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[pufferfoodco-blog]

Top 10 Tips from our masters when making jams & chutneys

Here are top tips that we have learnt along the way - we now make a fair bit of delicious chutney and jam, so we thought it only fair to share some of our learnings...

 1. Don't forget chutneys thicken while cooling

Once you've stopped the cooking process, and jarred the chutney it will continue to thicken and set, so don't over cook it.

2. Sterilise all equipment and jars

3. Use your judgement

If a recipe says to cook for 3 hours, but you think it needs less or more time – give it a go! It's the best way to learn!

4. Use the freshest produce you can

You'll really taste the difference!

5. Use a large open necked pan

This helps so much with evaporation a vital part of the cooking process

6. Try different vinegars

They will all give a slightly different taste, cider and white wine vinegars can provide a more mellow taste.

7. Invest in a large, long handled spoon

This will stop you from getting any hot splashes on your hands, and ensure you reach the bottom of the pan.

8. STIR. FREQUENTLY

9. Keep a few plates in the freezer to use for jam setting point

10. Buy yourself a tea/spice strainer for infusing spices into chutneys or jams

But most of all, just have fun! Experiment with your favourite flavours and tastes, and take inspiration from trying lots too!

[pufferfoodco-blog]

GO GO GO

We've had an order in from Bidvest UK for 30 cases of our award winning Red Onion Marmalade, that's 9 sacks of onions to make 72kg of marmalade so the kitchen has been extra busy this week!

We have a new catalogue of products available for both the retail, and wholesale worlds, which includes our new for 2016 product range!

The small jars are still flying off the shelf for us too, we've had Chilli Jam, delicious smelling Whisky Marmalade, and Summer Berry Jam in production this week too!

Des has finalised a recipe for the Curried Parsnip Piccalilli which we're loving to warm up a cheese roll for lunch! These will soon be available to buy too!

This week the tasting begins for the Date, Ale and Roasted Garlic Chutney – what a hard job! Then we will be in full swing preparing for summer shows, and stocking up on all our products too!