This comprehensive guide to preserving fruits
Includes:: recipes for jams jellies marmalades fruit curds butters & cheeses & sweet preserved fruits. The introduction features a detailed guide to ingredients & equipment including advice on choosing & preparing fruit how to sterilise jars & how to pot seal & label preserves. It also fully explains all the techniques from testing for pectin content & making pectin stock to using a jelly bag. The recipes include traditional classics such as Strawberry Jam & Lemon Curd & exciting new ideas such as Clementine & Lemon Balm Jelly & Cherry-berry Conserve. There are over 75 preserves to choose from & each is shown in step-by-step photographs with a stunning picture of the finished result making this the perfect book for both the beginner & the more experienced cook. Maggie Mayhew is a freelance food writer & home economist contributing to a number of women's magazines & has written several books including (with Kate Whiteman) Fruit an A-Z reference guide to buying & cooking with fruit from around the world. Maggie was Deputy Food & Wine Editor of Living magazine for five years. She lives in Gloucestershire.