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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'Pam "The Jam" Corbin, a giant of modern fruit preserving' The Times
About the Author
Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband Hugh moved to Devon where they bought an old pig farm and converted it into a small jam factory. Always using good, wholesome, seasonal ingredients, their products, sold under the Thursday Cottage label, soon became firm favourites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to 'jam' at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs and flowers from her own garden, from Park Farm, and from the fields and hedgerows.
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Most Helpful Customer Reviews
241 of 243 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
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!
48 of 48 people found the following review helpful
By Wiltshire Bookworm
TOP 500 REVIEWER
Format:Hardcover|Amazon Verified Purchase
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.
49 of 51 people found the following review helpful
Format:Hardcover
A comprehensive guide to preserves, cordials and all manner of edible items to put away for another day. Wide ranging recipes with hints and tips for success, additions and improvements.
Gooseberry Jam with Elderflower
Harissa Paste
Saucy Haw Ketchup
Runner Bean Pickle
It's had me out scouring the hedgerows already and will get plenty of use. Beautiful photos, clearly laid out. Includes details on suppliers and other interesting organisations.
Gooseberry Jam with Elderflower
Harissa Paste
Saucy Haw Ketchup
Runner Bean Pickle
It's had me out scouring the hedgerows already and will get plenty of use. Beautiful photos, clearly laid out. Includes details on suppliers and other interesting organisations.
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Most Recent Customer Reviews
4.0 out of 5 stars
Great book
Tells you everything you need to know about preserves and how to make them.
Plenty of good detailed descriptions and photos
Plenty of good detailed descriptions and photos
Published 2 months ago by Helen Sara Moore
3.0 out of 5 stars
Good range or recipes
Although the range of recipes was good I was looking for more ideas on de-hydration. Very good for more unusual ingredients and recipes.
Published 2 months ago by J. Sauter
4.0 out of 5 stars
Good results every time
It only really gets a 4 because its so good my boyfriend will use nothing else, but I'd like to try other books to compare it to! Read more
Published 2 months ago by Seaside Dreamer
5.0 out of 5 stars
Really useful
This book is great. I've just made his mums black currant jam with some fruit from the freezer. Yum..mee. Read more
Published 3 months ago by Beth
5.0 out of 5 stars
A great book
It was much better then I expected. I thought it would be useful but I didn`t know it would be this great. it is fantastic.
Published 4 months ago by Elone Titley
3.0 out of 5 stars
Fan of River Cottage books, but not this one
I love the River Cottage Handbook BREAD No 3. It is brilliant and has been a daily aid in my kitchen for nearly 3 years now. I would recommend that one again and again. Read more
Published 5 months ago by I. Schmidt
5.0 out of 5 stars
Simple, well written and fun to use
Lovely book, good on the technical bits with lots of knowledge and enthusiam to share. I got this for the jams but the range of preserves means I'm going to be trying ne recipes... Read more
Published 5 months ago by Joshui
5.0 out of 5 stars
Great preserves book
This is a fabulous book with some unusual pickles and spices, which I haven't found in any other books. I felt a really good buy.
Published 5 months ago by Mrs S Lomas
5.0 out of 5 stars
Good for all levels of expertise
Although we have several 'preserve' books this is the one to use for getting hold of basic information and techniques.
Published 6 months ago by P. T. Brown
5.0 out of 5 stars
Pam 'the jam' Rocks!
I have been a big preserves and chutney fan for a long time and had some handed down books from my great uncle that I would always still refer to but this book is the bible of... Read more
Published 7 months ago by Mi.nn
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