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Freshly picked limes from our lime trees grown in North Devon, UK

Lime Curd

A curd is a thick custard conserve, in its purest form, made from a fruit, butter, eggs, and sugar. This Lime Curd recipe is simple, no artificial additives or thickeners.  It makes a curd with a deep citrus flavour and a light hint and aroma of lime.

Like Lemon Curd, Lime curd  is gorgeous on toast, crumpets or drizzled into plain yogurt (my favourite!)  When made, it is almost a fluorescent limey yellow.  The deep colour is probably contributed to by the deep yellow yolks of our duck eggs.

Here is a simple recipe which makes a curd second to none.  Try it.

Ingredients

  • Grated rind and juice of 8 unwaxed Limes (A ratio of 2 Limes to 1 egg)
  • 4 Large Eggs (We use our duck eggs, but hen eggs are fine too)
  • 100g of butter (For a fat free version, the butter can be left out of the recipe)
  • 450g of sugar

Equipment

  • 3 to 4 jam jars
  • sauce pan and bowl, to make a double boiler (the pan is filled about half with water, and the bowl sits in the pan)
  • Wooden spoon

Preparation

  • Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80°C.

How to make

  1. Put all the ingredients into a bowl and place the bowl on top of a simmering saucepan of water. (A double boiler)
  2. Stir the contents of the bowl until the sugar has dissolved (it no longer feels gritty on the bottom of the bowl.
  3. Continue to heat stirring from time to time until the curd thickens and covers the back of the spoon.
  4. When it thickens, poor the contents into the clean sterilised jars.
  5. Screw on the lids and leave to cool.

We normally consume the curd within 3 months, but it seems to keep for at least up to a year (that's the longest we've kept it).  Once open, we keep the curd in the fridge.

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Lemon Curd Made from Fresh Eggs Laid By our Free Range Ducks & Chickens at Chilcotts Farm. Our poultry is fed on non GM food, the best we can buy

Lemon Curd

A curd is a thick custard conserve, in its purest form, made from a fruit, butter, eggs, and sugar. This Lemon Curd recipe is simple and how lemon curd should be made, no artificial additives or thickeners.

Lemon Curd is gorgeous on toast, crumpets or drizzled into plain yogurt (our favourite!)  Our lemon curd is almost a fluorescent yellow as a result of the deep yellow yolks of our duck eggs.  Its very simple to make, and the flavour is second to none.  You know that the ingredients are the simplest producing a Lemon Curd that is fresh zingy and refreshingly tasty.

Ingredients

  • Grated rind and juice of 4 unwaxed lemons
  • 4 Large Eggs (We use our duck eggs, but hen eggs are fine too)
  • 100g of butter (For a fat free version, the butter can be left out of the recipe)
  • 450g of sugar

Equipment

  • 3 to 4 jam jars
  • sauce pan and bowl, to make a double boiler (the pan is filled about half with water, and the bowl sits in the pan)
  • Wooden spoon

Preparation

  • Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80°C.

How to make

  1. Put all the ingredients into a bowl and place the bowl on top of a simmering saucepan of water.
  2. Stir the contents of the bowl until the sugar has dissolved (it no longer feels gritty on the bottom of the bowl)
  3. Continue to heat stirring from time to time until the curd thickens and covers the back of the spoon.
  4. When it thickens, poor the contents into clean sterilised jars.
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Green Bean Pickle - Chilcotts Farm

Green Bean Pickle

Our Green Bean Pickle is made from fresh green beans, onions and chillies grown at Chilcotts Farm. The pickle has a pleasant warmth from the mustard and chillies, complimented with an underlying sweetness. The green beans give the pickle a substance with a delightful crunchy crispness.

A lovely addition to sandwiches, hot and cold meats, cheeses and many other dishes.

Ingredients

  • 1.3 Kg Green Beans (French Beans and/or Runner Beans)
  • 850 mls Cider Vinegar (Can be previously spiced with pickling spice)
  • 600g Onions
  • 300g Light Brown Sugar
  • 100g Caster Sugar
  • 90g of Batts Wholegrain Mustard (Lidl own brand, but any prepared mustard)
  • 90g Batts English Mustard (Lidl own brand, but any prepared mustard)
  • 1tbsp Tumeric
  • 2tbsp Celery Salt
  • 1tbsp Corn flour
  • 1 Red Chilli

Equipment

  • Large pan or Preserving/ Jam pan

Preparation

  • Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80°C.

