Standard 378ml or 1lb jam jars are a well recognised piece of kit. They can be used for home preserving or an endless list of other projects.
Wares of Knutsford offer this regulation size jar in various pack sizes for buyers of small quantities or even the 192 jar bargain pack for professionals stocking up. The jars are 120mm tall, with a 70mm diameter and a wide choice of lid colours. Delivery is quick and to a set price, no matter how large your order. Products are also carefully wrapped to ensure they arrive intact.
So which ingredients can you make the most of this season in your jam jars 1lb recipes?
Jam jars 1lb recipes: pumpkin chutney
When you’re bored of soup and pie, try this spicy chutney.
- 1kg pumpkin flesh, diced into 1cm pieces
- 4 red onions, peeled and diced
- 250g Demerara sugar
- 2-3 Bramley apples, cut into 1cm chunks
- 3 red pepper, diced
- 200g juicy sultanas
- 200ml cider vinegar
- 500ml apple juice
- 4 tablespoons fresh ginger, minced
- 10 whole black peppercorns
- ½ teaspoon chilli powder
- 2 teaspoons ground cumin
Placed the diced pumpkin flesh into a colander, sprinkle with salt and leave in the sink overnight. In the morning rinse well.
Add all the ingredients to a large, heavy based pan and cook gently for 40-50 minutes. The chutney should have reached a soft but thick consistency. Season to taste then decant into jars and seal thoroughly. Store in the fridge for a week before eating.
Jam jars 1lb recipes: mincemeat
Don’t be intimidated by the huge ingredients list, mincemeat is easily made and a Christmas essential.
- 150g glace cherries, roughly chopped
- 100g pecan nuts, roughly chopped
- 100g hazelnuts, roughly chopped
- 3 lemons, zested and juiced
- 2 oranges, zested and juiced
- 450g cooking apples, peeled cored and diced
- 220g shredded suet
- 350g raisins
- 12 dates, roughly chopped
- 220g sultanas
- 220g each sultanas and currants
- 350g dark Muscovado sugar
- 200g candied peel
- 5 teaspoons mixed spice
- 2 teaspoons ground cinnamon
- ½ teaspoon fresh grated nutmeg
- 4 tablespoons brandy
- 4 tablespoons Amaretto
Add all of the ingredients to a large bowl and stir well to combine. You may find it easier to dig in and mix with your hands than a spoon! Cover the bowl and leave to stand overnight.
The following day, pour the mixture in a large saucepan and cook on a gentle heat, stirring regularly. You’re waiting for the suet to melt and coat all the other ingredients. Decant the mincemeat into jars and store in a cool, dark place. It should keep for up to a year.