Preserving the Harvest: Jams & Chutneys by Thane Prince
Slow down, de-stress and return to the good life with lashings of crab apple jelly and strawberry jam. Thane Prince’s Jams & Chutneys has all you need to know to make sweet and savoury preserves in one irresistible book.
With step-by-step sequences throughout, Jams & Chutneys allows both the experienced and novice cook to pick up key techniques or jam making, from identifying the perfect point of ripeness to maximise flavours to checking setting points and potting safely to avoid mould.
Plus, you can discover all the practicalities you’ll ever need to know for each recipe including notes on yield, shelf life and cooking time.
Divided into 10 chapters covering summer berries, orchard fruit, stone fruit, summer vegetables, flowers and herbs, wild harvest, tropical fruit, winter citrus and chillies and spices.
Jams & Chutneys will give you the know-how to preserve your harvest and create amazing jams, jellies, marmalades, pickles, chutneys and relishes out of fruit, vegetables and even flowers from your garden.
There are over 150 new and traditional recipes from the UK and around the world ready to wet your appetite. So get out your saucepan, find a big wooden spoon, and escape to the kitchen.
About the Author
Thane Prince has travelled to all corners of the globe as the regular cookery writer with The Daily Telegraph and, as a result, has developed an encyclopaedic knowledge of food.
Thane has made regular TV appearances over the last 10 years, with her own series Taste of England in 1997, Easy Peasy Japanesy in 1998, Food from the Villages in 1999 and In Season for Taste Network in 2000.
She is also the author of nine books including The English Summer Cookbook and Quick and Easy Soups. Thane now runs her own cookery school, The Aldeburgh Cookery School in Suffolk.
Fruit Preserve – a history
While the precise origin of preserved fruit remains a matter of historical debate, it is known that jams, jellies and preserves have a rich history and long have been recognised worldwide for their fragrance and rich fruit taste.
The making of jam and preserves probably began centuries ago in the Middle East, where cane sugar grew naturally. It is believed that returning Crusaders first introduced jam and preserves to Europe growing in popularity by the late Middle Ages.
The use of cane sugar to make jam and jelly can be traced back to the 16th century when the Spanish came to the West Indies where they preserved fruit.
Jams & Chutneys | By Thane Prince | Publisher: Dorling Kindersley | Published: 2nd June 2008 | Price: £12.99