Whether you’ve grown it yourself or just bought it from a supermarket, seasonal fruit and vegetables are one of the easiest ways to eat sustainably. However, with the magic of our budget glass jars, you can turn that in-season veg into a preserve, chutney, jam, soup, marinade or sauce and enjoy it outside of the season for months to come. If you want to enjoy delicious, sustainable fruit and veg in this way, then we’ve got a recipe for each month using some of the most readily available ingredients.
May - Rhubarb
Rhubarb is an extremely trendy flavour at the moment and this hardy fruit has a variety of uses. Versatile in flavour and cooking methods, rhubarb can be used in sweet and savoury dishes and is a standout flavour that is sharp but sweet. A firm favourite recipe is a rhubarb curd that is tinged pink and tastes absolutely sensational on toast, in sandwich cakes or dolloped into porridge. Simply puree the rhubarb and sieve to get the juice, add sugar and lemon juice before bringing to the boil, remove from the heat and stir in the butter and eggs before pouring into one of our budget glass jars.
June – Beetroot
Another versatile ingredient, beetroots are full of vitamins and minerals and help to support healthy immune function, so getting them into your diet is always a good thing. This vibrant veg is delicious when pickled and will absorb all of the flavourings you choose to accompany it with in a budget glass jar. Simply chop beets into small pieces and then bring a brine solution of white wine vinegar, sugar and salt to the boil. Toast any spices you may want to add such as mustard seed, star anise or cardamom and add these into the vinegar solution, before pouring over the beets and sealing the jar.
July – Berries
July sees lots of different sorts of berry come to fruition, including some varieties of raspberry, strawberry, blueberry and gooseberry all of which make delicious jams. Making these delicious preserves couldn’t be easier, simple sterilise our budget glass jars, mix together equal parts fruit and sugar and gently boil away until a splodge dropped onto a cold plate forms a ripple.
Karen Taylor - also known by some of our customers as 'Jam Jar Karen'..