Product Description

Preserving is not just about jam and marmalade. Though there are plenty of recipes for both, the Women's Institute Book of Preserving is full of modern ideas for making the most of fruits, vegetables and herbs. Traditional recipes like Blackberry Jam, Spiced Tomato Chutney and Rumtopf are sure to be as popular as always, while Parsley Jelly, Mango Curd, Chilli Jam, Roasted Red Pepper Relish and Marinated Goat's Cheese bring preserving right up to date. Easier to make than you might imagine, preserves are a perfect way to use up wonderful seasonal produce. They make great gifts too. Made from fresh ingredients and with no chemical additives, there is nothing better than home-made preserves!

Product Details

• Amazon Sales Rank: #9116 in Books
• Published on: 2008-09-01
• Original language: English
• Binding: Hardcover
• 144 pages

About the Author
Born and raised in Canada, Carol Tennant moved to the UK in 1987. She now lives in London with her husband and two children. A member of the London N1 Women's Institute, Carol has worked as a cookery writer and food stylist since 1993. She works regularly on food shoots for books, food packaging and magazines (including \i WI Life\i0 ) and has written seven books on a variety of subjects from muffins to barbecuing.

Customer Reviews

Good but there are better
I bought this book as a preserving novice along with the WI's Best Kept Secrets jams, pickles and chutneys by Midge Thomas. I prefer the latter but there are some fab recipes in this book especially the Spiced Dried Apricot jam which is sensational. The first chapter covers all you need to know about preserving including sterilising jars, setting points, equipment etc. the following chapters cover jams and conserves, jellies, marmalades (pink grapefruit and lemon is highly recommended), curds and cheeses, chutneys and relishes, pickles, compotes, candies and dried fruit, sauces and spreads and oils, vinegars and alcohol. Plently to keep you busy and a wide range of ingredients used so you'll find a suitable recipe whatever the season.

Preserves
I make alot of preserves using produce from my garden and this book gives some very good ideas and recipes that actually work.

The Boss Jammers
Seriously - where else would you expect to learn about jam making? The WI, sometimes regarded with wry amusement and dismissed as jam and Jerusalem, does tremendous work for communities. But even if they were nothing but jam they would still have the right to shout their existence with triumph. BECAUSE JAM IS IMPORTANT, DAMN IT! This is a superb book. Quite the best I've ever found on the subject. Easy to use, uncomplicated and inspirational.