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'Pam "The Jam" Corbin, a giant of modern fruit preserving' The Times
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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
218 of 219 people found the following review helpful:
5.0 out of 5 stars
Pam the Jam,
By
This review is from: Preserves: River Cottage Handbook No.2 (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!
39 of 39 people found the following review helpful:
4.0 out of 5 stars
Preserving made simple,
By
This review is from: Preserves: River Cottage Handbook No.2 (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.
76 of 79 people found the following review helpful:
5.0 out of 5 stars
Inspiring and wonderful!,
This review is from: Preserves: River Cottage Handbook No.2 (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.
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