Making Jellied Preserves by Caroline Pakenham - Vigo Presses Ltd
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Making Jellied Preserves by Caroline Pakenham - 99037

Making Jellied Preserves is the ideal book that will delight the enthusiastic kitchen gardener keen to make their own preserves from readily available wild and garden produce; just what many of our customers have been asking for!

The book contains 76 recipes for delicious jellies that have been collected and made by the author during her long career as a home preserver. Some recipes are simple pure fruit jellies whilst others combine interesting and at times exotic ingredients to make exceedingly special preserves worthy of any 'haute cuisine' table. These include Cider Jelly; Sloe, Almond & Sloe Gin Jelly; Chianti and Redcurrant Jelly; Winter Spiced Plum & Port Jelly and very many more!

An ideal companion to any of our Steaming Juicing Equipment; indeed Caroline uses and recommends the Mehu-Liisa Friuit Steamer and says of it: 'It isn't too expensive and I would highly recommend it as a juicer and a steamer for all soft and stoned fruits in making jellies' (page 17, Making Jellied Preserves).

*See Specification below for more ...'

Price: £15.00

This item is a Small Packet item - see Delivery

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  • Specification:

Making Jellied Preserves includes the following ...

  • An informed instruction to the history of preserving
  • The science and craft of preserving
  • A really helpful section entitled 'If things go wrong'
  • Recipes organised according to season
  • A section on cooking with jellies, i.e., jellies used as an ingredient in other fine foods, such as meats or in desserts or cakes.
  • Illustrated throughout with glorious colour photographs
  • Attractive borders on each page

Contents:

  • A Brief History of Jelly Making
  • Is Fruit Foraging Legal?
  • Assembling your Equipment
  • Choosing your Ingredients
  • How to Make Jelly
  • If Things Go Wrong
  • Spring Jelly Recipes
  • Summer Jelly Recipes
  • Autumn Jelly Recipes
  • Winter Jelly Recipes
  • Cooking with your Jellies - Some Traditional Recipes

Specification:

  • Soft-back
  • 192 pages

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