The Modern Preserver: Chutneys, Pickles, Jams and More by Kylee Newton

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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: tomatoes; apples; onions; dark brown sugar; distilled malt vinegar; raisins; limes; bird's eye chiles; cinnamon sticks; whole cloves; black peppercorns
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    • Categories: Chutneys, pickles & relishes; Summer; Vegan; Vegetarian
    • Ingredients: red peppers; red onions; bird's eye chiles; limes; fresh ginger; ground cinnamon; chile flakes; light brown sugar; mangoes; apple cider vinegar
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: black figs; dark brown sugar; red onions; white wine vinegar; mixed spice (UK); ground ginger; fresh ginger; bird's eye chiles; black peppercorns; lemons
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    • Categories: Chutneys, pickles & relishes; Summer; Vegan
    • Ingredients: greengages; apples; onions; bird's eye chiles; fresh ginger; yellow mustard seeds; coriander seeds; cumin seeds; limes; white wine vinegar; light brown sugar; allspice berries; cinnamon sticks; black peppercorns; whole star anise; green cardamom pods
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: red onions; dark brown sugar; chile flakes; apples; balsamic vinegar; bay leaves; limes; black peppercorns
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    • Categories: Jams, jellies & preserves
    • Ingredients: tomatoes; fresh ginger; bird's eye chiles; fish sauce; light muscovado sugar; Chinese five-spice powder
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: feijoas; apples; onions; light brown sugar; apple cider vinegar; mace; ground cayenne pepper; garam masala; fresh ginger; black peppercorns
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    • Categories: Chutneys, pickles & relishes; Summer; Vegan; Vegetarian
    • Ingredients: redcurrants; red onions; garlic; fresh ginger; bird's eye chiles; red wine vinegar; ground allspice; dark brown sugar
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: pineapple; white wine vinegar; light brown sugar; fresh ginger; limes; chile flakes; whole star anise; cinnamon sticks; lemongrass; onions
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: tomatoes; red peppers; courgettes; red onions; coriander seeds; dark brown sugar; distilled malt vinegar; smoked paprika; mace; bird's eye chiles; black peppercorns; bay leaves
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    • Categories: Chutneys, pickles & relishes; Summer; Vegan; Vegetarian
    • Ingredients: peaches; distilled malt vinegar; dates; dark brown sugar; mixed candied peel; raisins; ground cayenne pepper; chile flakes; limes; black peppercorns; whole star anise
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: tamarillos; onions; apples; white wine vinegar; dark brown sugar; raisins; fresh ginger; black peppercorns; limes; bird's eye chiles; cinnamon sticks
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    • Categories: Chutneys, pickles & relishes; Summer; Vegan; Vegetarian
    • Ingredients: onions; courgettes; ajwan seeds; brown mustard seeds; chile flakes
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    • Categories: Chutneys, pickles & relishes; Summer; Vegan; Vegetarian
    • Ingredients: red onions; fresh ginger; oranges; blackberries; chile flakes; ground cinnamon; caster sugar; red wine vinegar
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    • Categories: Chutneys, pickles & relishes; Summer; Vegan; Vegetarian
    • Ingredients: beetroots; red onions; apples; yellow mustard seeds; coriander seeds; mixed spice (UK); red wine vinegar; golden granulated sugar; oranges
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  • Tomato kasundi
    • Categories: Chutneys, pickles & relishes; Indian; Vegan; Vegetarian
    • Ingredients: tomatoes; garlic; fresh ginger; coriander seeds; bird's eye chiles; onions; apples; apple cider vinegar; black mustard seeds; cumin seeds; turmeric; nigella seeds; whole cloves; chile powder; dark brown sugar
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: green beans; onions; bird's eye chiles; apple cider vinegar; light brown sugar; turmeric; mustard powder; yellow mustard seeds; coconut flakes
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: aubergines; juniper berries; tomatoes; apples; red onions; bird's eye chiles; red wine vinegar; cumin seeds; brown mustard seeds
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    • Categories: Chutneys, pickles & relishes; Summer; Vegan; Vegetarian
    • Ingredients: plums; onions; fresh ginger; lemons; light brown sugar; red wine vinegar; chile flakes; flaked almonds; cinnamon sticks; whole star anise
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: onions; carrots; fresh ginger; oranges; limes; lemons; apple cider vinegar; light brown sugar; lemon thyme
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  • Cranberry, Port and orange sauce
    • Categories: Sauces for poultry; Christmas; Vegan; Vegetarian
    • Ingredients: cranberries; oranges; ground cinnamon; Port wine
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    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: tomatoes; apples; onions; golden granulated sugar; distilled malt vinegar; ground cayenne pepper; ground allspice; black peppercorns; whole cloves; bay leaves; chile flakes
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    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: red peppers; apples; onions; bird's eye chiles; distilled malt vinegar; golden granulated sugar; limes; black peppercorns; thyme; bay leaves
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  • Homemade Chinese plum sauce
    • Categories: Sauces, general; Chinese; Vegan; Vegetarian
    • Ingredients: plums; red onions; garlic; granulated sugar; apple cider vinegar; soy sauce; ground ginger; English mustard powder; ground cinnamon; ground cayenne pepper; ground cloves
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    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: apples; red onions; dates; prunes; white wine vinegar; apple juice; orange juice; tomato paste; tamarind paste; black treacle; whole cloves; black peppercorns; brown mustard seeds; ground cardamom; ground cinnamon; onion powder; ground allspice; ground cayenne pepper; apple cider vinegar
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Caramelised red onion chutney

    • FJT on July 24, 2021

      Really, really good. I made a half quantity because I don't have a jam kettle and 900g of onions was the limit for my biggest, widest pan and that's also about as many onions as I can bear to slice at one time. First recipe from this book and I'm looking forward to making a few more soon.

