Not Just Jam: The Fat Pig Farm Book of Preserves, Pickles and Sauces by Matthew Evans

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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: strawberries; jam sugar; lemons
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    • Categories: Jams, jellies & preserves; Summer; Vegan
    • Ingredients: strawberries; sugar; lemons
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: strawberries; sugar; lemons; Pimm's
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: blackcurrants; sugar
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: pears; lemons; sugar; cardamom pods
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    • Categories: Jams, jellies & preserves; English; Vegan
    • Ingredients: pears; apples; plums; lemons; fresh ginger; sugar
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: dried apricots; cinnamon sticks; sugar
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: blackberries; sugar; lemons
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: lemons; apples; sugar
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: oranges; lemons; grapefruits; sugar
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: quinces; sugar; Meyer lemons; cardamom pods
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: quinces; sugar
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    • Categories: Jams, jellies & preserves; Thai
    • Ingredients: vegetable oil; red shallots; garlic; dried prawns; dried long red chillies; galangal; shrimp paste; palm sugar; tamarind water; fish sauce
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    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: tamarind pulp
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    • Categories: Jams, jellies & preserves; Asian
    • Ingredients: tomatoes; peanut oil; fried shallots; dried prawns; dried red chillies; palm sugar; fish sauce; tamarind water
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: green tomatoes; lemons; sugar; vanilla beans
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    • Categories: Jams, jellies & preserves; Summer; Vegan
    • Ingredients: peaches; sugar; lemons; Amaretto
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: greengage plums; sugar; lemons
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: Seville oranges; sugar; light brown sugar; bourbon
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: raspberries; sugar; lemons
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: Seville oranges; sugar; whisky
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: cumquats; sugar
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: rhubarb; jam sugar; lemons; vanilla beans; rose petals
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: apricots; sugar; lemons
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    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: gooseberries; lemons; sugar
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Notes about this book

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Notes about Recipes in this book

  • The quintessential raspberry jam(s)

    • danielis on March 06, 2018

      I love this recipe. I used it for my wedding gift thank-you's and made about 12 batches. They were a hit! Everyone loved them and said it was one of the best jam's they'd ever had. This is my go to jam recipe. Works really well with frozen raspberries!

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Reviews about this book

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Reviews about Recipes in this Book

  • The quintessential raspberry jam(s)

    • Salt Sugar and I

      We've gone through one jar already and on to the second. I had grand plans to gift this first batch of jam but I don't know how much will make it out of our apartment...

      Full review
  • ISBN 10 1743365810
  • ISBN 13 9781743365816
  • Linked ISBNs
  • Published Apr 30 2016
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

Former chef and food critic Matthew Evans shows us how to preserve when the bounty is at its peak.

Not Just Jam is gourmet farmer Matthew Evans's ode to the surplus of the seasons -- a collection of more than 90 modern recipes for old-fashioned preserving methods. Not just for those with their own orchard, but also for those passionate about flavour. For the freegan, who scours the suburbs looking for fruit trees whose bounty is overlooked by others. For the cook, who wants their dishes to resonate with flavours borne from their own hands.

Anyone can make pear and cardamom jam to brighten morning toast or beetroot relish to use all year. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup.

Use this book as your launching pad, then adjust the combinations to suit the place you call home. It's all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.



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