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'Pam "The Jam" Corbin, a giant of modern fruit preserving' The Times
Product Description
Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike.
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Most Helpful Customer Reviews
224 of 225 people found the following review helpful
Format:Hardcover
Hugh Fearney-Whittingstall hired Pam Corbin to organise River Cottage's Preserving Days, and she's done him proud with this handbook. She's fairly strongly pro-bottling, pickling and general jamming, and is keen to remind us that's just how life was, not very long ago. For her, preserving is not just a fun activity, it's a way of using up seasonal gluts and honoring the ebb and flow of the vegetable world.
She's meticulous on health and safety in a modern up-to-date way, and there's some really useful stuff I've never seen before, like sterilising, filling and sealing tables - chutneys are treated slightly differently than marmalades etc, which makes you feel in incredibly safe hands. And three different tests for setting! Encyclopedic!
Of course the real test is the recipes, which others have already recommended. I like the fact that each one is on its own page, that the design is beautiful, and that there's lots of illustrations to tempt me. I also like the seasonal advice that tells you when to make a particular preserve.
Also, Pam suggests tempting useful variations to each (Whiskey marmalade; indian spices like fenugreek in the rhubarb relish; pickled crab apples instead of pears).
Things I was delighted to know how to make: passata; harissa; quince jelly (for manchego); italian figs in mustard sauce.
Things I am amazed to know how to make: hawthorn ketchup; compost heap jelly; nasturtium capers; fruit "leather".
Honestly, buy it, have a go, it's such good fun.
Update, 12 Jan 2009 - just made the whole fruit marmalade - the most delicious marmalade ever!
She's meticulous on health and safety in a modern up-to-date way, and there's some really useful stuff I've never seen before, like sterilising, filling and sealing tables - chutneys are treated slightly differently than marmalades etc, which makes you feel in incredibly safe hands. And three different tests for setting! Encyclopedic!
Of course the real test is the recipes, which others have already recommended. I like the fact that each one is on its own page, that the design is beautiful, and that there's lots of illustrations to tempt me. I also like the seasonal advice that tells you when to make a particular preserve.
Also, Pam suggests tempting useful variations to each (Whiskey marmalade; indian spices like fenugreek in the rhubarb relish; pickled crab apples instead of pears).
Things I was delighted to know how to make: passata; harissa; quince jelly (for manchego); italian figs in mustard sauce.
Things I am amazed to know how to make: hawthorn ketchup; compost heap jelly; nasturtium capers; fruit "leather".
Honestly, buy it, have a go, it's such good fun.
Update, 12 Jan 2009 - just made the whole fruit marmalade - the most delicious marmalade ever!
42 of 42 people found the following review helpful
Format:Hardcover
If you grow fruit, vegetables or harvest the hedgerows there comes a time when you have more in your larder than you can comfortably eat. At these times your thoughts may turn to preserving your surplus for later. Most people leave it at that, but this book will show you how easy it is.
Fed up of making jam? Then try fruit leather or a wickedly fruity alcoholic drink instead. This book has a whole heap of fresh ideas for using up every scrap of your excess harvest in lots of different ways.
Pam Corbin runs the River Cottage preserve workshops and that experience is served up for us here without having to make that journey, though judging by this book her courses there must be a lot of fun. She divides her recipes according to the seasons, starting with seville orange marmalade in January through to haw ketchup for September-December. An anytime soup mix rounds it all off at the end. The 'Rules' are clearly explained prior to the recipes to help get you started on the right foot and ensure success every time.
The expected basics are there, such as raspberry jam and sloe gin, but there's loads of suggested variations to try - Pam really wants us to experiment with nature's bounty. There's plenty of unusual recipes too, like beech leaf noyau and pickled florence fennel.
It's all there in a clearly laid out compact book with lots of sumptuous photographs to tempt you into getting started straight away.
A book to keep to hand in your kitchen throughout the year.
Fed up of making jam? Then try fruit leather or a wickedly fruity alcoholic drink instead. This book has a whole heap of fresh ideas for using up every scrap of your excess harvest in lots of different ways.
Pam Corbin runs the River Cottage preserve workshops and that experience is served up for us here without having to make that journey, though judging by this book her courses there must be a lot of fun. She divides her recipes according to the seasons, starting with seville orange marmalade in January through to haw ketchup for September-December. An anytime soup mix rounds it all off at the end. The 'Rules' are clearly explained prior to the recipes to help get you started on the right foot and ensure success every time.
