Pam the Jam: The Book of Preserves by Pam Corbin

  • Best ever raspberry jam

    Best ever raspberry jam (page 40)

    from Pam the Jam: The Book of Preserves Pam the Jam by Pam Corbin

    • Categories: Jams, jellies & preserves
    • Ingredients: raspberries; jam sugar
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Notes about Recipes in this book

  • Springtime spread

    • eliza on May 18, 2025

      My first rhubarb recipe this year made with my own rhubarb. Fruit is mixed with sugar etc and left overnight, then cooked the next day. I made half the recipe, used 1/2 tsp rose powder with the sugar and pectin. Water bathed 5 min. Made 3 small jars. Will update when I taste it later. Updated: very good taste, couldn’t really taste the rose so may increase to 0.75 tsp next time for a half recipe.

  • Roast plum compote

    • eliza on September 25, 2024

      I used local plums and honey from the farmers’ market for this compote. It was very easy to make; I added the optional rose water to about 1/3 of the batch to try it out. Added a squirt of lime juice at the end for brightness. We plan to have this for breakfasts with Balkan yogurt and crunchy homemade granola.

  • Quince cheese

    • Ganga108 on November 06, 2024

      I make quince paste in a similar way, cooking the quinces in the oven before using the flesh for the paste. Once cooked as per recipe, I place the paste in trays, a couple of cm deep, and then dehydrate until sufficiently set. Then I turn them out and dehydrate some more (till well set but not impossibly chewy). This will keep for a couple of years, properly wrapped and in an airtight container. Sometimes I add a little rose water to the paste while cooking - it adds something quite special to the paste.

  • Celery pickle

    • Ganga108 on September 05, 2024

      I am running out of pickle varieties and also had some pickling liquid left over from when I made the daikon pickles (all consumed now). So I have made this celery pickle. Now, to wait a few days before using....

  • Pumpkin achar

    • Ganga108 on September 12, 2024

      I am not sure about this recipe.... We shall see the results in a week or so when I open a jar. Although it has an Indian name and some common Indian spices, it is not an Indian recipe by any means. But I was interested to try it.

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  • ISBN 10 1408884496
  • ISBN 13 9781408884492
  • Published Jul 15 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

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'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her'
- DIANA HENRY

Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind.

Pam will show you how to make more unusual preserves too - such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one.

If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.

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