KILNER JARS RECIPES

Steps:

• 1. Mix the flour, sourdough starter and 250ml / 8.5 fl oz filtered water in a mixing bowl. Add the salt. 2. Tip the dough on to a floured work surface and knead for 10 minutes. 3. Place the knead dough into a lightly oiled bowl, cover with a damp tea towel and leave to prove for 2 ½ -3 hours. 4. Tip the dough onto a work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour. 5. Line a medium-sized bowl with a clean tea towel and flour it really well or use a proving basket. 6. Place the dough, seam-side up, into the bowl or proving basket and cover loosely. 7. Leave at room temperature until it roughly doubles in size. This can take anywhere from 4-8 hours. 8. Place a large baking tray in the oven and heat to 230°C/210°C fan. 9. Fill a small roasting tin with a little water and place this in the oven to create steam. 10. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the dough on to the tray. 11. Slash the top of the dough, if you like, then bake for 35-40 minutes until golden brown. 12. Leave to cool on a wire rack before serving.

Steps:

• 1. Wash and dry the nectarines and remove any stalks or leaves. 2. Cut the nectarines in half and remove the pits, cut into slices. 3. Combine the sugar and water in a saucepan and bring to a boil until the sugar has dissolved, then lower the heat to keep warm. 4. Pack the nectarine slices into warm sterilised Kilner jars, leaving 1/2 inch headspace. 5. Add the syrup to within 1/2 inch of the rim. Remove air bubbles with a Kilner spatula and add additional syrup, as needed. 6. Wipe jar rim and place the lids and bands on jar. 7. Process your jars and check that seals have formed before storing.