Dimensions
144 x 200 x 18mm
In the latest book in this bestselling series, food writer and cook Sara Lewis brings together 70 mouthwatering recipes for jams, marmalades and preserves. Whether it's the quintessential English strawberry (to dollop onto a scone!) or the more unusual marrow rorange marmalade, there is a something for everyone. As well as delightful fruity jams like spiced apple ebramble, raspberry rhubarb and High Dumpsy Dearie jam (a mixture of apples, pears, plums, ginger and lemon), there are tangy jellies such as rowan happle or elderflower cspiced red wine, and curds such as gooseberry or St Clement's. Or why not try a spiced pumpkin butter on your toast? In addition, there are reduced sugar jams ideal for anyone trying to cut down sugar in your diet.There are recipes sourced from National Trust properties, making the most of their seasonal produce from their kitchen gardens. Enjoy the Oxford marmalade enjoyed by Churchill at Chartwell, or rose geranium and orange jelly made with fruit from the orangery at Saltram.The book includes advice on how to grow your own fruit, the best way to use up gluts from the garden and how to achieve the perfect consistency. There are also fun bits of trivia about jam throughout history and in literature. The perfect gift book for any jam-maker.
