Jellies, Jams & Chutneys: Preserving the Harvest, Over 150 Recipes

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Penguin, May 19, 2008 - Cooking - 224 pages

A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters. Nine of the chapters cover a wide range of recipes as well as providing detailed information on selecting and making the best use of ingredients. At the front of the book, illustrated sections cover equipment and cooking techniques in detail.

Key techniques such as soil testing and potting safely are explained so clearlythat everyone will feel confident. The reader is guided through the year seasonby season—at any time, there are delicious preserves, sweet or savory, that can be made. Jams, jellies, chutneys, relishes, pickles, cordials, syrups, vinegars, and ketchups are all covered.

Food lovers will adore creating something amazing out of humble (and exotic) fruit and vegetables. Gardeners will love gathering their produce and turning a glut into a stockpile. Stressed-out executives everywhere will relish the satisfaction of slowing down long enough to make delicious chutneys and jams.

 

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Contents

Introduction 6
6
Techniques 8
9
Summer berries 24
25
Stone fruit 50
51
Summer vegetables 74
75
Orchard fruit 108
109
Flowers and herbs 130
131
Wild harvest 146
147
Tropical fruit 162
163
Chiles and spices 180
181
Winter citrus 200
201
Index 220
220
Acknowledgments 224
224
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