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Elderflowers combined with gooseberries make a fragrant jam. Select under-ripe gooseberries and place the heads of the elderflowers into a thin piece of scalded muslin.Tie it up with string and add it to the pan with the gooseberries. Makes about 2.25kg 1kg gooseberries 12 heads of elderflower 450ml of water 1.4kg granulated, cane sugar 1. To..

My recipe is made over two days and keeps for at least a year. Once the cordial has been poured into bottles, sterilise it in a water bath. Fill the bottles leaving a 2.5cm (1in) gap at the top. Screw the tops, then give them a quarter turn so that the bottles are loosely sealed. Create a false bottom in a pan, tall and wide enough to hold the ..

This month we are pleased to bring you a guest blog from our friend Chris Westgate, Founder of Heavenly Hedgerows, who produce award-winning gourmet jellies, jams and liqueurs, mostly from hand-picked local wild plants and berries. You can find out more about this fanastic company at http://www.heavenlyhedgerows.co.uk.  Be sure to check out the s..

The following recipe has been kindly contributed by Vivien Lloyd, who is a renowned preserver, baker, author and tutor.  She has appeared on various TV and radio shows, and is regularly featured in the press.  She is an author of a number of books, including the excellent “First Preserves – marmalades, jams, chutneys”; which is an authori..

It always amazes us the brilliantly creative use that people put are jars and bottles to. To celebrate this fact we have put together a show case of some the best from around the web. Best of this spring Monkey & Mouse Jenny at http://monkeyandmouse.co.uk recently produced a couple of excellent blogs, using our bottles to make alternative Easter..

The following recipe has been kindly contributedby Vivien Lloyd, who is a renowned preserver, baker, author, and tutor.She has appeared on various TV and radio shows and is regularly featured in the press.  She is the author of a number of books, including the excellent “First Preserves: Marmalades, Jams, and Chutneys,"; which is an authoritative g..

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Mincemeat has a history traceable back to the late seventeenth century following Cromwell’s two-year ban on Christmas festivities. After his death and once Christmas had been reinstated as a festival, the mincemeat we know today was introduced—a product with a quantity of vine fruits, sugar, citrus peel, suet or equivalent fat, and optional alcoho..

The following recipe has been kindly contributed by Penny Golightly, an author, journalist, and blogger.  Her excellent website, http://www.pennygolightly.com is dedicated to helping readers live life to the fullest and within their means: ‘Who cares if we’re broke? Let’s have fun anyway.' The site is packed full of excellent ideas, money-saving ti..

The following recipe has been kindly contributed by Vivien Lloyd, who is a renowned preserver, baker, author, and tutor.  She has appeared on various TV and radio shows and is regularly featured in the press.  She is the author of a number of books, including the excellent “First Preserves: Marmalades, Jams, and Chutneys,"; which is an authoritativ..

The following recipe has been kindly contributed by Vivien Lloyd, who is a renowned preserver, baker, author, and tutor.  She has appeared on various TV and radio shows and is regularly featured in the press.  She is the author of a number of books, including the excellent “First Preserves: Marmalades, Jams, and chutneys”; which is an authoritative..

With the summer fete season well underway and the treasured rosettes being handed out for “best in class,” it’s that nerve-wracking time where you find out if your hard work is going to be highly commended. A lot of our customers take part in or even judge these competitions,so we decided to feature some of them on our blog.  So we were asking for ..