"HOW TO MAKE" RECIPE FROM THE JAM JAR SHOP

Recipe Ingredients 8 red peppers, deseeded and roughly chopped 10 red chillies, not deseeded, roughly chopped 10cms length of fresh root ginger, peeled and roughly chopped 8 garlic cloves, peeled 400g tomatoes 750g sugar 250ml red wine vinegar juice 2 lemons Recipe Equipment Large preserving pan Wooden spoon Jam Jars - We recommend a pack of 4oz Tall Jars Muslin cloth Cellophane covers & waxed discs HOW TO MAKE SWEET CHILLI JAM RECIPE Prepare everything - no need to chop finely as you next need to put through a food processor and reduce down. Put resulting 'soup' into a pan with the vinegar and...

LIMONCELLO RECIPE INGREDIENTS: 4 lemons a bottle of vodka 1 cup sugar 1 cup water LIMONCELLO RECIPE EQUIPMENT : Italian bottles   HOW TO MAKE LIMONCELLO Wash four unwaxed lemons and then pare the zest into thin strips.Place in a large clean jar with 11/2 cups vodka. Seal jar tightly, and shake the contents frequently over the next two weeks.Mix 1 cup sugar with 1 cup water, heat together just enough to dissolve sugar.   Leave until cold.   Squeeze the juice from four more lemons and add to the cold sugar syrup.   Strain the vodka from the lemon zest onto the...

Recipe Ingredients 900g/2lb raspberries 900g/2lbs granulated sugar Juice of 1 large lemon Recipe Equipment Large preserving pan Jam Jars - We recommend a pack of 8oz Jars or a pack of 8oz Hexagonal Jars Muslin cloth Waxed discs   The method Check over the raspberries and remove any that are sign of mould, avoid washing if possible, or at most, rinse gently in a colander. Place in a large jam pan, add the lemon juice and put over a low heat to start the juices running. When raspberries are heated through, remove from the heat and stir in the sugar until dissolved. Place back onto...

Recipe Ingredients 180ml Extra Virgin Olive Oil 30ml White wine/cider vinegar Ground black pepper Sea salt 2 teaspoons wholegrain mustard Recipe Equipment Large preserving pan Wooden spoon Glass Bottles Muslin cloth Cellophane covers & waxed discs River Cottage hand book by Pam Corbin HOW TO MAKE VINAIGRETTE Mix the vinegar and wholegrain mustard together in a jug or small bowl, Add seasoning to test and gradually whisk in the oil until combined. Pour into a sterilised 250ml bottle and seal. Mixture will separate during storage so just give a good shake to use.