How to make Green Bean Mustard Pickle

  1. Dice the onions and put into a large pan, add the 500ml Cider vinegar.  Cover and simmer until the onions are soft.
  2. Mix the corn flour, turmeric, celery salt and two mustards together and gradually stir into the remaining vinegar until smooth, and no lumps (except for the mustard seeds)
  3. Add the blended vinegar and spices to the pan when the onions are soft.
  4. Add the beans to the pan and cook uncovered for 10 minutes stirring.
  5. Add both the sugars and the beans.  While simmering, continue to occasionally stir until the beans are tender, but not too soft.  The beans should have a slight crunch when you bite into them, this gives a nice texture to the final pickle.
  6. Once cooked, spoon into sterilised jars and seal while hot.

The pickle will keep for a year.  It is advisable to refrigerate the pickle once open.

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Fresh Devon Chillies Grown at Chilcotts Farm

Chilli Jam

We make this chilli jam with our surplus chillies.

The jam has a sweetness with the heat of chilli.  Since our chillies are home grown, the heat of the chilli Jam may vary from batch to batch.  However, as you are making the recipe you can make adjustments.

A delightful addition to sandwiches, hot and cold meats (especially bacon!) cheeses and many other dishes.

Ingredients

  • 750 grams of jam sugar
  • 5 red peppers
  • 20 red chillies (see note below)
  • Half a bulb of garlic
  • 250 mls of cider vinegar
  • Thumb size piece of ginger
  • 400g Tinned or peeled fresh tomatoes
  • 1 tsp salt

Equipment

  • Large pan or Preserving/ Jam pan
  • Small plate

Preparation

  • Place a couple of small plates in the fridge and give sufficient time to cool before starting the jam making
  • Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80°C.

How to make Chilli Jam

  1. De-seed the peppers and remove the stalks.  Remove the stalks from the chillies.  Peel the garlic cloves and ginger;
  2.  Finely chop all the vegetables (at this point only add half the chillies) or add to a liquidiser and blend until finely chopped but not a puree;
  3. At this point taste the chopped vegetables to see if the heat is to your liking.  If you need it hotter, chop and add more chillies.
  4. Once sufficient chillies have been added, put all the ingredients into a large pan and mix well;
  5. Gently simmer until the contents looks thicker and begins to jellify on the back of a cold spoon.
  6. To test if the jam is set, put a tea spoon on the very cold plate and leave to cool for a minute.  When cool enough push it with your finger.  If the contents on the plate wrinkles, the jam is ready and will set.  You should also be able to tip the plate and the contents not run off.
  7. If it stays, runny, boil the pan for a few more minutes and then repeat the test.
  8. Once it passes the test, leave the jam in the pan to cool for 10 minutes.
  9. Using a large spoon take off any scum on the surface.
  10. Once cooked, spoon into sterilised jars and seal while hot.

The jam will keep for a year.  It is advisable to refrigerate once open.

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blackcurrants growing at chilcotts farm

Blackcurrant Jam

This Blackcurrant jam recipe makes a jam that has a depth of flavour that matches its rich deep colour. Made with fresh or frozen black currants is one of the easier jams to make. We sieve our blackcurrants which removes the skins and makes the jam easier to spread.

Ingredients

  • 1.2 Kg of blackcurrants with the stalks removed.  This should yield about a litre of juice
  • 1 Kg of granulated sugar
  • Juice of 1 lemon
  • 4 to 5 medium sized Jam Jars with new lids

Equipment

  • Large pan or Preserving/ Jam pan
  • Small plate

Preparation

  • Place a couple of small plates in the fridge and give sufficient time to cool before starting the jam making
  • Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80 degrees centigrade.

How to make Blackcurrant Jam

  1.  Put the blackcurrants, into a large pan and heat gently until the black currants are soft and the berries have broken down.
  2. Put the blackcurrants through a sieve in order to remove the skins and pips and obtain the juice.
  3. Add 600mls of water for every litre of blackcurrant juice.  Add the sugar and lemon juice.
  4. Cook over a gentle heat slowly until the sugar dissolves.
  5. Bring to a gentle boil, stirring so that the contents of the pan does not stick to the bottom of the pan.
  6. Gently boil until the contents looks thicker and begins to jellify on the back of a cold spoon.
  7. To test if the jam is set, put a tea spoon on the very cold plate and leave to cool for a minute.  When cool enough push it with your finger.  If the contents on the plate wrinkles, the jam is ready and will set.  You should also be able to tip the plate and the contents not run off.  If it stays, runny, boil the pan for a few more minutes and then repeat the test.
  8. Once it passes the test, leave the jam in the pan to cool for 10 minutes.
  9. Using a large spoon take off any scum on the surface.
  10. Put the contents of the pan into the jars while it is still warm.  Fill the jars to the top leaving a small air space.
  11. Any jam left and not enough to fill a jar, place in a tub and put in the fridge and eat this first!
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Summer Berry Jam being made at Chilcotts Farm

Summer Berry Jam

Summer Berry Jam brings all your favorite summer fruits together into one jar. Blackcurrants, Redcurrants, Raspberries, Blackberries & Strawberries. Make from fresh or frozen fruit. We sieve our blackcurrants and redcurrants which removes the skins and makes the jam easier to spread.

