The River Cottage Preserves Handbook by Pam Corbin

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  • Plum jam

    • eliza on October 10, 2019

      Great jam and very easy to make. I will omit the pits next time as I don't think they added anything.

    • MmeFleiss on June 29, 2019

      My aunt sent over ripe plums from her tree so I decided to reduce the sugar as suggested. I made 1/2 a recipe and only put in 1 cup of sugar. It still set beautifully despite reducing the sugar a pretty good amount. I’m wary about using pits for the almond flavor so I just put in about 1/4 teaspoon of almond extract at the start of cooking. I might add a bit more next time since I couldn’t taste it.

  • Pickled Florence fennel

    • eliza on January 16, 2015

      This is an excellent pickle and is very easy to make. I grow fennel in the garden so I can make it each year. It's a great addition to sandwiches.

  • Piccalilli

    • eliza on August 19, 2015

      I used romanesco cauliflower, yellow beans, and purple carrots for this. I made half recipe of veg but made extra sauce. Don't know how it will taste after a few weeks, but the little bit I tasted had good flavour, and it should mellow over time. Cutting the veg on the small side and using pint jars and a metal canning funnel are tips to remember when I make again. There's a video online of Pam making this pickle. A good way to preserve garden veggies. Update: now eating this pickle, very good, will make again.

    • pomona on July 29, 2019

      I made this from the web recipe pre-2015. It was amazing, so good with cheese, ham, by itself. Sharp tasting and crunchy. On top of that the house smelled amazing during the 24 hour dry salting process.

  • Blues and bay

    • eliza on July 28, 2015

      Used the oven method as described in the recipe and used smaller jars than she suggested. I usually do quite a few jars of bottled fruits at the same time, including pears, peaches, etc. This one was easy to do and I loved the combo of fresh bay leaves and the blueberries. I found the amounts of lemon juice and bay to be perfect with the blueberries. Will definitely make again along with the mulled pears also in this book.

  • Mulled pears

    • eliza on March 01, 2016

      Very good pears. Made some in ginger wine and some in simple syrup and star anise and processed using oven method along with the blues and bay (also from this book)

  • Plum and apple mincemeat

    • eliza on October 11, 2019

      I had bought some local plums at the market, and so I made this mincemeat. The plums are cooked and puréed and mixed with the other ingredients before baking the mincemeat in the oven. There should be a note that it has to sit out for 12 hours before the final baking. The finished mincemeat tasted good just after cooking, and I'm sure it will improve as it matures. As the author says it's a bit lighter than regular mincemeat, as it contains no suet or butter. As such it is also vegan.

    • e_hothersall on September 13, 2020

      i make this every year

  • Plum leather

    • eeeve on August 27, 2018

      I've always shied away from making fruit leathers, thinking it would be too complicated. That's not the case at all, certainly not with plums - you just have to stone them, simmer them to a pulp, blend them (one is supposed to push the pulp through a sieve, but, you know...), spread the puree out on a baking tray or two and then it goes in the oven for 12+ hours. Our fruit leather took about 15 hours at 70 degrees, and there was a tiny patch in the middle that hadn't completely set. But the rest was great (and tasted great - sweet but not sugary)! And what fun to turn it into little roll-ups. Will probably make this again with the current Victoria plum glut.

  • Elderflower cordial

    • eeeve on July 03, 2015

      A lovely cordial with a strong elderflowery taste; the recipe/method seemed like a bit of a faff at first, but didn't actually require that much of my time in the end. Will probably waterbath the filled bottles next time to extend the shelf life beyond four months and save some of this for winter (maybe even worth making double the amount).

  • Figpote

    • eeeve on February 07, 2016

      I made this last October and just opened a jar - they taste good, but "just like figs" - meaning a little hint of booze or spice would have been nice, since we can't seem to detect much of the Earl Grey in the syrup. When I made it (with grapefruit juice instead of orange), I had to boil the syrup for much longer than 6-7 minutes (as stated) to reduce, but it never really reached a "thick" stage. The figs didn't fit into my two 270ml jars (recipe said it makes 2 x 250ml jars) and I had to really squash them in, resulting in burst figs. I only managed to fit 10 of the 12 figs in, which didn't leave much room for syrup. I also don't like the name "figpote", as the preserve is nothing like a compote, just soft figs in syrup - more like bottled fruit. I'll probably make it again, as the method is fairly easy and the jars do look nice on the shelf or as a gift, but will add some alcohol and/or spices.

  • Souper mix

    • Barb_N on September 30, 2014

      This is sort of like a vegetable bouillon paste, although mine remained somewhat grainy due to an underpowered Cuisinart. It keeps for quite a while in the fridge, and I froze some in ice cube trays which extended its life. It has lots of salt to preserve it so make sure to taste before adding any more.

  • Hugh's prizewinning raspberry fridge jam

    • MmeFleiss on March 05, 2015

      This is one of my favorite jam recipes and often use it as a template when making others. The lower sugar amount makes for a fresher-tasting jam.

  • Pickled onions

    • MmeFleiss on May 13, 2017

      Tasty, but I will definitely reheat the vinegar next time as these are way too crunchy even after 6 weeks in the brine.

  • Spicy crab apple jelly

    • TereTere on March 10, 2016

      Because I don't have a sweet tooth I flexed this slightly to 7 parts sugar to 10 liquid and added the juice of a lemon. Very simple and easy. Set came out slightly later, around 15 mins IIRC. Don't be scared to not stir, and I loved that you don't skim to the end, meant I could get on with other kitchen stuff rather than hovering over the pan. Put the saucer to test set in the freezer to get even colder :)

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  • ISBN 10 158008172X
  • ISBN 13 9781580081726
  • Linked ISBNs
  • Published Jun 15 2010
  • Format Hardcover
  • Page Count 216
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends’ and neighbors’ gardens) into everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium “Capers,” Onion Marmalade, Spiced Brandy Plums, Elixir of Sage, plus a pantryful of other jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces.



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