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Jellies, Jams & Chutneys

Author: Thane Prince

Publisher: Penguin

Published: 2008-05-19

Total Pages: 226

ISBN-13: 0756651794

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.

Jams & Chutneys

Author: Thane Prince

Publisher: Dorling Kindersley Ltd

Published: 2008-10-01

Total Pages: 227

ISBN-13: 1405343044

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Return to the good life, all you need to know to make sweet and savoury preserves in an irresistible package Preserve your harvest and create amazing jams, chutneys or preserves out of fruit, vegetables and even flowers from your garden. With over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a welcome present. A combination of traditional recipes, plus plenty of inspiring new ideas, show how to get the best from your ingredients, with clear guidance on all the equipment and techniques you’ll need for making wonderful jams, jellies, marmalades, pickles, chutneys and relishes. Pick up key cooking techniques from step-by-step sequences including identifying the perfect point of ripeness for different recipes, checking setting points and potting safely. Perfect if you want to know how to preserve gluts in your fruit and vegetable produce, or for aspiring jam-makers and cooks.

The Book of Preserves

Author: Mary Norwak

Publisher: Hp Books

Published: 1988-09-01

Total Pages: 128

ISBN-13: 9780895865076

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Provides instructions for making jams, jellies, marmalades, butters, conserves, pickles, chutneys, catsups, syrups, flavored vinegars, mustards, and candied fruits

The Sqirl Jam (Jelly, Fruit Butter, and Others) Book

Author: Jessica Koslow

Publisher: Abrams

Published: 2020-07-21

Total Pages: 548

ISBN-13: 1683355016

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A home cook–friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard–nominated chef. “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.

Good Old-Fashioned Jams, Preserves and Chutneys

Author: Sara Paston-Williams

Publisher: National Trust

Published: 2008-09-01

Total Pages: 0

ISBN-13: 9781905400706

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There are few things more satisfying than opening your store cupboard to reveal jars of glistening jams and jellies, and pots, bottles and boxes full of delicious foods. Whether you are an experienced cook, or rarely approach the stove, making preserves, jams and chutneys is not difficult and the results are so much better than anything you can buy. Food historian and cook Sara Paston-Williams shares her wealth of experience of British cooking, demonstrating how to make the best old-fashioned recipes for chutneys and relishes, pickles, jams and jellies, butters, cheeses, curds, marmalades and mincemeats. Traditional favourites are included, from Piccalilli, Seville Orange Marmalade and Lemon Curd to old-fashioned Quince Jelly, Traditional Mincemeat, Sloe Gin and Fresh Lemonade. There are also twists on these delicious British classics, such as Mango Chutney, Runner Bean Pickle and Red Onion Marmalade or Blackberry and Apple Jam, Black Cherry Conserve and Elderflower Champagne.

The Complete Book of Preserves & Pickles

Author: Catherine Atkinson

Publisher: Lorenz Books

Published: 2009

Total Pages: 0

ISBN-13: 9780754821779

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The book includes over 150 different jams, jellies, marmalades, relishes, mustards and sauces. Each recipe is accompanied by color photographs and easy-to-follow step-by-step instructions to ensure perfect results every time.This stunning book is the perfect companion for preserving and is a must for every kitchen and every cook.

Jam, Jelly & Relish

Author: Ghillie James

Publisher: Kyle Books

Published: 2011-08-16

Total Pages: 0

ISBN-13: 9781906868185

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Split into the four seasons, this book encourages you to make the most of fruit and vegetables throughout the year when they are at their best by storing away the bottles and jars for the later months. Each season is packed with mouthwatering recipes, which are accompanied by simple ideas for how to use your jams, jellies and preserves.

250 Home Preserving Favorites

Author: Yvonne Tremblay

Publisher: Robert Rose

Published: 2010

Total Pages: 0

ISBN-13: 9780778802372

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Jam.

Making Preserves

Author: Catherine Atkinson

Publisher: Lorenz Books

Published: 2017-11-07

Total Pages: 256

ISBN-13: 9780754834250

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There is nothing more satisfying than stocking the shelves of your store cupboard with your own preserves, and this book is the ultimate guide. A detailed introduction covers equipment, basic methods and techniques needed. There then follows 150 fabulous recipes: try the delicious Wild Strawberry and Rose Petal Conserve, which goes perfectly with fresh crusty bread, or Mango and Papaya Relish, an unusual accompaniment to a cold meat buffet. And you can enhance your repertoire with recipes for curds, cheeses, sauces and mustards. Beautifully illustrated and with easy-to-follow instructions, this is an essential source book for any kitchen.

Foolproof Preserving and Canning

Author: America's Test Kitchen

Publisher: America's Test Kitchen

Published: 2016-04-26

Total Pages: 321

ISBN-13: 1940352517

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Every home cook's essential step-by-step guide to canning and preserving 100 can't-fail sweet and savory recipes, from tried-and-true classics to modern updates. The experts at America's Test Kitchen show you how to easily (and safely) make homemade everything—from fruity jams with beautiful summer berries to piquant pickles from raw vegetables of all kinds—with detailed tutorials, troubleshooting tips, equipment information, instruction on doubling batches, and insight into the science behind canning (How much salt should you use? What's the perfect preserving temperature?). No matter what season it is, which jars you have, or how much time you have, this book has something for everyone, beginner or expert. Sweet Jams & Jellies: Once you’ve turned out flawless favorites like Raspberry & Strawberry, try your hand at Blueberry Earl Grey Jam. Savory Jams & Chutneys: Start with classics like Caramelized Onion Jam and then make a delicious Apple Shallot Chutney to pair with a favorite dish. Vegetable Pickles: Simply cooked in a vinegar brine or long-fermented, every pickle is perfectly crisp. Fruit in Syrup: Enjoy jewel-like fruit, from bite-size to whole, in a syrup made of the perfect ratio of water to sugar. Tomatoes: Intensify their flavor through roasting or lock in summer sweetness with fresh tomato sauce. Canning Books Are Hot More and more people are canning and preserving at home for the satisfaction of tranforming raw height-of-season produce into jewel-like jars of jams, jellies, and condiments, or umami-packed pickles. Step-by-Step Instruction This is the first canning and preserving book from ATK; we take the mystery and fear away and provide detailed and illustrated instructions for every recipe. Timelines for Every Recipe It's helpful to have snapshot of the commitment involved in making the recipe—and when they're ready to eat. Lots of Options for Both Beginner and Experienced Canners There is a lot of interest in handcrafting small batches of fruits and vegetables. The emphasis in this book is on small batch canning (2- or 4-jar yields) with double-it options for all the 4 jar recipes. Beautiful Package Completely illustrated with step photos of the recipes in progress and an easy-to follow design.