This apple filling uses thinly sliced apples ... Cook for 15 minutes to fully sterilize the jars. Then remove from the hot ...

Transfer the jam to previously sterilized airtight jars, then turn them upside down and let them cool completely. Your apple ...

Measure the crab apple stock (it will be approximately ... the work surface to knock out any air bubbles. Pour into the sterilised jars and seal immediately with the lids. Store in a cool, dark ...

Apple butters are lower in sugar than traditional ... Remove from the heat and pour into sterilised jars. Seal immediately with the lids. Keep in the fridge once opened and use within 3–4 ...

Puree in a food processor or a food mill until creamy. Once apple butter is totally cool, store in sterilised jars and keep refrigerated. Makes 1 large jar, or around 500ml of apple butter.

After an hour the chutney should be good and thick. Scrape out the chutney into sterilized jars and seal. Place all the ingredients in a large pot. Slowly bring to the boil over a medium high heat ...

Use a botanical, floral gin to keep this crumble on-theme. Any leftover curd will keep in a sterilised jar for 2 weeks. If you can't find elderflower extract you can try elderflower cordial ...

Step 3 Pour cooled tea into sterilised jar. Using food-handling gloves ... lemon juice and sliced lemon in the second bottle; and apple and mint in third bottle. Step 4. (Photo: John Paul Urizar) Step ...

Place the cucumber ribbons and the gooseberries in a sterilised jar and pour the pickling liquid ... oil over a medium high heat and add the apple, onion, garlic, chilli and fennel seeds.

Mix the sliced spring onion, carrot, apple, garlic and ginger with the ... Firmly push the mixture into a sterilised jar. It should just fit into a 2 litre jar but if it doesn't, add any extra ...