Easy Jams Chutneys and Preserves

Author: John Harrison
Publisher: Right Way
ISBN: 0716022400
Format: PDF, Mobi
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This book explains all you need to know to make your own delicious jams, jellies, marmalades, fruit butters, fruit cheeses, chutneys and pickles, including details of all the necessary equipment, how to choose the best fruit and vegetables to use, and how to make sure the jam sets properly to produce the best results. In these straitened times, more and more people are keen to save money by making jams, jellies and chutneys from the surplus of their own homegrown fruit and vegetables or from free fruit, such as blackberries, available in nearby hedgerows. Val and John Harrison show how easy it is to collect together the required ingredients and start making your own produce.

Jams Chutneys

Author: Thane Prince
Publisher: Dorling Kindersley Ltd
ISBN: 1405343044
Format: PDF, ePub, Mobi
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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.

Jellies Jams Chutneys

Author: Thane Prince
Publisher: Penguin
ISBN: 0756651794
Format: PDF, ePub
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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.

Jam Jelly Relish

Author: Ghillie James
Publisher: Kyle Cathie Limited
ISBN: 9781906868185
Format: PDF
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Presents recipes for different types of fruit preserves and dishes that feature the preserve as an ingredient.

The Book of Preserves

Author: Mary Norwak
Publisher: Hp Books
ISBN: 9780895865076
Format: PDF
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Provides instructions for making jams, jellies, marmalades, butters, conserves, pickles, chutneys, catsups, syrups, flavored vinegars, mustards, and candied fruits

Homemade Preserves Jams

Author: Mary Tregellas
Publisher: Macmillan
ISBN: 1250004462
Format: PDF, ePub, Docs
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Provides recipes for jams, jellies, marmalades, curds, and chutney with suggestions on using them in recipes and what to eat them with.

Jams and Preserves

Author: Murdoch Books Pty Limited
Publisher: Allen & Unwin
ISBN: 1742660320
Format: PDF, Kindle
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Fresh cherry jam in the middle of winter? Eggplant

Good Old Fashioned Jams Preserves and Chutneys

Author: Sara Paston-Williams
ISBN: 9781905400706
Format: PDF, ePub, Docs
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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.

Do Preserve

Author: Anja Dunk
ISBN: 9781907974243
Format: PDF, Docs
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How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round? Combining their experience as cooks, caterers, foragers and farmers, Anja, Jen and Mimi bring you the essential guide to preserving. With techniques and recipes handed-down through the generations and deliciously inventive recipes from their own kitchens, you'll soon learn:* Basic principles and methods of preserving* Equipment and ingredients to get you started* Best preserving agents to use: sugar, honey, alcohol, vinegar and salt* Stunning recipes from their classic Green Tomato Chutney to Strawberry Gin Fizz Let the slow art of preserving become your new favourite pastime - and delight in having nature's most prized flavours and colours in your kitchen.