Parrish Farms

Ingredients 1kg fresh raspberries rinsed and drained 2 tablespoons lemon juice 1kg granulated sugar Method Place raspberries in a pan and cook gently till soft. Add the sugar and lemon juice and stir until the sugar has fully dissolved.  Bring to a rolling boil. Increase the heat and boil rapidly for 5-7 minutes until at setting point Drop a little jam onto a cold plate, and it should wrinkle when pushed.  Remove the jam from the heat and pour into warm sterilised jars. Close the lids immediately and allow to cool completely. Recipe tips To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.

It's never been easier to make your own strawberry jam, than by following these simple instructions. You’ll need to pop a couple of plates in the freezer beforehand. Ingredients 1kg fresh strawberries, washed, hulled and dried 1 lemon, juice only 1kg jam sugar Method If the strawberries are large, cut them in half. Put the strawberries and lemon juice into a large pan. Heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved. Once the sugar has dissolved and the liquid is clear, boil steadily for about 6 minutes, or until at setting point. To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid. Recipe tips To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.

It's never been easier to pickle the perfect onion using our super simple pickling recipe. Here at Parrish Farms we have 90 years’ experience growing and pickling our own pickling onions and shallots using this recipe so hopefully you'll have the same success with it as we do. Ingredients 750g onions or shallots, peeled 600ml Malt Vinegar (or enough to cover your onions) 1 Tablespoon Pickling Spices (or your chosen spices) 1 Tablespoon Salt (canning or pickling salt recommended as these do not contain the anti-caking agent that can spoil brine) 1 Litre Jar 1 Tablespoon Sugar (Optional) Additional table salt Method Place your peeled onions in a bowl, sprinkle over some table salt and leave covered for 24 hours. This process helps them stay crunchy. In a saucepan, bring your vinegar, salt, sugar and spices to the boil to make your pickling liquid. Rinse your onions, dry with kitchen paper and spoon into sterilised jars. If you have any leftover spices, you can add them at this stage if desired. Pour the hot vinegar into the jars, making sure your onions are completely covered. Once cooled, tightly lid your jar and place in the fridge or keep in a cool place. We recommend waiting at least 2 weeks before eating.   Consume within 3 months

When it comes to pickling onions, size matters. While smaller onions have their place, large pickling onions offer several unique advantages that make them a preferred choice for many home cooks and professional chefs alike. From ease of preparation to superior flavour and texture retention, here’s why opting for large pickling onions can be a smart choice. 1. Easier Handling and Preparation One of the biggest advantages of using large pickling onions is their ease of handling. Larger onions are simpler to peel, slice, and prepare, saving you valuable time in the kitchen especially when working with large batches. Their size makes them easier to grip, reducing the frustration that often comes with peeling and trimming smaller onions. 2. Versatility in Use Large pickling onions offer greater versatility in how they can be used. They can be pickled whole for a bold, eye-catching presentation, or sliced and halved to suit different culinary needs. Whether added to sandwiches, salads, or served as a garnish, their size allows for more creative applications in both home and professional settings. 3. More Intense Onion Flavour If you love a strong onion taste, large pickling onions are an excellent choice. Their larger size often results in a more pronounced and robust flavour, which infuses beautifully into pickling solutions. This enhances the depth and intensity of the final pickled product, making them ideal for those who enjoy a bold, tangy taste. 4. Better Texture Retention A key challenge in pickling is maintaining the perfect crunch, and large onions excel in this area. Due to their lower surface area to volume ratio, they soften less during the pickling process, allowing them to retain their firmness and satisfying bite for longer. If you prefer your pickled onions to have a crunchy texture, larger varieties are the way to go. 5. Impressive Appearance Presentation matters, especially when serving pickled onions as part of a meal or appetiser platter. Large pickled onions make a striking visual impact, whether displayed in jars, served whole, or incorporated into charcuterie boards. Their size adds an element of sophistication and makes them an appealing feature in various dishes. 6. Less Shrinkage During Pickling Smaller onions tend to shrink significantly during the pickling process, altering their appearance and texture. In contrast, larger onions retain more of their original size and shape, ensuring that they look as good as they taste. This makes them a reliable choice for those who value consistency in presentation. 7. More Economical Option Buying larger onions can be more cost-effective, particularly when purchasing in bulk. You get more usable onion per unit, making them a budget-friendly option for those who do a lot of pickling. Whether you're pickling for personal use or commercial purposes, larger onions can help you maximise your yield. Why Choose Large Pickling Onions? With their ease of preparation, robust flavour, superior texture retention, and visual appeal, large pickling onions are an excellent choice for anyone looking to create high-quality pickled onions. Whether you’re an experienced pickler or just starting out, these onions provide a practical and delicious solution for all your pickling needs. Explore our range of baby, medium, and large pickling onions to find the perfect fit for your recipes!