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• by:
• Mayhew, Maggie

The introduction features a detailed guide to ingredients and equipment, including advice on choosing and preparing fruit, how to sterilize jars, and how to pot, seal and label preserves. It also fully explains all the techniques, from testing for pectin content to using a jelly bag and making sugar syrup.

The recipes include traditional classics, such as Strawberry Jam and Lemon Curd, and exciting new ideas, such as Clementine and Lemon Balm Jelly and Cherry-berry Preserve.

There are over 75 preserves to make at home, and each is shown in step-by-step photographs, with a stunning picture of the finished recipe, to make this the perfect book for both the beginner and the more experienced cook. Without doubt this fabulous book is the only guide to preserving fruits and jam- and jelly-making that you will ever need.