Five Seasons of Jam by Lillie O'Brien

  • Salted cherry blossom (page 20)

    from Five Seasons of Jam Five Seasons of Jam by Lillie O'Brien

    • Categories: Chutneys, pickles & relishes; Spring; Japanese; Vegan; Vegetarian
    • Ingredients: cherry blossoms; salt; plum vinegar
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Notes about this book

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Notes about Recipes in this book

  • Green gooseberry & bay leaf jam

  • Loquat & sweet cicely jam

  • Greengage & pecan jam

    • Victoria_from_London on January 28, 2023

      Article in the Guardian - 'Cambridge Gage', which is a darker blue-green variety, is also one to look out for. (Article has pic of finished jam)

  • Fig & Earl Grey jam

    • Victoria_from_London on January 28, 2023

      Article in the Guardian - she uses Turkish figs. Article has pic of the finished jam.

  • Tomato jam: 'Greek holidays'

  • Elderberry & pomegranate molasses syrup

    • etcjm on September 16, 2019

      Easy enough to do but it just wouldn't reduce. I do have a beautiful coloured bottle of what is more like cordial to store though. Was a good way to use up some pomegranate molasses bought in far too large a bottle for one or two recipes!

  • Quincater jam

    • Victoria_from_London on January 28, 2023

      Not sure if this is a typo, but in the UK first edition this is titled Quince and Rosewater jam

    • anniecc on October 13, 2023

      I had some difficulties with this recipe. It seems like such an unorthodox method - start with a large quantity of syrup and reduce it slowly, rather than the short, hard boil which is usual for jam. Perhaps I didn’t reduce it enough because I got a very soft set, even though quinces are high in pectin and it definitely got to setting temperature. It may have been because I followed the author’s suggestion and left the fruit in big chunks, and my quinces were a variety that don’t break up when cooked. If I made it again I would chop the fruit in smaller pieces or even grate it.

  • Fallen apple malted butter

    • rpepper on October 25, 2020

      I think the amount of malt syrup must be incorrect. I made the recipe as written and the malt overpowered everything. I love malt, but the flavor was unpleasantly strong. I couldn't salvage it and ended up throwing the whole batch out. If I were to try this again, I'd use no more than 1/4 cup of the malt syrup.

    • Victoria_from_London on January 28, 2023

      See other note. 1/4 cup weighs maybe 90g.

  • Green apple stock jelly

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  • ISBN 10 0857834398
  • ISBN 13 9780857834393
  • Published Jun 05 2018
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books

Publishers Text


Jam cannot be rushed. These preserving recipes may be short on the page, but they're designed to stretch time, from when you first find and organize the ingredients, to when you stir the pot slowly and lovingly, then spread it on toast, and take the first magical bite.

These innovative recipes, bubbling with fruit, nuts, herbs and spices, are separated into 5 seasons:
  • ALIVE/spring- blossoming florals and awakenings (Peach & Fig leaf Jam, Salted Cherry Blossom, Wild Garlic Pesto)
  • HOT/summer - vivid sweetness (Nectarine & Thyme Jam, Strawberry & Wild Fennel Jam, Pickled Walnuts)
  • BLUSH/early autumn - smoky warmth and rich spice (Blackberry & Cocoa Nib Jam, Elderberry & Pomegranate Molasses, Tomato Jam, Marjoram Jelly)
  • BARB/late autumn - robust and bristling (Pear & Masala Jam, Pumpkin Jam, Damson Cheese)
  • FROST/winter - biting, dark and cosy (Preserved Lemons, Seville Orange & Chamomile Marmalade)

Lillie creates recipes to be lingered over, that inspire and give confidence to be a little more adventurous in the preserving kitchen.