Ingredients

  • 200g Blackcurrants with stalks removed.
  • 200g Redcurrant with stalks removed
  • 200g Strawberries
  • 200g Blackberries
  • 200g Raspberries
  • 1.2 Kg of granulated sugar
  • Juice of 1 lemon

Equipment

  • 4 to 5 medium sized Jam Jars with new lids
  • Large pan or Preserving/ Jam pan
  • Small plate

Preparation

  • Place a couple of small plates in the fridge and give sufficient time to cool before starting the jam making
  • Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80 degrees centigrade.

How to make the Summer Berry Jam

  1. Put the blackcurrants and redcurrants, into a large pan with 400ml of water and heat gently until the currants are soft and the berries have broken down.
  2. Put the currants through a sieve in order to remove the skins and pips and obtain the juice.
  3. Add to the currant juice the other berries, sugar and lemon juice.
  4. Cook over a gentle heat slowly until the sugar dissolves.
  5. Bring to a gentle boil, stirring so that the contents of the pan does not stick to the bottom of the pan.
  6. Gently boil until the contents looks thicker and begins to jellify on the back of a cold spoon.
  7. To test if the jam is set, put a tea spoon on the very cold plate and leave to cool for a minute.  When cool enough push it with your finger.  If the contents on the plate wrinkles, the jam is ready and will set.  You should also be able to tip the plate and the contents not run off.  If it stays, runny, boil the pan for a few more minutes and then repeat the test.
  8. Once it passes the test, leave the jam in the pan to cool for 10 minutes.
  9. Using a large spoon take off any scum on the surface.
  10. Put the contents of the pan into the jars while it is still warm.  Fill the jars to the top leaving a small air space.
  11. Any jam left and not enough to fill a jar, place in a tub and put in the fridge and eat this first!

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Plum Jam Cooling in the jar waiting for labeling

Plum Jam

Plum jam is really easy to make.  A few simple ingredients, produces a lovely homemade jam.  This is a great way to use up surplus Victoria Plums.

Ingredients

  • 1Kg of Firm Plums¹, stones removed and diced
  • 1Kg Granulated Sugar
  • 200ml of water
  • 1tbsp Lemon Juice
  • Knob of butter

¹I use Victoria or Czar plums.  The Victoria plum needs to be picked when still firm and slightly under ripe.  This variety, due to it's lighter skin, can producer a paler looking jam.  The Czar plum has a darker skin and produces a darker coloured jam, but still needs to be picked when firm.

Equipment

  • Large pan or Preserving/ Jam pan
  • Small plate
  • four to five 12oz Jam Jars

Preparation

  • Place a couple of small plates in the fridge and give sufficient time to cool before starting the jam making;
  • Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80°c.

How to make Plum Jam

  1. Prepare the plums by removing the stone and dicing.
  2. Add the prepared plums, the sugar, water and lemon juice into a large stainless steel pan (preferably a jam or preserving pan if you have one).
  3. Cook over a gentle heat slowly until the plums are soft.
  4. Bring to a gentle boil, stirring so that the contents of the pan does not stick to the bottom of the pan.
  5. Gently boil until the contents looks thicker and begins to jellify on the back of a cold spoon.
  6. To test if the jam is set, put a tea spoon of the jam onto the very cold plate and leave to cool for a minute.  When cool enough push it with your finger.  If the contents on the plate wrinkles, the jam is ready and will set.  You should also be able to tip the plate and the contents not run off.  If it stays, runny, boil the pan for a few more minutes and then repeat the test.
  7. Once it passes the test, leave the jam in the pan to cool for 10 minutes.
  8. Using a large spoon take off any scum on the surface.
  9. Put the contents of the pan into the jars while it is still warm.  We find using a ladle makes this job easier.  Fill the jars to the top leaving a small air space.
  10. While the jars and contents are still hot, screw on the lids.
  11. As the jars are cooling give the lid of each jar a slight turn to make sure that the lids are on tightly.
  12. Any jam left and not enough to fill a jar, place in a tub and put in the fridge and eat this first!
  13. We find that the Jam lasts indefinitely, however, I think the standard wording/ guidance should be 'Eat within 3 months' and 'Keep refrigerated after opening'.

