Best Ever Book of Preserves: The Art of Preserving; 140 Delicious Jams, Jellies, Pickles, Relishes and Chutneys Shown in 220 Stu

Fill your larder with flavorful condiments and jarred confections made in your own kitchen. This title features 140 delicious jams, jellies and relishes shown in 220 photographs. Every kind of preserve and pickle is covered in chapters on Jams and Conserves; Sweet Fruit Jellies; Marmalades; Curds, Butters and Cheeses; Sweet Fruit Preserves; Pickles; Chutneys; Relishes; Jellies; and Sauces and Mustards. It explains all the ingredients and techniques used, selecting the most suitable fruit and vegetables, and preserving them with salt, vinegar, sugar and alcohol. It features an amazing range of recipes from Papaya and Apricot Jam, Rosehip and Apple Jelly, and Fine Lime Shred Marmalade to Plum Butter, Hot Thai Pickled Shallots, and Honey Mustard. At-a-glance notes provide a complete nutritional breakdown for each recipe. Homemade preserves are delicious, easy to make and the perfect gift. This book will help you ensure that the shelves of your store cupboard will always be full of wonderfully tasty, fragrant condiments and confections made in your own kitchen. Whether you are tempted by Damson Jam, Spiced Cider and Apple Jelly, Lemon and Ginger Marmalade, Pear and Vanilla Butter, Tart Tomato Relish, or Tarragon and Champagne Mustard, this book will be a constant delight and inspiration.

Catherine Atkinson is a trained Cordon Bleu chef and has worked in numerous restaurants before becoming a full-time writer and food consultant, contributing to various food and lifestyle magazines. Maggie Mayhew is a food writer and home economist, contributing to national women’s magazines. She has been the Cookery Editor of Home Magazine, and Deputy Food and Wine Editor of Living magazine.