• Vanessa888 on September 12, 2014

  Love this book. I have a few books on preserving and this is by far the most original and interesting.

Notes about Recipes in this book

• Strawberry and passion fruit jam

  • Ladyredspecs on March 08, 2021

    super easy, the passionfruit added a wonderful complexity to the strawberries

• Raspberry and violet jam

  • hillsboroks on June 21, 2014

    This is the most amazing raspberry jam I have ever made! I used fresh picked raspberries from the backyard and weighed out 3 lbs per the recipe along with the other ingredients called for and ended up with 7 half pint jars of heavenly jam. I hesitated to boil it just one minute after adding the sugar so I went for 2 minutes hard boil time and the jam set up just right. The violet liqueur does something magical to the flavor of the raspberries. It intensifies the raspberries but does not give a recognizable violet flavor to the jam. If you didn't tell someone you put the violet liqueur in the jam, I doubt if they would notice it but would just think you had used fantastic raspberries. This is going into my file of recipes to make again and again. PS I just made some strawberry jam using berries from a farm stand that weren't as sweet and flavorful as I had hoped they would be. I added violet liqueur to this batch of jam and it worked its magic on the strawberries too.

• Greengage and Gewürztraminer jam

  • Foodycat on September 08, 2019

    Very simple and very good.

  • sharifah on November 26, 2018

    I’ve made this jam twice now; and I think this is my most favourite jam ever. :-) I made this summer last year...it was nice. I made a double batch this year and I think I’ve aced it! It’s slightly runny, soft set because of the alcohol quantity that’s added at the end. It also depends on the ripeness of the greengage. I eat this with toast, ice cream, yogurt, porridge, and even on its own by the spoonful! Delicious!

  • veronicafrance on August 05, 2015

    I substituted Muscat for the Gewurtztraminer and this probably wasn't a great idea -- I felt the end result was too sweet (I know this is a bit silly when talking about jam). I like the greengage, orange and walnut jam better.

• Apricot and lavender jam

  • eeeve on December 14, 2015

    I made this in September with our own Victoria plums. I was a bit afraid to use too much of the lavender, to avoid a "medicinal taste", so only used about half or two thirds of the stated amount. Now the lavender is hardly noticeable, only the bits with actual lavender buds taste of it. Nonetheless, it's a nice tasting (and nice looking - the colour is gorgeous) jam.

  • e_ballad on November 01, 2016

    Under no circumstance should you deviate from the quantity of lavender stated in this recipe. My lavender buds were on the small side so I threw in a bit more. Learn from my mistake: don't do that! When I made the recipe the 2nd time, this jam was beautiful.

• Apricot and vanilla jam

  • Ladyredspecs on March 08, 2021

    I've made this three times now with conventional sugar. Method is super easy. Much much better with best quality fruit

  • veronicafrance on August 18, 2013

    Perfection. Pretty standard method: although she says to use "jam sugar" (with added pectin), I didn't, because I've never needed to do that with apricot jam before. It set quickly (soft French set) -- only about 5 minutes' boiling needed. This quantity makes just 3 standard jars.

• Plum, orange and cardamom jam

  • sjwill82 on September 20, 2017

    Fantastic tasting jam. I made a few modifications- I did not have thin skinned oranges as recommended so after softening my quartered slices I removed around half of them after squeezing the remaining juice out. I was worried that it was going to be too bitter! I cooked to just below setting point to give a soft set jam that I like. The result was an usual flavor. Already used in a Victoria sponge cake spiked with orange zest which was very popular!

• Orange and flower water jam

  • FJT on July 30, 2021

    I think 3 tbsp of orange flower water is a bit much, but maybe that's just me! No-one else in the household seems to want to eat it, so I won't be making it again. This is a very soft set jam - and it says this in the intro - but I think I'm going to pop mine back in the pan and see if I can't get it a little firmer.

• Nick's 'good morning' breakfast marmalade

  • FJT on February 12, 2021

    Lovely recipe - will definitely make again!

  • rodillagra on February 02, 2015

    http://www.telegraph.co.uk/foodanddrink/recipes/8219796/Good-morning-breakfast-marmalade-recipe.html

• Kumquat and passion fruit jam

  • cartausm on June 26, 2020

    You can freeze passion fruit pulp if they ripen at different times

• Scarlet pepper and chilli jam

  • rodillagra on September 12, 2020

    I've made this twice now. Delicious sweet chilli. Both times it turned out more of a sauce than a jam but that's fine with me.

• Raj nimboo curd

  • Zosia on November 25, 2014

    Very silky, rich lime curd thanks to all the butter and egg yolks with a good balance of sweet:tart and excellent lime flavour. I cooked it over direct heat in half the time, used 140g fresh lime juice and reduced the butter to 113g. Very good but I prefer a "leaner" curd.

• West Indian hot pepper sauce

  • Foodycat on October 27, 2014

    Makes about twice the quantity that the recipe says. Very nice hot sauce, quite tangy, not as fruity as I had anticipated.

• Thai sweet chilli sauce

  • etcjm on May 07, 2020

    Also need white wine vinegar. I had to sub lemons for limes. Caramel is my nemesis so was concerned that this was the base of the recipe. Seemed to work ok in the end though and we now have a thickish sauce with quite a clout. Will see what the daughter says as the last one I made separated easily and looked a little unappetising.

• Chinese-style plum sauce

  • Barb_N on September 04, 2014

    I made this with tiny plums from my local market- thus more labor intensive but delicious. I served this with Pork chops with plums and Chinese spices from Pure Simple Cooking. This has more layers of flavor than restaurant plum sauce- a bit saltier for example. Well worth the effort.

