Rotating Composters Selection

Rotating Composters Selection

Rotating Composters Selection

Please see our selection of Rotating Composters (or compost tumblers). Last updated September 2013.

These rotating composters are available through Harrod Horticultural. Trading since 1954, Harrod Horticultural is a team of ‘grow your own’ gardeners that design and manufacture many of their own products. Where possible, Harrod Horticultural products are despatched within 3-5 days using recycled cardboard and protective packaging.

You may like to see our Introduction To Rotating Composters.

See all rotating composters on Harrod Horticultural.

Blackberry Jam



- 1kg blackberries
- Juice of a lemon
- 13g pectin
- 1kg caster sugar
- 50ml water

1) Heat the fruit mixture, water, and lemon juice for 8 minutes on a medium heat, mashing the fruit as it softens and releases its juices.
2) Add the sugar and pectin. Stir well.
3) Boil vigorously for 5 minutes stirring constantly to avoid sticking. Test setting.
4) Ladle into jars.

Blackcurrant Jam

- 1kg blackcurrants
- 500ml water
- 1kg caster sugar

1) Bring to boil the blackcurrants and water, mashing as the fruit softens, and simmer gently for 30 minutes. Do not cover during cooking.*
2) Add the sugar, stir well until the sugar is dissolved.
3) Bring to a vigorous boil for a further 5 minutes - stirring constantly. Test setting.
4) Ladle into jars.

*For seedless / skinless jelly, strain through a sieve or muslin after step 1, extracting as much of the juice as possible, then follow the remaining steps.

Gooseberry Jam

- 1kg gooseberries
- 300ml water
- 800g caster sugar

1) Top and tail the gooseberries to be ready for cooking. This helps the gooseberies to collapse during the cooking process.
2) Bring gooseberries with water to the boil and simmer gently for 20 minutes mashing the mixture as the fruit softens. Do not cover.
3) Add the sugar and stir well until the sugar is dissolved.
4) Bring to a vigorous boil for a further 10 minutes, stirring constantly. Test setting.
5) Ladle into jars.

Plum Jam

- 1kg plums
- 200ml water
- 1kg caster sugar
- Juice of a lemon
- 13g powdered pectin

1) Chop plums into chunks and remove the stones.
2) Bring fruit, water, and lemon juice to the boil and simmer gently for 20 minutes. Do not cover during cooking. Mash the fruit mixture as it softens.
3) Add the sugar and pectin, stir well until all is dissolved.
4) Bring to a vigorous boil for a further 8 minutes. Test setting.
5) Ladle into jars.

Raspberry Jam

- 1kg raspberries
- Juice of a lemon
- 700g caster sugar

1) Remove husks from all the fruit, and ensure only raspberries in good condition are used.
2) Heat the raspberries and lemon juice gradually, gently mashing the raspberries as they cook.
3) When the mixture is loose and juicy add the sugar. Stir well.
4) Boil vigorously for 5 minutes stirring constantly to prevent sticking. Test setting.
5) Ladle into jars.

Redcurrant Jam (actually jelly)

- 1kg redcurrants
- 300ml water
- 800g caster sugar

1) Bring the fruit and water to the boil and simmer gently for 30 minutes. Do not cover. Mash the fruit during cooking.
2) Strain fruit mixture through a sieve or muslin, extracting as much of the juice as possible (for cloudless jelly - do not squeeze but allow to drip out over a longer period).
3) Return juice to the pan, add the sugar, and stir well until the sugar is dissolved.
4) Bring to a vigorous boil for a further 10 minutes. Test setting.
4) Ladle into jars.

Strawberry Jam

- 1kg strawberries
- Juice of a lemon
- 13g pectin
- 1kg caster sugar

1) Remove the green stalks from all the fruit, chop in halves, and ensure only good healthy fruit are used.
2) Place the strawberries and lemon juice into a large pan over a medium heat. As the fruit warms, mash slowly to release the juice. Do not boil.
3) Gradually add the sugar and pectin as the mixture becomes more juicy. Stir until all is dissolved.
4) Bring to the boil, and simmer vigorously for 8 minutes stirring constantly to avoid sticking. Test setting*.
5) Ladle into jars.

*Strawberry jam is notoriously runny. If the jam is slow setting, continuing cooking and testing every two minutes.

Tayberry Jam

- 1kg tayberries
- Juice of a lemon
- 700g caster sugar

1) Remove green stalks from all the fruit (the husks are edible like blackberries), and remove any tayberries that are overripe or in bad condition.
2) Heat the tayberries and lemon juice gradually, gently mashing the tayberries as they cook.
3) Add the sugar when the mixture looks juicy (and before it boils). Stir well until all the sugar is dissolved.
4) Boil vigorously for 5 minutes stirring constantly to avoid sticking. Test setting.
5) Ladle into jars.

Whitecurrant Jam (actually jelly)

- 1kg whitecurrants
- 300ml water
- 800g caster sugar

1) Bring the fruit and water to the boil and simmer gently for 30 minutes. Do not cover. Mash the fruit during cooking.
2) Strain fruit mixture through a sieve or muslin, extracting as much of the juice as possible (for cloudless jelly - do not squeeze but allow to drip out over a longer period).
3) Return juice to the pan, add the sugar, and stir well until the sugar is dissolved.
4) Bring to a vigorous boil for a further 10 minutes. Test setting.
4) Ladle into jars.

See all rotating composters on Harrod Horticultural.

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