- Hardcover: 190 pages
- Publisher: Citrus Press Ltd; 1st edition (21 Oct 2011)
- ASIN: B005NZCQN6
- Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 502,298 in Books (See Top 100 in Books)
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Product Description
First Preserves is an authoritative guide to making marmalades, jams, chutneys and how to enter competitions. Vivien shares her favourite recipes with the help of step-by-step text and images. She offers expert advice about using the best quality fruit and vegetables to make them into award-winning preserves. The book is aimed at anyone who would like to know more about home preserving. Experienced preservers will find reliable recipes and explanations that are not found elsewhere. To encourage wider participation, Vivien explains the rules of entering competitions and what to expect from the judges. Throughout the book, Vivien informs and inspires readers to preserve the produce they grow or buy from local markets, and experience the excitement of winning a competition
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
The first national marmalade week starts on the 25th of February, so First Preserves: Marmalades, Jams, Chutneys by Vivien Lloyd is a timely arrival. This is an ideal guide for those less experience in the alchemy of preservation, as it gives full details - well illustrated by photos - of the processes involved in all three products mentioned in the title. Vivien who has been making preserves for 25 years and judging for 18, certainly is an expert, and in 2008 won "Best of the Best" with her entry to the World's Original Marmalade Festival.
I am a huge fan of preserving, and are few thing I enjoy more, or find more relaxing, than spending the afternoon with cooking a cauldron of jam or chutney for the store cupboard, the end result is both delicious and a perfect gift.
The marmalade recipe goes into great detail about the basic recipe for Seville orange, with plenty of photographs to reassure the novice marmalardier about how the brew should look. After leading us through the basic recipe, the end of the chapter gives details of the full range of variations around the basic recipe.
The second section is on jam, and similarly to the marmalade chapter, the basic techniques are given, clarified by photographs. New to me is the method for detecting whether the jam is set, by seeing how the jam comes off a spoon when it's tipped over. Among the recipes that sound particularly enticing are gooseberry and elderflower jam, greengage jam and rhubarb and loganberry jam.
Likewise, of the chutney recipes there are a good number that look well worth giving a go. I fancy the damson, ginger and cardamom, date, and pear and ginger chutneys. Again, there are extensive pictures showing all stages of the chutney making process.
The final chapter is about competitions, giving guidance on how to enter the world of competitive jam and chutney, and includes a very helpful section on common faults and how to avoid them.
This book fully deserves to be described as authoritative; I can't imagine that outside the realm of the most fanatical jam-head, most people don't really need more than one book on jam and preserve making. The way that this book shows the details of the basic steps mean that this is that book. This will be replacing my current preserving bible.
I am a huge fan of preserving, and are few thing I enjoy more, or find more relaxing, than spending the afternoon with cooking a cauldron of jam or chutney for the store cupboard, the end result is both delicious and a perfect gift.
The marmalade recipe goes into great detail about the basic recipe for Seville orange, with plenty of photographs to reassure the novice marmalardier about how the brew should look. After leading us through the basic recipe, the end of the chapter gives details of the full range of variations around the basic recipe.
The second section is on jam, and similarly to the marmalade chapter, the basic techniques are given, clarified by photographs. New to me is the method for detecting whether the jam is set, by seeing how the jam comes off a spoon when it's tipped over. Among the recipes that sound particularly enticing are gooseberry and elderflower jam, greengage jam and rhubarb and loganberry jam.
Likewise, of the chutney recipes there are a good number that look well worth giving a go. I fancy the damson, ginger and cardamom, date, and pear and ginger chutneys. Again, there are extensive pictures showing all stages of the chutney making process.
The final chapter is about competitions, giving guidance on how to enter the world of competitive jam and chutney, and includes a very helpful section on common faults and how to avoid them.
This book fully deserves to be described as authoritative; I can't imagine that outside the realm of the most fanatical jam-head, most people don't really need more than one book on jam and preserve making. The way that this book shows the details of the basic steps mean that this is that book. This will be replacing my current preserving bible.
The recipes in this book are very clear and the photographs are stunning. This will make a wonderful gift as well as being a first rate guide to everything you need to know about making marmalade, jams and chutneys. It even gives tips on winning competitions. A wealth of information not found elsewhere. Highly recommended.
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