  • Citrus curds

    • FJT on August 02, 2021

      Made this because I had 2 spare egg yolks in the fridge. Used a mixture of lemons and limes and the result is a very zingy curd. Just as well curds are one of my husband's favourites as this makes a lot of curd to use up in 2 weeks; I'm sure he'll rise to the challenge though!

  • Raspberry and rose jam

    • Melanie on April 28, 2016

      The rose is a lovely background note in this jam. Used frozen raspberries which worked very well.

  • Gooseberry and fennel seed jam

    • eeeve on July 08, 2018

      Made this jam with a home grown batch of jostaberries (a cross between gooseberry and black currant), and it came out fabulous! The fennel seeds add a nice touch, and the jam set perfectly. (It's a lovely dark red colour and tastes more of black currant than gooseberry, though that's of course just fruit-specific.)

  • Spiced plum liqueur

    • eeeve on August 29, 2020

      I used what I thought was a 2L jar, but couldn’t fit all the booze in, maybe 150ml were left over. I didn't always remember to shake the jar regularly, but the sugar did dissolve in the end. Read the recipe quite a few times and the instructions omit guidance on when to add spices. I've added them to the jar a few months later. Used captain Morgan’s instead of brandy. The end product came out great, will make again with this year's harvest!

  • Tomato kasundi

    • eeeve on November 10, 2016

      An awesome chutney - with chunky tomato-y bits and tastes of curry. Also not too time-consuming to make. New go-to recipe for surplus tomatoes.

    • anniecc on September 12, 2022

      Really good recipe. I used 3 cayenne chillies rather than 10 bird’s eye, and it was plenty spicy. If I made it again I might be tempted to skin the tomatoes.

  • Gin pickled cucumber

    • eeeve on August 26, 2021

      Made with home grown cucumbers from the garden; find it quite sharp and prefer my go-to Scandinavian pickled cucumbers recipe (much sweeter tasting). I think the recipe/title sounds nicer than it actually is, as I'm not sure whether the small measure of gin even added anything to the flavour!

  • Roast red pepper ketchup

  • Homemade Chinese plum sauce

    • mondraussie on August 18, 2021

      Didn't have any mustard powder so used Dijon Mustard, seemed to turn out just fine. Absolutely delicious!!

  • Roasted red pepper and tomato chutney

    • mondraussie on March 09, 2021

      Fantastic! Never buying tomato sauce again!

  • Spicy beer or bourbon pickles

    • Silverscreensuppers on June 02, 2017

      I love this recipe but please note - you will need twice as much pickling liquid for this many cucumbers!!

  • Tomato and apple chutney

    • Ladymafalda on September 12, 2020

      Link doesn't work but this link does: https://thelittleplantation.co.uk/blog/vegan-apple-and-tomato-chutney

  • Rhubarb and strawberry jam

    • Hansyhobs on June 28, 2022

      British strawberry season. Made this in my new Kilner jam pot - I did half the recipe so it cooked up really fast but I almost burnt it so must remember to keep an eye on temp next time. Tasted great when I was filling my jars.

  • Rhubarb and blood orange jam

    • Hansyhobs on March 05, 2022

      Yum. I made a small batch so it took about 30 mins in total

  • Seville and Campari marmalade

    • Hansyhobs on January 09, 2023

      Used Jameson's orange whiskey instead of Campari. Made x4 the amount (2kg of oranges). Took ages to reach the setting point and that's with having the seeds and pulp tied up in a muslin pouch and submerged during the cooking.

  • Blood orange marmalade

    • Hansyhobs on March 20, 2022

      Delicious. I roughly based what I did on this recipe i.e. the amount of sugar but as I've made marmalade before I just freestyled the actual method. Didn't use any peel as I didn't fancy it

  • Damson and rosemary cheese

    • Caja on August 02, 2022

      I really struggled to tell from the recipe when it was cooked enough, mine is way too solid but the flavour is great

  • Dr Ben's chilli jam

    • Caja on February 17, 2022

      Loved the taste but didn't make anywhere near as much as stated

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Reviews about this book

  • Food in Jars

    There is nothing in this volume that I don’t want make and many things I wish I’d thought of first.

    Full review
  • foodinjars.com

    The design is clean, the photography is gorgeous...My only quibble with this book is that there’s no acknowledgement that best practices for preserving vary depending on where you are in the world.

    Full review

Reviews about Recipes in this Book

  • Gin pickled cucumber

    • Salt Sugar and I

      They are sharp, pickley, spicy, zingy and go so so great with cold smoked salmon. If you love pickled things, you will LOVE these.

      Full review
  • ISBN 10 0224101161
  • ISBN 13 9780224101165
  • Linked ISBNs
  • Published Aug 20 2015
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Vintage
  • Imprint Square Peg

Publishers Text

Preserving is an ancient technique which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship - all aspirations of the thoughtful modern cook. The Modern Preserver takes you through every aspect of preserving: from classic chutneys and jams, through pickles and fermentation, to cordials and compotes. It weds age-old methods with a very contemporary feel. There are fresh flavour pairings like Raspberry and Rose Jam, and Carrot and Citrus Chutney. There are ideas from across the world like Kimchi and Japanese Pickled Ginger. And there are more than 130 creative and unique recipes, be it for Strawberry and Lavender Gin or Roasted Red Pepper Ketchup. Kylee Newton is a passionate self-taught preserver with stalls at London's Broadway, Maltby Street and Peckham markets under the name Newton & Pott. Here she includes both simple recipes and immersive projects, and her recipes make stylish gifts and reassuringly natural homemade treats.

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