Andrea and I had a great time last year decorating these cupcakes for mum’s birthday. They were vanilla cupcakes decorated with coloured butter icing. We originally wanted the colours to be bolder but in the end were really happy with the peach and Tiffany blue.
It is essential to sterilise jars when doing any kind of jams, chutneys, preserves or pickles.
You will need to use a saucepan which is large enough so the jar can be fully immersed into the water. It is necessary to ensure the whole jar has been thoroughly boiled to kill off any bacteria and germs. Place the jar and lid into the water, bring the water to a rolling boil and boil for 3 – 4 minutes. I think it is better to leave them in the boiling water for too long rather rushing. Using tongs, very carefully remove the jars from the water (be careful not to scold yourself with the boiling water). Place the jars and lids upside down on a clean teatowel until ready for use.
Bottle and seal the jars when preserve is hot, when you hear the lid pop you will know it is sealed.
Happy pickling!