How To Make Jams, Pickles and Preserves

This comprehensive book contains all you need to know to make your own jam and other preserves

Making jams, jellies, conserves, butters, cheeses, marmalades, curds, pickles, chutneys and ketchups at home is simple, economical and makes the most of seasonal fruit and vegetables. All these preserves are delicious, natural and versatile and can be put to a wide range of culinary uses.

For the novice this book provides the principles of successful jam-making and for the more experienced there are recipes, not only for the usual fruit and vegetables, but for more unusual combinations of flavours, such as cherry and loganberry, beetroot and carrot, japonica jelly, damson ketchup and tomato marmalade.