Potting and Serving

Butters: Pour into sterilized jam jars or small pots and cover as for jam, or use caps and rings as for bottling. Use or serve as you would jam, but do not store too long.

Cheeses: Brush the inside of some small jars or pots with olive oil; this enables the preserve to be turned out easily. Pour in the cheese. Cover as for jam and store for 3–4 months before using, as the flavour develops with maturity. Serve as an accompaniment to meat, poultry and game. Turn out whole from jar and slice at table.