The River Cottage Preserves Handbook
In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends’ and neighbors’ gardens) into everything from jams and jellies to vinegars and sauces.
The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. Now, with The River Cottage Preserves Handbook, learn to make everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium “Capers,” Onion Marmalade, Spiced Brandy Plums, and Elixir of Sage, plus a pantryful of butters, curds, pickles, chutneys, cordials, and liqueurs.
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¼ cup ⅔ cup 2½ cups ¾ cup 8-ounce jars acid levels Add the sugar allspice bay leaves berries black currants blackberries boil bottles brandy Bring cheese cheesecloth chile pepper chiles chopped chutney cider cider vinegar cloves cooking apples cool crab apples cups granulated sugar cups of water Demerara sugar elderflower flavor folded tea towel fresh fridge fruit syrups garlic gently ginger gooseberries granulated sugar heat herbs honey Hugh Fearnley-Whittingstall ingredients jars 2¼ pounds JELLY STRAINER KEEPABILITY lemon curd lemon juice lids SEE POTTING liqueurs marmalade minutes mixture mustard nasturtium onions orange ounces oven PACKING AND SEALING pears pectin pectin and acid peeled pepper peppercorns pesto pickled plums preserving pan purée quince raspberries recipe red currant Remove rhubarb rosehip salt sauce screw-bands Season seeds setting point shallots shelf sliced spices spoon STERILIZED JARS stir Store strawberries sweet tablespoons teaspoon tomatoes vegetables vinegar-proof lids warm