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

A collection of more than 150 sweet and savory recipes for jams, jellies, chutneys, and other preserves encompasses a wide variety of ingredients, along with information on the skills required for preserving foods and the artistry and care that go into creating these condiments, and features illustrated sections on essential equipment and cooking techniques. 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 clearly that everyone will feel confident. The reader is guided through the year season by 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. Contents 5......Page 7 Introduction 6......Page 8 Techniques 8......Page 11 Summer berries 24......Page 27 Stone fruit 50......Page 53 Summer vegetables 74......Page 77 Orchard fruit 108......Page 111 Flowers and herbs 130......Page 133 Wild harvest 146......Page 149 Tropical fruit 162......Page 165 Chiles and spices 180......Page 183 Winter citrus 200......Page 203 Index 220......Page 222 Acknowledgments 224......Page 226