Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn.
Explaining the history, science and basic processes of preserving, our preserving expert Pam Corbin will guide you through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces, which can be made from local produce throughout the year.
Britain’s seasonal gluts of fruit, vegetables and herbs are ripe for turning into delicious preserves to enjoy all year round
From jams, jellies, curds and leathers to pickles, chutneys, cordials, vinegars and sauces, Pam Corbin presents an abundance of preserves across the sweet and savoury spectrum.
Over 75 recipes encompass traditional favourites such as raspberry jam, lemon curd and sloe gin, to fresh combinations such as apple butter and nettle pesto.
The handbook includes colour photographs, seasonal tables, regional maps, preserving process flow charts, a directory of equipment and useful addresses.
Affectionately known as "Pam the Jam", Pam Corbin has been making preserves for as long as she can remember. For more than twenty years she ran the Thursday Cottage jam company, converted from an old pig farm. Now Pam works closely with the River Cottage team running regular courses.
With a textured hard cover and an introduction by Hugh, "Preserves" is destined to join "Mushrooms" (Handbook No.1) as an indispensable household reference.