Most people associate the term 'preserving' with making things like jams, chutneys and pickles, and indeed these are some of the most interesting ways of giving produce 'added value' or providing an attractive addition to the meal table. It also takes advantage of seasonal produce, especially if you have a glut. You can of course freeze a good number of fruit and vegetables, but there is something altogether more satisfying in transforming all those punnets of raspberries into a delicious jam so that you can have a taste of high summer in the depths of winter!
This Short-e guide gives you an introduction into making sweet preserves like jams, curds and jellies. It covers topics such as gathering the raw materials, the equipment you'll need, understanding rules and regulations.
It also includes a selection of recipes for you to try!
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