Jam Jar lids....

caitybabes

I put a fairy cake case in between the jar and lid - works like greaseproof circles but you don't need to cut them out.

rising_from_the_ashes

Again thanks to both Babyshoes I hadn't thought about chutneys but do love them myself so will bear that in mind and Caitybabes that's a brilliant idea :T and I've loads of them already!:D

Big_Graeme

caitybabes wrote: »

I put a fairy cake case in between the jar and lid - works like greaseproof circles but you don't need to cut them out.

The whole point of those wax circles is to keep the air out of the preserve, if they are not in contact with the jam when it is hot you may as well not use them.

If you are using lids you don't need them just pop the lid on when the preserve is hot and it will seal as it cools.

Also remember that anything with vinegar needs a lid not the polythene circles used in jam, the vinegar evaporates through and the preserve dried out.

JulieGeorgiana

I love making caramalised onion chutney... it goes great in HM Hummus

Good luck Rising

Let me know if you want a recipe x

AlwaysHappy

JulieGeorgiana wrote: »

I love making caramalised onion chutney... it goes great in HM Hummus

Good luck Rising

Let me know if you want a recipe x

Firstly, congratulations on the safe arrival of Eliza - hope you are both doing really well!!
Could I ask for the recipe - I've never tried any preserves before but this sounds scrummy!! Many thanks

Pink.

Hi rising from the ashes,

As your thread has dropped down the board I've added it to the existing one on sterilising jam jar lids. These threads may help too:

sterilising jam jars - whats the easiest way?

Where do I find jam jars?

Pink

JulieGeorgiana

AlwaysHappy wrote: »

Firstly, congratulations on the safe arrival of Eliza - hope you are both doing really well!!
Could I ask for the recipe - I've never tried any preserves before but this sounds scrummy!! Many thanks

Caramelised Onion Chutney
Onion chutney requires only a few ingredients - onions of course (any will do, but red onions give the nicest colour and sweet taste), a vinegar - sherry, red wine, or balsamic are all ideal, and brown sugar, together with some bay leaves and peppercorns for flavour.

Chop 6 large onions as coursely or finely as you like and heat with a small amount of sunflower oil in a stainless steel pan until they are soft. Add 3 cups of your chosen vinegar (or a mixture of vinegars) and 3 cups of brown sugar, and drop in a couple of bay leaves and 15-20 crushed black peppercorns. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated.

Pour the hot mixture straight into small (200g) sterilised jars, seal, and store somewhere cool and dark or in the fridge. The chutney should keep for at least 6 months. To ensure the chutney can keep even longer (1 year plus), put the sealed jars in boiling water and simmer for 15 minutes. Line metal jar lids with greaseproof paper to protect them from the vinegar in the chutney.

Chutney should be left for 4-6 weeks to mature allowing all of the wonderful flavours to develop and mix.