[Smokeychan1]

Surprisingly, I couldn't find a thread about this already, but with less money to throw around this year, I am guessing a lot more of us will be making homemade gifts this christmas. With that in mind, I thought a thread to share recipes and ideas might be useful, plus as I am new to the whole jarring and bottling business, I do need some advice.

I have a few simple recipes already in mind - Rhubarb and Vanilla Jam, Cranberry and Orange Vodka, Chilli Jam, Pear Chutney (maybe) among others - but my main concern is finding jars that not only look a bit special (bearing in mind it is for gifts), but are safe to send in the post. Even, if I can't find jars or bottles that are a bit fancier than the norm, any recommendations for containers that are safe from leakage will be gratefully received.

Thanks.

[onefineday]

I have bought from jamjarshop.com before. They have fancy jars, bulk buys and gift packaging.

[Smokeychan1]

Quote:

Originally Posted by onefineday

I have bought from jamjarshop.com before. They have fancy jars, bulk buys and gift packaging.

Thanks for that. I was looking at that site last night, but wasn't sure how safe the lids would be, bearing in mind most of the gifts would be going via Royal Mail. I know I am probably worrying unduly, after all this is how they come to us in the supermarket, but a deeper screw top (such as one of these Kilner jars) appear safer.

And about the vodka in particular, any idea whether a screw top would be more suitable than a cork? (I assume any type of clip 'n' close would be a bit risky too).

[andyccm]

posted this somewhere else but below is a good link to various recipes etc for food & drink themed christmas gifts

http://www.bbcgoodfood.com/search.do...m=&filterItem=

[Evilclive]

The larger Dunelm shops sell Kilner jars and things like that. They are safe to sterilise. I have made some jars of onion marmalade and some tomato chutney.

I used Delia recipes off her website. The onion marmalade is nice with cold meats. I have not tried the tomato chutney before.

Don't worry if the finished product tastes harsh, it mellows in time.

[Smokeychan1]

Quote:

Originally Posted by andyccm

posted this somewhere else but below is a good link to various recipes etc for food & drink themed christmas gifts

http://www.bbcgoodfood.com/search.do...m=&filterItem=

Thanks andy, I've added it to my bookmarks.

Quote:

Originally Posted by Evilclive

The larger Dunelm shops sell Kilner jars and things like that. They are safe to sterilise. I have made some jars of onion marmalade and some tomato chutney.

I used Delia recipes off her website. The onion marmalade is nice with cold meats. I have not tried the tomato chutney before.

Don't worry if the finished product tastes harsh, it mellows in time.

I'd never heard of Dunelm, but had a look around their site and they have a super store only 7 miles away. And they sell the Kilner Jars cheaper than anywhere else I have seen. This is a great help, many thanks

[Babycakes15]

OP, do you have a recipe for chilli jam? There is a local deli that makes one and it is gorgeous but I'd like to make my own

[Smokeychan1]

Hi Babycakes, the recipe I am using is from the Oct edition of the Delicious magazine which makes 1 litre of jam*. I made it shortly after the mag arrived and it is almost all gone, my flatmate loves it that much. I am going to stick to the exact recipe for the gifts, but if I was making it for myself again I would probably add another chilli or use hotter ones...I like more of a kick.

3 medium red chillis, roughly chopped
6 garlic cloves, crushed
60g of fresh ginger, roughly chopped
1kg ripe tomatoes (about 8 medium tomatoes), halved
450g demerara sugar
3 tbsp fish sauce
2 tbsp balsamic vinegar
120ml red wine vinegar

1. Put the chillis, garlic and ginger in a processor and blitz till finely chopped. Add tomatoes and blitz until you have a smooth mixture. Transfer the mixture to a large saucepan over a medium heat.
2. Stir in the sugar, fish sauce, balsamic and red wine vinegars. Bring to the boil stirring regularly, then reduce the heat and keep at a steady simmer for 45 minutes or until the jam has reduced by half its volume. Stir every 5-10 minutes to prevent the jam sticking to the bottom of the pan.
3. When ready, take off heat and allow to cool before transferring to sterilised jars (I put into my very large measuring jug first). Cool completely before sealing and placing in the fridge.

Notes from the mag:
You don't need to worry about setting point as it is a relish and meant to be a bit sloppy. It will be runny when you pour it into the jars, but will thicken as it cools.
If you prefer milder, discard the seeds from the chillis (me: I think you can call it tomato relish in that case )

There is no shelf life given, but the author does mention being able to make the jam well in advance of gift-giving "a couple of months or longer".

Apart from the usual, the mag also recommends it for scrambled eggs, as a great finish to roasted chicken pieces - paint on 10 minutes before the end of roasting - and as a dipping sauce.

*Judging by eye only, I may have reduced by more than half as I ended up with 850ml not 1lt.

[Smokeychan1]

Quote:

Originally Posted by Andersonjames

Well the idea of jars are very good to send gifts to your loves one . I have been sending chilli jam into the jars to my cousins which i think is the convenient way . Jar which is up to 850 ml is enough in my view . What do you say ? .

