The introduction has a guide to ingredients and equipment, including advice on choosing and preparing fruit, how to sterilise 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.
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.
This comprehensive guide to preserving fruits includes recipes for jams, jellies, marmalades, fruit curds, butters, chutneys and sweet preserved fruits.
- Publication Date:
- 01 / 11 / 2005