Jams & Chutneys
Jams & Chutneys

Author: Thane Prince

Publisher: DK Publishing (Dorling Kindersley)

Published: 2008

Total Pages: 0

ISBN-13: 9781405329545

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

Foolproof Preserving and Canning
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.

Preserves
Preserves

Author: Jill Nice

Publisher: Collins Publishers

Published: 2011

Total Pages: 231

ISBN-13: 9780007420797

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This beautifully illustrated, practical and easy-to-use guide provides a wealth of ideas for making delicious preserves and drinks from over fifty fruits and vegetables. There is no comparison between shop-bought preserves and those you can make at home. With the most basic equipment, a little time and some fresh home-grown or bought produce you can make a jam, pickle or drink that's totally unique, incredibly delicious and inexpensive. Whether you want to savour the taste of your summer tomatoes all year round, treat your friends and family to the most thoughtful presents or are looking for a way to control what's in yours and your children's food, this book will show you how. In this definitive guide, author Jill Nice covers all aspects of preserving. She takes readers step-by-step through the preserving process, including choosing the right jars and containers, utensils and equipment; cooking with sugars and setting ingredients; and safe, easy sterilising. This book will also contain both traditional and modern preserving techniques, store cupboard cheats and lots of handy tips and advice. From the most well known and loved fruit and vegetables like strawberries, chillies and blackcurrants to more unusual ones like okra and pomegranate you will find recipes for jams, ketchups, pickles, cordials, conserves, jellies. curds and much more! Inspired recipes, reliable advice and fail-safe instructions - all in Jill's engaging, down-to-earth and inimitable style. This is the only book on preserves you need on your shelf. Examples of just some of the things Jill will show you how to make with gooseberries... Basic Gooseberry Jam Gooseberry and Apricot conserve Gooseberry and Elderflower Jelly Spiced Gooseberry pickle Gooseberry Muscatel Syrup

Jellies, Jams & Chutneys
Jellies, Jams & Chutneys

Author: Thane Prince

Publisher: Penguin

Published: 2008-05-19

Total Pages: 226

ISBN-13: 0756651794

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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.

The Complete Idiot's Guide to Jams, Jellies, and Preserves
The Complete Idiot's Guide to Jams, Jellies, and Preserves

Author: Yvonne Tremblay

Publisher: Penguin

Published: 2003

Total Pages: 306

ISBN-13: 9780028644868

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It's easy to concoct scrumptious spreads with this indispensible cookbook, featuring step-by-step tips and directions-and some unique flavors to make top-quality toppings and fillings. €152 prize-winning recipes for jams, jellies, conserves, marmalades, fruit butters, and chutneys including no-cook varieties, and sugar-free varieties € Teaches how to prepare, set, and save preserves with the latest in canning equipment, techniques € Includes recipes for both traditional single-fruit flavors (Raspberry Currant, Apple Cider) and combinations (Kiwi Mango, Apricot Orange Butter)

The Basic Basics Jams, Preserves and Chutneys Handbook
The Basic Basics Jams, Preserves and Chutneys Handbook

Author: Marguerite Patten

Publisher: Grub Street Publishers

Published: 2008-04-11

Total Pages: 237

ISBN-13: 1908117737

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Unlocking the world of preserves, one jar at a time. Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys, and ketchups. Home preserving is Marguerite’s most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favorites such as picalilli, ginger marmalade, and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly.