Perfect Preserves: 100 Delicious Ways to Preserve Fruits and Vegetables by Thane Prince

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Notes about Recipes in this book

  • Redcurrant (blackcurrant or even whitecurrant) jelly

    • tekobo on August 29, 2020

      Foolproof for a non jam maker like me. Came out well.

  • Bramble jelly

    • etcjm on September 10, 2019

      Set lovely, and easy to do. Always looks like there's been a murder in the kitchen when I work with brambles. Looking forward to toast for supper. Amended to use 750g of fruit and just squeezed 3 jars (1 being small size) out of it. Had to continue the boil for a further 2, total of 5 mins.

  • How to make the perfect jar of marmalade

    • etcjm on January 07, 2020

      Make jams and chutneys regularly, but this was the first time making marmalade. Not as difficult as I thought, although the 10 minutes boiling ended up being nearer 45. Think this was just due to the sheer quantity in my old preserving pan on an inferior electric hob! Tastes so fresh and lovely. I had reached the point that it really wasn't going to be worth the faff but I was wrong. Will do again and will try other marmalade recipes. I kept it simple first time.

  • Curried aubergine chutney

    • etcjm on April 27, 2019

      Currently 'maturing' but early tasting seems very good. Cooked because son number 2 isn't keen on tomato based chutneys so thought this was worth a try.

  • Beetroot relish

    • etcjm on September 16, 2019

      Easy with a food processor. Ready to eat straight away, rather than maturing. It was very good, sweet but a bit sour. Took longer to cook down than stated but will get done again. Would be much quicker with bought cooked beetroot.

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  • ISBN 10 1444792571
  • ISBN 13 9781444792577
  • Linked ISBNs
  • Published Jul 31 2014
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Hodder & Stoughton Ltd

Publishers Text

In Perfect Preserves, Thane Prince gives even the most unconfident cook the help needed to make perfect jams, pickles and chutneys. Using these recipes both beginners and more adept cooks will have plenty of ideas on how to fill your kitchen with jars of beautiful and tasty preserves. Each chapter will open with a recipe and step-by-step guide of how to make the perfect jar of: jam, jelly, fruit curd, fruit butters and cheeses, conserves and marmalades, chutneys, pickles, relishes, sauces and ketchups, cordials and liqueurs. With Perfect Preserves you'll have delicious marmalade for your toast, fig and onion jam to give as gifts and a cupboard full of delicious treats for any time of the year.

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