• Tapenade

  • JFM on July 15, 2014

    Gorgeous. I made it with olives that I stoned myself. The stall holder where I bought the olives asked if I was bored...stoning olives myself. But it was worth it!

• Persian marinated olives

  • JFM on June 26, 2013

    Really the best marinated olives I've ever tasted. Will certainly make again. 22.6.2013

• Oven-dried tomatoes

  • jameswm on September 28, 2014

    I found these quite vinegary - this was using white wine vinegar

• Apricot spoon sweet

  • eeeve on October 03, 2015

    I made this with small round yellow plums, not apricots, but found they just fell apart on cooking; therefore the end result is more like a very sweet compote. Which is actually utterly delicious, especially spooned over Greek yoghurt.

• Russian plum liqueur

  • breakthroughc on May 24, 2021

    This is one of the best liqueurs I have made. It is gone and am waiting for plum season to come again. I let mine sit for 4 months before using. Use good quality vodka and you will have a sip of summer in the middle of winter,

• Chilli vodka (Pertsovka)

  • eeeve on April 02, 2016

    The bright red chilli floating in the clear vodka looked fantastic initially, and it made the vodka very spicy pretty much immediately. Now all the colour has leached out of the fruit, which is now a pale creamy colour and looks like - according to the husband - a dead man's finger. The vodka has now also got an unpleasant "planty" aftertaste. Should have taken the chilli out much sooner - one or two months should suffice!

• Duck confit

  • Frenchfoodie on January 18, 2021

    Excellent confit recipe, my only tweak is to finish the skin side of the duck under the grill before serving to get a larger crispy area. After separating the oil from the meat juices keep them - bonus duck stock.

• Maple-brined pork chops with pear and juniper relish

  • hillsboroks on July 10, 2014

    I made these for last night's dinner and although it took a bit of planning ahead they were definitely worth it. I made up the brine in the morning and put the pork chops in it before heading to work. When I got home I made the pear and juniper relish and then browned the pork and put it into the oven. A friend who stopped by for a minute was nearly swooning over the luscious aroma of the relish. The finished dish was a bit saltier than we like but I think if I do a better job of rinsing off the brine next time that won't be a problem. This is something I will make again and would make for company too.

  • debkellie on February 20, 2013

    This is really worth trying!

• Beetroot-cured gravlax

  • rodillagra on January 11, 2015

    http://www.foodrepublic.com/2012/12/05/beet-cured-gravlax-recipe

• Sweet and sour apple salad

  • hillsboroks on November 05, 2014

    Such simple a salad but one with such sensational fresh taste! Because there are so few ingredients each one has to really play its part with flavor. I used a tart apple fresh from the farmers market and a Walla Walla Sweet Onion from the grocery plus fresh dill from my herb garden. My husband was very skeptical when I told him what I was making but after tasting the salad he was sold. We will definitely make this salad again and often this winter.

• Scandinavian pickled cucumber

  • eeeve on August 13, 2015

    This is lovely and seems to last forever in the fridge. Used Lebanese cucumbers instead of pickling ones.

• Eastern-spiced rhubarb relish

  • JFM on May 10, 2013

    Made it without star anise, as I don't like it. Was very good with roasted pork chops.

• Bread and butter pickles

  • eeeve on January 26, 2016

    Made these in summer with home grown cucumbers and have finally opened a jar. Verdict: they're okay, taste slightly sweet like sweet-pickled gherkins, but I prefer the (slightly more acidic and crunchy) Scandinavian pickled cucumbers from the book. Husband likes them, though, especially with cheese and bread.

• Cerise au vinaigre

  • Foodycat on July 20, 2014

    A very gentle sweet-sour pickled cherry - fantastic with smoked duck but even better with goose rillettes.

• Middle Eastern pickled aubergines

  • Barb_N on November 02, 2014

    I made this as one of my first forays into eggplant pickles- unfortunately I don't think I steamed them enough for the brine to reach all the way through. The filling is delicious.

• Pumpkin achar

  • etcjm on October 10, 2018

    Wanted to cook this after seeing very similar on River Cottage. Very interesting sweet sour flavour and looking forward to eating. Need to use in a month though which may be a downside. Looks so colourful but just wouldn't work as a gift due to the oily rather than thick texture.

  • etcjm on November 06, 2018

    Having now eaten after a while in the fridge, it's very good. Pickly, but sweet with good texture. Don't drop any it's very ORANGE!

• Apple, cucumber and mint pickle

  • Vanessa888 on October 16, 2014

    SO delicious. The mint gives such a lovely kick.

• Christmas chutney

  • breakthroughc on May 24, 2021

    Love the Chutney and eat it all year round. It is great with roasted chicken or as a glaze for pork.

• Leite's Culinaria

  In her characteristic lovely manner, Henry presents a pleasing miscellany of carefully chosen recipes varying from the everyday to the relative exotic.

  Full review

• Bibliocook

  ...her books [are] the most stained in my collection and this brilliant preserving book will be getting the same treatment. She tackles plenty of basic skills, but the recipes often come with a twist.

  Full review

• Food52 by Chris Ying

  The 2013 Piglet Tournament of Cookbooks vs. Nancy Singleton Hachisu's Japanese Farm Food

  Full review

• Huffington Post United Kingdom

  This is a beautifully written and executed cookbook with careful instructions for beginners and a lot of more detailed knowledge to keep learning from.

  Full review

• Oregonian

  ...stands out as one of the most elegant and original. The range of the recipes is astonishing... beautifully simple and yet far more alluring than those in most preserving books.

  Full review