Jam, Jelly & Relish: Simple Preserves, Pickles & Chutney & Creative Ways to Cook with Them
by Ghillie James
Description
Whether it's Homemade Ketchup for French fries, Runner Bean Relish for cold cuts, or Bramble Jelly for toast, there's something about a jar with a handwritten label on it that makes us think of comfort food and plentiful seasonal produce at its best.
Ghillie James, former food editor of Sainsbury's Magazine, dispels the myth that preserving is a scientific art and instead shows that making your own preserves couldn't be simpler. What's more she proves that home-preserving is fun, rewarding and doesn't take hours in the kitchen or require a cupboard full of expensive specialist equipment.
Sharing her tips and shortcuts in JAM, JELLY & RELISH, Ghillie offers over 100 foolproof recipes that are all based around the seasons, encouraging us to make the most of fruit and vegetables when they are at their best, to be stored away and enjoy for later months. The book goes one step further by offering creative ways to use your preserves in cooking. Turn a jar of Apricot Jam into Apricot and Amaretto Crumble; make Sage, Apple and Vintage Cider Sauce to go with pork chops and crispy potatoes; or use home-made Orange Blossom Marmalade in Warm Marmalade Upside Down Cake.
Making your own jams and preserves allows you to be truly creative in the kitchen - why limit yourself to bland shop-bought products when you can impress your friends and family with Strawberry and Rose Petal Jam or Basil Vodka? Soon you'll have a pantry full of wonderful, little jars that are perfect for brightening up last-minute meals and dinner party dishes.
About the Author:
Ghillie James spent her school vacations helping her mother in the kitchen as she cooked in the bustling local pub, The Three Chimneys, opposite their house in Kent. She was food editor of Sainsbury's Magazine for five years, and now does freelance writing for various magazines including Delicious. Ghillie lives in Hampshire and owns a company called The Lazy Larder, making soups, jams, casseroles and desserts for small farm shops and private customers.
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