- Hardcover: 224 pages
- Publisher: Bloomsbury Publishing PLC; 01 edition (19 April 2008)
- Language: English
- ISBN-10: 0747595321
- ISBN-13: 978-0747595328
- Product Dimensions: 2.5 x 13.3 x 20.3 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (278 customer reviews)
- Amazon Bestsellers Rank: 14,367 in Books (See Top 100 in Books)
Preserves: River Cottage Handbook No.2 Hardcover – 19 Apr 2008
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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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Top Customer Reviews
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!
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.
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.
Gooseberry Jam with Elderflower
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.
Most Recent Customer Reviews
A gift for my chef friend, and he is chuffed to bits, so it must be great!Published 22 days ago by N. A. Mason
Good starter for preserves gives you good basic resepies like thisPublished 26 days ago by trikker mike
I have a number of books on jam making, pickling and preserving. I also read quite a lot about the subject on the internet. I have 'bin doin' it' for a lot of years. Read morePublished 1 month ago by Stephen V.
We use this book A lot in the summer, great ideas for concocting some delicious jams, and cordials xxPublished 2 months ago
This book was a bit disappointing for me after having tried nearly every recipe in Pam Corbin's Cakes book in this series with great success. Read morePublished 4 months ago by Chris K.
Love this book. I've made a couple of the recipes and they work perfectly.Published 6 months ago by RainhamRichard