 105 degrees C. Next, transfer the mixture to hot sterile Kilner jars. Leave 1 cm headspace and seal the airtight lid. Process the Kilner jars for 10 minutes in a water bath. Be sure to refrigerate your jam and reseal the lid once opened so the jar is airtight and the jam is well preserved.
http://allrecipes.co.uk/recipe/8067/blackberry-pre...
Having a dinner party? These pickled plums are a great accompaniment to hot curries or cold meats and are preserved well in airtight Kilner jars. You will need:
- 600ml white wine vinegar
- 12 black peppercorns
- 1 teaspoon whole cloves
- 4 cardamom pods
- 2 cinammon sticks
- 2 star anise
- 1kg sugar
- 2kg plums
First, bring the vinegar and spices to boil and add the sugar before turned the heat down to low and stirring until the sugar is completely dissolved. Continue to boil gently for 2 minutes and then add halved plums and simmer. Simmer for 4-5 mins, then pour into sterile Kilner jars and seal when cool.