The expected basics are there, such as raspberry jam and sloe gin, but there's loads of suggested variations to try - Pam really wants us to experiment with nature's bounty. There's plenty of unusual recipes too, like beech leaf noyau and pickled florence fennel.
It's all there in a clearly laid out compact book with lots of sumptuous photographs to tempt you into getting started straight away.
A book to keep to hand in your kitchen throughout the year.
79 of 82 people found the following review helpful
Format:Hardcover
I've been wanting to make preserves for years, but I've only just started to do it. Loving the whole River Cottage ethos, I was naturally interested in this book. I read some great reviews and so I bought it, and IMO it's just as wonderful as others said it was.
There's a wealth of inspiring recipes, many of which come with suggestions for modifications which can be made by those who have different ingredients/would like to use something slightly different. Everything is clearly explained, and the photographs just make me want to go down to the kitchen and eat up every last preserve in the fridge!
This book is an absolute inspiration. I'd defy anyone even very slightly interested in making their own jams, chutneys, pickles etc not to want to dash straight out to the shops/the garden/the local nature reserves, pick things and get bottling, after reading it. I've already spent 3 happy evenings on the couch by the fire, listening to the rain beating at the windows, reading and re-reading the recipes and making plans for a whole pantry full of lovely things to see me through the winter.
Very highly recommended.
There's a wealth of inspiring recipes, many of which come with suggestions for modifications which can be made by those who have different ingredients/would like to use something slightly different. Everything is clearly explained, and the photographs just make me want to go down to the kitchen and eat up every last preserve in the fridge!
This book is an absolute inspiration. I'd defy anyone even very slightly interested in making their own jams, chutneys, pickles etc not to want to dash straight out to the shops/the garden/the local nature reserves, pick things and get bottling, after reading it. I've already spent 3 happy evenings on the couch by the fire, listening to the rain beating at the windows, reading and re-reading the recipes and making plans for a whole pantry full of lovely things to see me through the winter.
Very highly recommended.
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Most Recent Customer Reviews
Attractive and full of ideas
It is easy to find recipes for chutneys and jams but this book goes much further than that, suggesting all manner of preserving ideas. Read more
Published 3 months ago by Doc Barbara
Converted river cottager
At last the definitive guide to making preserves, not just clear easy to follow scrummy recipes but everything you need to know about each stage of the process from what's in... Read more
Published 4 months ago by Irene
The BEST book you'll ever buy!
I've been using this book for years now and I've made some wonderful jams, marmalades and chutneys. The recipes are easy to follow and taste delicious. Read more
Published 4 months ago by Susaq
(My wife's comments).
I bought this book as a 'stocking filler' for my wife, for Christmas 2011. This was because she had previously asked me to look for Chutney Recipes on the internet. Read more
Published 4 months ago by Geoff..
Great little book
I was new to preserving last autumn, wanting give homemade Christmas presents to some family members. Read more
Published 4 months ago by CEF
Detailed and interesting
This was an impulse buy, when purchasing River Cottage veg every day.
It's incredibly readable and thorough and would interest novices and seasoned cooks alike. Read more
It's incredibly readable and thorough and would interest novices and seasoned cooks alike. Read more
Published 5 months ago by Lesley
Preserver's Bible
I already had purchased this book for myself as it was a compact and very informative book on all types of preserves, and I bought a second copy for my sister as she is always... Read more
Published 6 months ago by super susie
BEST YET
BEST PRESERVES BOOK YET. LOTS OF NEW RECIPES. THIS IS A GREAT ASSET TO THE LARDER AND CONTAINS EVERYTHING YOU COULD POSSIBLY NEED FOR PRESERVING. WELL DONE RIVER COTTAGE
Published 6 months ago by Patricia Aldous
seasons of mist & mellow fruitfulness
I have just finished 3 of Hugh's Hedgerow recipes from this book - The Haw Ketchup is delicious - nicer than any tomato ketchup I have tried. Read more
Published 6 months ago by Lady Vibart
preserve recipes
Can't wait to try some of these new recipes! all I need now is the fruit!
Delivered promptly - half way across the world, and in perfect condition!
Delivered promptly - half way across the world, and in perfect condition!
Published 6 months ago by spowter
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