I had to scramble for a smaller jar as I had sterilised two 500ml for my jam. I think 850ml as a gift is very generous, so good on you. I will be making double the recipe in my next batch and splitting into 4-5 jars. Because it is for christmas, I will go the extra and make themed baskets. I have some ideas already - the chilli jam, homemade chutney and a good cheese (not homemade!), a pasta/Italian themed box (homemade pesto, (oven) dried tomatoes, a tapenade), homemade vodka with shot glasses or novelty ice trays etc.

Do you use any particular jars Anderson, or do you find regular jam jars are safe enough to send via post?

[Abriel]

OP it's a lovely idea but won't they be expensive to post?

[Smokeychan1]

Quote:

Originally Posted by Abriel

OP it's a lovely idea but won't they be expensive to post?

That's a good point Abriel and so far I hadn't considered the cost as I was too busy worrying about the packing. I live away from family, so am used to spending £50-£60 postage on top of the gifts if I am not visiting at christmas. Maybe I can box these all up together and send to Mum and Dad to distribute on my behalf - it may be a considerable saving that way. Thanks for bringing it up.

[Smokeychan1]

Quote:

Originally Posted by Evilclive

The larger Dunelm shops sell Kilner jars and things like that. They are safe to sterilise. I have made some jars of onion marmalade and some tomato chutney.

I used Delia recipes off her website. The onion marmalade is nice with cold meats. I have not tried the tomato chutney before.

Don't worry if the finished product tastes harsh, it mellows in time.

Thanks again for the Dunelm recommendation Evilclive, I managed to get over to a side of town I hadn't seen in years and came back laden with two huge bags full of kilner jars and bottles.

Just one last question for those who make their own preserves, especially using the 2-part screw-on lids. Do you use the water bath process after the jars have been filled and the top put on or is it unnecessary?

[shmisk]

One year I made chutneys for all and pickles

My chilli and ginger chutney went down well

I made labels featuring the house rabbits I had at the time

[Evilclive]

Quote:

Originally Posted by Smokeychan1

Thanks again for the Dunelm recommendation Evilclive, I managed to get over to a side of town I hadn't seen in years and came back laden with two huge bags full of kilner jars and bottles.

Just one last question for those who make their own preserves, especially using the 2-part screw-on lids. Do you use the water bath process after the jars have been filled and the top put on or is it unnecessary?

Yay, good buy. I have spent too much in Dunelm, heh.

Not sure what you mean about the waterbath. I sterilise mine in the oven.

[Smokeychan1]

Quote:

Originally Posted by Evilclive

Yay, good buy. I have spent too much in Dunelm, heh.

Not sure what you mean about the waterbath. I sterilise mine in the oven.

I am new to this, but the couple of recipes I have followed also recommend pre-sterilising in the oven and that is what I have done. However, scouting around for recipes, I came across some videos/instructions where the "canning" method has been used to seal the jars once they are filled.

This video explains it all. Hopefully this step is unnecessary*

*Just checked the Kilner site, which says this method is only necessary for bottling fruit and canning. I don't know whether to be more confused, but they definitely say it isn't necessary for jams and chutneys etc. so I am happy.

[bertiebott]

How about making some pear and strawberry tarts with cream on top as Christmas food gifts?

[Christian_Grey]

Quote:

Originally Posted by bertiebott

How about making some pear and strawberry tarts with cream on top as Christmas food gifts?

She wants to post them

[Smokeychan1]

Quote:

Originally Posted by shmisk

One year I made chutneys for all and pickles

My chilli and ginger chutney went down well

I made labels featuring the house rabbits I had at the time

shmisk, I only noticed your post thanks to the recent bump. If you could give me your chilli and ginger chutney recipe I will be hugely appreciative.

I'm not so hot at the arty side of things, but my flatmate has already put some labels together using photos I found on the web. Now I just need to buy the (label) paper.

Quote:

Originally Posted by Christian_Grey

She wants to post them

I think bertie needs 5 years to digest information

[JamesParkin]

Buy the clip top jars, little bit more money, but they are much more secure

[Smokeychan1]

Quote:

Originally Posted by JamesParkin

Buy the clip top jars, little bit more money, but they are much more secure

Oh dear. I did get quite a mix, but the chutney and jams are already sealed up in the Kilner screw-ons The vodka is in a clip-top bottle though, so that's a relief.

By the way, as a lover of lemon curd, but wanting something with longer keeping value, I made Marrow Cream, which uses pureed marrow to thicken the lemon sauce instead of eggs. It is absolutely divine and the jar I kept for personal use is practically all gone. I will be making this one often.

[Smokeychan1]

Apologies for the bump, but I thought I would mention the final posting costs as it was brought up earlier in the thread and might be of interest to someone.

Usually I spend a fortune on presents so use special delivery. The weight and relative low value of these gifts had me opting for the standard parcel delivery. The heaviest parcel - just under 6kg - cost just over £12 to post and the others at nearly 4kg just under £9. I had them at the post office about 10 minutes before closing on Wednesday (the day before the christmas deadline for standards) so I was well chuffed when they were all delivered safely friday morning. I know the prices may still look a lot, but for comparison, I went a fraction over 2kg with one parcel I was sending by special delivery last year and ended up paying £20 to post it.