New In – Bubble Glass Jar

glass bubble jar

Wares of Knutsford is particularly pleased to show off the new addition to our bottles and jars range, the 500ml glass bubble jar. It comes in a heavyweight clear glass with a choice of three corks – natural mushroom shaped, natural tapered and wooden topped ball. The bubble shaped jar can be bought singly or in packs of six or 12.

This versatile and decorative bottle is suitable for a number of uses – oils, liqueurs, cordials and other culinary liquids for example but also bathroom products and cosmetics.

Rhubarb cordial in the glass bubble jar

The attractive glass bubble shape of this bottle is ideal for showing off the delicious pink of this seasonal cordial. Grab some rhubarb quickly before it goes over!

To make about 1 litre:

  • 1.5kg fresh rhubarb
  • Caster sugar to taste
  • Lemon juice

Add the rhubarb and 75ml of water to a large saucepan and cook on a low heat. When the rhubarb starts to release its juices, increase the heat a little and keep cooking until the rhubarb is nice and soft.

Place a large, clean muslin square into a bowl and tip the rhubarb into it. Pull up the corners of the muslin square and tie them together to make a parcel. Hang this over the bowl and leave to drain for a good few hours. Give it a good squeeze to get all the liquid out.

Measure out the juice and for each litre add about 750g of caster sugar and 75ml lemon juice, depending how sweet or tart you want it to taste. Return to the saucepan and heat on medium, stirring regularly until the sugar is completely dissolved. Don’t allow to reach boiling point.

Pour through a funnel into sterilised bottles while still warm and seal. Serve over ice with still or sparkling water at about one part cordial to three parts water.

Blackcurrant cordial in the glass bubble jar

Later in the year, this dark colour makes for a glamorous and dramatic bottle filling.

  • 500g blackcurrants
  • 275g sugar
  • 250ml water
  • Half a teaspoon citric acid

Place the fruit, sugar and water into a large, heavy based saucepan and simmer gently for about five minutes. Use a potato masher on the fruit to break it up a bit – it will release more juice that way.

Add the citric acid and cook for a further two minutes.

Use a muslin square and bowl to drain the mixture as above, then pour the extracted liquid through a funnel into the sterilised bottles. Store in the refrigerator, serve as with the rhubarb.

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