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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
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 destined to join Mushrooms (Handbook No.1) as an indispensible household reference.See all Product description
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If you get it make Pontack. It's gorgeous and you can stick it in lots of stuff. I've tried a few things. They all came out well except I think there's a mistake in the amounts of vinegar needed for pickling garlic - I needed three times as much. The recipe was for three jars so maybe they got mixed up and put the vinegar amount down as if it were for one.
Mind you, i doubt that Her Indoors will be impressed. I am not really good about amounts or portion control.
Still, we will probably be able to survive the first couple of years of the Zombie apocalypse on chilli jam alone (not IF it happens - WHEN!!!)
This book has everything, not just a ton of fabulous preserve recipes- information on the seasonality of fruit, methods for sterilising jars, how to find the setting point of fruit... the list is endless. It's explained simply, but is quite wordy- but it's very well done regardless. I must also add that I've just made some strawberry jam from this book and its the best I've ever tasted! I can't wait to try more of the recipes from in here. I'm so impatient for my tomatoes to hurry up and grow so I can make some homemade tomato ketchup next!
If you're curious about how to make your own preserves then you have to buy this book- no question about it.
**Edit** I have now had this book for more than a year and it has not let me down once. I have successfully made marmalades, chutneys and jams of all varieties as well as sloe and damson gins and all have been a success- utterly delicious. My friends and family enjoy being the recipient of these kitchen experiments- particularly with the fruit jams, and are forever donating me jars! This year I will be giving away homemade preserves as gifts in hampers which proves my level of confidence in the recipes in here. I really cannot recommend this book highly enough. Well done Pam The Jam!
This book is a must buy if you're into or thinking of getting in preserving your own stuff, or likewise a perfect present for anyone in the same boat. It's a handy size, the pages are wipe clean, the photo's are great, the variations of the receipes are useful. Also very useful for those allotment holders who have a glut of fruit and veg left over and wonder what to do with it (the runner bean pickle looks interesting and will be next on my list to try when they're back in season)
I have to wait 8 weeks for the pickled onion result and I cant wait! Keep checking the jars every other day to make sure they're 'OK'!! Buy this book, it's fan-jam-tastic!!!