Basic Basics – Jams, Preserves and Chutneys

18 June 2014

Entirely devoid of glossy pics of pickled nostalgia, this book is always close to the top of my pile as the preserving time of year gets into full swing:

The Basic Basics Jams, Preserves and Chutneys Handbook by veteran food writerMarguerite Patten, published by Grub Street Books © 1995 and 2001 – my copy is the 2010 reprint i.e. this is a classic, hands-on handbook.

Complete with Golden Rules for Success, it takes you through jams, conserves, jellies, butters, cheeses, curds, syrups, juices, coulis, as well as crystallising, pickling, drying, ketchups, chutneys and vinegars.

No frills, just all you need to stop procrastinating and start preserving!

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