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Picking delicious blackberries at Chilcotts Farm Bickington

Blackberry & Apple Jam

Blackberry and apple jam is a classic marriage of two late summer fruits. Delicious on toast or sandwiched in a cake, this jam has a beautiful blackberry flavour and aroma.

Ingredients

  • 500g of cooking apples, chopped, cored & peeled;
  • 500g of blackberries;
  • 1 Kg of jam sugar;
  • Juice of 1 lemon;
  • 4 to 5 medium sized Jam Jars with new lids.

Equipment

  • Large pan or Preserving/ Jam pan
  • Small plate

Preparation

  • Place a couple of small plates in the fridge and give sufficient time to cool before starting the jam making
  • Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80 °C.

How to make Blackberry and Apple Jam

  1.  Put the apples and water into a large pan (preferably a jam or preserving pan if you have one).
  2. Cook over a gentle heat slowly until soft, and then make into a pulp (a potato masher maybe used for this)
  3. Add the blackberries and sugar and bring to a gentle boil, stirring so that the contents of the pan does not stick to the bottom of the pan.
  4. Gently boil until the contents looks thicker and begins to jellify on the back of a cold spoon.
  5. To test if the jam is set, put a tea spoon on the very cold plate and leave to cool for a minute.  When cool enough push it with your finger.  If the contents on the plate wrinkles, the jam is ready and will set.  You should also be able to tip the plate and the contents not run off.  If it stays, runny, boil the pan for a few more minutes and then repeat the test.
  6. Once it passes the test, leave the jam in the pan to cool for 10 minutes.
  7. Using a large spoon take off any scum on the surface.
  8. Put the contents of the pan into the jars while it is still warm.  Fill the jars to the top leaving a small air space.
  9. Any jam left and not enough to fill a jar, place in a tub and put in the fridge and eat this first!

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Fresh Apricots in a bowl to be prepared for Apricot Jam at Chilcotts Farm

Apricot Jam

With a relatively small quantity of apricots, you can make this delicious Apricot Jam.

Ingredients

  • 1 Kg of fresh apricots, halved, stalks and stones removed
  • 1 Kg of granulated sugar
  • Juice of 1 lemon or 30ml (2 tbsp) of lemon juice
  • 250ml of water
  • 1 knob butter (optional, but helps prevent foaming)
  • 4 to 5 medium sized Jam Jars with new lids

Equipment

  • Large pan or Preserving/ Jam pan
  • Small plate

Preparation

  • Place a couple of small plates in the fridge and give sufficient time to cool before starting the jam making;
  • Wash the jam jars in warm soapy water, rinse and along with the lids, place in a warm oven at about 80 degrees centigrade.

How to make the Jam

  1. Put the prepared apricots (halved and stoned), water and lemon juice into a large stainless steel pan (preferably a jam or preserving pan if you have one).
  2. Cook over a gentle heat slowly until the apricots are soft.
  3. Take off the heat, and stir in all the sugar until it is dissolved.
  4. Return to the heat and bring to a gentle boil, stirring so that the contents of the pan does not stick to the bottom of the pan.
  5. Gently boil until the contents looks thicker and begins to jellify on the back of a cold spoon.
  6. To test if the jam is set, put a tea spoon of the jam onto the very cold plate and leave to cool for a minute.  When cool enough push it with your finger.  If the contents on the plate wrinkles, the jam is ready and will set.  You should also be able to tip the plate and the contents not run off.  If it stays, runny, boil the pan for a few more minutes and then repeat the test.
  7. Once it passes the test, leave the jam in the pan to cool for 10 minutes.
  8. Using a large spoon take off any scum on the surface.
  9. Put the contents of the pan into the jars while it is still warm.  We find using a ladle makes this job easier.  Fill the jars to the top leaving a small air space.
  10. While the jars and contents are still hot, screw on the lids.
  11. As the jars are cooling give the lid of each jar a slight turn to make sure that the lids are on tightly.
  12. Any jam left and not enough to fill a jar, place in a tub and put in the fridge and eat this first!
  13. We find that the Jam lasts indefinitely, however, I think the standard wording/ guidance should be 'Eat within 3 months' and 'Keep refrigerated after opening'.

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