Featuring both classic and innovative recipes for every kind of jam, jelly, preserve, and marmalade imaginable, The Jam and Marmalade Bible is the only cookbook of its kind that you’ll need to fill your pantry with delicious homemade treats. Author Jan Hedh begins with a comprehensive section on the basics, including the history of preserves, cooking techniques, lists of required equipment, how to sterilize jars and lids, and a guide to troubleshooting even the most delicate jams. From there he moves on to delicious recipes, including classics like strawberry, blueberry, raspberry, peach, and blackberry, as well as more exotic fruit flavors such as kiwi, mango, and banana. Try savory vegetable spreads and chutneys, such as pumpkin, tomato, and roasted red pepper, in addition to nut spreads. Finally, Hedh rounds it all off with a collection of delicious pastries to pair with different jams, and tips on which cheeses are most suitable for serving with various flavors. Delight and inspire your loved ones with homemade gifts at the holidays and fill your home with delicious preserves all year round with the help of this lavishly illustrated guide. Great for both beginners and expert jam makers looking for fresh, exciting ideas, The Jam and Marmalade Bible deserves a place in every kitchen.

Featuring both classic and innovative recipes for every kind of jam, jelly, preserve, and marmalade imaginable, The Jam and Marmalade Bible is the only cookbook of its kind that you’ll need to fill your pantry with delicious homemade treats. Author Jan Hedh begins with a comprehensive section on the basics, including the history of preserves, cooking techniques, lists of required equipment, how to sterilize jars and lids, and a guide to troubleshooting even the most delicate jams. A myriad of delicious recipes are at your disposal, including classics like strawberry, blueberry, raspberry, peach, and blackberry jam, as well as more exotic fruit flavors such as kiwi, mango, and banana. Try savory vegetable spreads and chutneys, such as pumpkin, tomato, and roasted red pepper, in addition to nut spreads and flower marmalades. Finally, Hedh rounds it all off with a collection of delicious pastries to pair with different jams and tips on which cheeses are most suitable for serving with various flavors. Delight and inspire your loved ones with homemade gifts at the holidays and fill your home with delicious preserves all year round with the help of this photographed guide. Great for both beginners and expert jam makers looking for fresh, exciting ideas, The Jam and Marmalade Bible deserves a place in every kitchen.

This unique and comprehensive recipe book revives the art of making jams, jellies, pickles and chutneys, and celebrates the joys of transforming a surfeit of anything - from apples to whortleberries - into jars full of sweetness. First published in 1970, Beryl Wood's classic Let's Preserve It is the ultimate preserving bible. In this small encyclopaedia, Wood distils the immense knowledge of earlier generations into a jarful of simple, foolproof recipes that will give endless delight both to make and to savour. With guidelines on equipment and preparation, useful hints on cooking and important tips to remember, this A-Z of recipes is an essential book for everyone from the experienced jam-maker to new cooks making preserves for the first time. Classic recipes such as mint jelly, lemon curd and Seville orange marmalade are all here, as well as more unusual combinations and ideas for preserving fruits, herbs and vegetables. 'I've long treasured my battered, second-hand copy of this book, and now that it has been proudly reissued, others will be able to benefit from it too' Nigella Lawson

- 'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' – DIANA HENRY Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.

Jam.

Finalist for the 2021 IACP Best Cookbook Award Jam making gets a bad rap for being highly technical, complicated, messy, hot, and sticky; but preserving fruit can be simple and easy. Jordan Champagne unlocks the secrets of mouthwatering fruit sauces and butters, delicious whole-fruit preserves, and fresh-tasting jams and marmalades from the comfort of your home kitchen. It Starts with Fruit features 73 recipes total: master recipes for each type of preserve, followed by recipes for jams, marmalade, juices, syrups, shrubs, whole fruit preserves, butters, pie fillings, and dried fruits, plus a final chapter on baking with preserves. • Great for home cooks who want an easy and approachable guide to making jams and other fruit-based preserves • Jordan's gentle and encouraging methods will guide you through the process of making incredible fruit preserves using seasonal produce. • Learn inventive techniques that are more flavorful and less complicated than traditional methods—with less sugar, too! Jordan Champagne, author and cofounder of Happy Girl Kitchen, learned how to make jam while working on a farm, trying to use up fruits and vegetables that would otherwise go to waste. Now it's your turn to learn. Recipes include Raspberry Lemon Jam, Pink Grapefruit Marmalade, Honeyed Apricots, and Peach Rosemary Syrup, as well as baking recipes to turn your fabulous preserves into Thumbprint Cookies, Jam Bars, Fruit Cobbler, and Homemade Toaster Pastries. • A must-have for anyone who wants to learn about making jam and other preserves, likes experimenting in the kitchen, or enjoys DIY projects • Approachable for first-timers who feel intimidated by jam-making • Perfect for those who loved The Noma Guide to Fermentation by René Redzepi & David Zilber, The Blue Chair Jam Cookbook by Rachel Saunders, and Preserving by the Pint by Marisa McClellan

Can it, pickle it, and store it with confidence. If you can boil water, you can make your own delectable jams and jellies, try your hand at fresh-pack pickling, and jar savory sauces. Ball Canning Back to Basics focuses on the building-block techniques and easy, classic recipes every canner should know. The book begins with in-depth information on water bath canning, the equipment you need, and food safety guidance. Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry. Packed with simple variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy guide delivers everything you need to successfully master home canning safely and deliciously.

Fresh, hip cookbook takes jamming out of grandma’s kitchen and into the 21st century In Jam On, New York’s “Jam Queen” Laena McCarthy shares her love of making inventive handmade jam with delicious recipes and canning techniques. Her down-to-earth approach and unique, easy method allows even the novice cook to make fresh and exciting jam. The recipes in Jam On use less sugar, making the jams not only healthier, but more intensely flavorful than your average fruit concoction. With step-by-step instructions and four-color photographs throughout, McCarthy guides readers through the canning process and offers inventive herb and spice combinations for a range of signature jams. Recipes include: • Grapefruit & Smoked Salt Marmalade • Strawberry Balsamic Jam • Easy Like Sunday Morning Blueberry Preserves • Tiny Strawberry Preserves with Thai Basil • Rhubarb Hibiscus Jam • Spiced Beer Jelly • Hot Fireman’s Pear Jam • Lime & Pandan Marmalade • and much more

A cookbook and guide to the “preservationists” and locavore aficionados who are rediscovering the lost art of jams and pickles.

When it comes to the most important meal of the day, this is the book to end all books, a delectable selection of recipes, advice, illustrations and miscellany. The recipes in the robust volume begin with the iconic full English - which can mean anything as long as there are eggs, bacon, sausages, mushrooms, tomatoes, black pudding, bread, potatoes and beans involved - before moving confidently on to more exotic fare such as kedgeree, omelette Arnold Bennett, waffles, American muffins, porridge, roast peaches, channa masala from India, borek from the Balkans and pães de queijo from South America. There are also useful tips like the top songs for boiling an egg to, and how to store mushrooms. Interspersing the practicalities of putting a good breakfast together are essays and miscellanies from a crack team of eggsperts. Among them are H.P. Seuss, Blake Pudding, Poppy Tartt and Malcolm Eggs, who offer their musings on such varied topics as forgotten breakfast cereals of the 1980s, famous last breakfasts and Freud's famous Breakfast Dream. Whether you are a cereal purist, a dedicated fan of eggs and bacon or a breakfast-aficionado with a world view, The Breakfast Bible is the most important book of the day.