Jams and Preserves: Favourite Jam, Chutney, and Preserve Recipes and More
Making jams and chutneys is an easy way to defy the seasons and preserve the flavours of fruits and vegetables for many months. And, if you grow your own, the art of preserving is even more satisfying. More than 100 recipes for sweet and savoury jams, preserves, jellies, marmalades, chutneys and pickles are included.
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30 seconds apricots avours to develop boil and boil brown sugar buer capsicum cayenne pepper chilli chutney cloves cold plates coriander dark place freezer for 30 freezer for testing g 1 lb g 1 oz garlic ginger heat and simmer immediately into clean INGREDIENTS 1 kg invert and leave jars and seal jelly kg 2 lb Label and date large pan lb 8 oz leave to cool lemon juice low heat marmalade ml 2 oz muslin cheesecloth need the second onion oz/1 cup pectin place a lile place for 6–12 plates and place purée Put two small redcurrants reduce the heat Refrigerate aer opening Remove any scum sauce seing point skimmer or sloed skin will form slices sloed spoon small plates Spoon immediately spoon in thick stir over low stirring oen Store sugar has dissolved tablespoons teaspoon teaspoon ground testing for seing tomato Turn the jars vinegar warm jars wrinkle when pushed