Average Reviews:
(More customer reviews)The author is English, so you will find lots of unusual jam and chutney recipes here that you wouldn't see in an American cookbook. The one drawback is that the canning techniques used are foreign to most Americans, and not USDA compliant, but I say just use the recipe and can using the instructions on the USDA website if you are concerned.
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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 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.
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