"HOW TO MAKE" RECIPE FROM THE JAM JAR SHOP

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.