Average Reviews:
(More customer reviews)This book is filled with mouth-watering recipes for all sorts of jams, jellies, chutneys and sauces. The beginning has lessons with step-by-step photos on making jams, jellies marmalades, and candied fruits, the equipment needed and the process of canning.
The recipes in this book are delicious and some are quite unique to me. It is filled with photographs to make you want to try a recipe, and the photography is outstanding. There is even a recipe on candied rose petals and rosepetal jam, along with rosehip syrup, and rose petal sorbet. Several morrocan and indian recipes as well. It even covers nuts(ex: pecan and whisky mincemeat, pistachio and pear conserve, coconut relish, plum and orange jam with hazelnuts). On the fruit side, there are such recipes and honeyed peel (very simple but very elegant), orange peel scrolls, clementine ratfia, pickled kumquats with cardamon, kumquats in vodka and cointreau, grapefruit and apple curd, roast loin of pork with gooseberry sauce, gooseberry sauce, fig conserve, spiced figs, nectarines in white wine syrup, apricot brandy, prune, dried fuit and pecan compote, dried peach and chestnut chutney, etc.
This a top-notch recipe book with loads of very original and unique recipes. Great for making gifts at Christmas or for a house-warming gift.
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Originally published in 1995 this guide to preserving brings together 250 recipes of every description. Step-by step instructions and vital watchpoints combine to make a foolproof guide. There is also a range of recipes using the jams as the main ingredient.
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