by Pam Corbin
ingredients 46–9
jelly bags 41, 47
making perfect 51
medlar 70
quince 70
redcurrant jelly 62, 63
rosehip and apple jelly 78
rowan jelly 78
setting point 49
spicy crab apple jelly 78
ketchups 32, 188
rhubarb 195
roasted tomato ketchup 195
saucy haw ketchup 205
Kilner (screw-band) jars 160, 161, 164
kitchen scales 41
labelling jars 34
large grain preserving sugar 35
leathers 45, 72, 73
leeks 15
lemon(s) 13, 126
Bramley lemon curd 74, 75
marmalade with honey 54
preserved 126
squash 136
Le Parfait (clip) jars 160, 161, 166
lids 30, 31
liqueurs see cordials and liqueurs
Liz’s luscious raspberries 182
local produce 13
loganberries 14, 48
bottled 167
Mabey, Richard, Food for Free 138
malt vinegar 37
marigold (Calendula officinalis) 192
marmalades 13, 15, 44
filling and sealing jars 32
ideal shelf life 34
lemon marmalade with honey 54
making perfect 50
Marmalade Festival 213
onion marmalade 125
setting point 49
Seville and ginger marmalade 54
Seville orange marmalade 52, 53–
sliced fruit method 53
three-fruit marmalade 54
whisky marmalade 54
whole fruit method 54
marrows 15, 108
measuring jugs and spoons 41
medlars 48, 70, 210
Melissa’s chestnut jam 87
meringue nests, chestnut jam in 87
micro-organisms 26, 29, 30
mincemeats 45
apple, pear and ginger mincemeat 82
ideal shelf life 34
plum and russet mincemeat 82, 83
mint 62
syrup 146, 147
moulds 27
moulis 41
mulberries
bottled 167
pectin and acid levels 48
mulled pears 174, 174
Mum’s blackcurrant jam 64
muscovado sugar 35–7
muslin 41
spice bags 97
nasturtiums
garden pesto 191–2
nasturtium ‘capers’ 110, 111
nasturtium vinegar 149
nectarines, bottled 162
nettles 13
nice spice oil 201
Northern England, fruit-growing regions 19, 20, 22
officer’s (bachelor’s) jam 156
oil-based preserves
filling and sealing jars 32
harissa paste 196
pesto 34, 103, 188, 191–2, 192
vegetables in oil 34, 188, 189, 193, 198
oils 26, 38–9
flavoured oils 188, 200, 201
olive oil 39
onions 15
onion marmalade 125
pickled onions 120, 121
oranges
candied orange sticks 88, 89
St Clement’s squash 136
oven temperatures 217
paper coffee filters 41
peaches
bottled 160, 162
in fruit syrups and liqueurs 132
leather 73
pectin and acid levels 48
pickled peaches 119
pears 15
apple, pear and ginger mincemeat 82, 83
bottled 160, 162, 167
in fruit syrups and liqueurs 132
mulled pears 174, 174
Pear Day 213
pectin and acid levels 48
regional varieties 19, 22
seasonal chutney 109
spiced pickled pears 119
pectin 46–7, 61
homemade pectin stock 47
peppers 210
chilli pepper jelly 101
preserved in oil 198
pesto 34, 103, 188, 191–2, 192
piccalilli 94, 114
pickles
clear 94
figgy mostardo 123
fruit in 97
ideal shelf life 34
jars, filling and sealing 30, 32
making perfect 99
nasturtium ‘capers’ 110, 111
pickled Florence fennel 104, 105
pickled garlic 102, 103
pickled horseradish 106
pickled onions 120, 121
runner bean pickle 117
salt in 96
spiced pickled pears 119
spices in 97
sweet cucumber pickle 113
sweet pickled damsons 118
vegetables in 97
vinegar in 96–7
pickling spice 97
plums 14, 15
bottled 162, 167
spiced brandy plums 176, 177
in fruit syrups and liqueurs 132
plum jam 69
leather 73
pectin and acid levels 48
Pershore Plum Festival 215
plumbeena 135
regional varieties 19, 20, 22
and russet mincemeat 82, 83
seasonal chutney 109
pontack (elderberry) sauce 202, 203
potatoes 10
preserved lemons 126
preserving pans 39–41
preserving thermometers 41
prunes 180
pumpkins 109
quinces 15, 210
pectin and acid levels 48
quince and apple sauce 185
quince cheese 84, 85
quince jelly 70
seasonal chutney 109
rapeseed oil 39, 191, 213
raspberries 10, 14, 15, 20
bottled 167
Liz’s luscious raspberries 182
Hugh’s prize-winning raspberry fridge jam 67
raspberry vinegar 150, 151
recycling jars and bottles 29, 31
redcurrants 13, 14, 47, 144
cordial 62
currant shrub 144
jelly 62, 63
juice 49
making pectin stock 47
pectin and acid levels 48
relishes 94
chilli pepper jelly 101
filling and sealing jars 30, 32
ideal shelf life 34
roasted sweet beet relish 106
spring rhubarb relish 100
see also chutneys
rhubarb 13, 15
bottled 164, 167
early rhubarb with honey 168
early (‘forced’) 20, 210
early rhubarb jam 56
pectin and acid levels 48
regional varieties 19, 20
rhubarb ketchup 195
rhubeena 135
seasonal chutney 109
Spring Festival of Food, Drink and Rhubarb 215
spring rhubarb relish 100
sweet pickled rhubarb 118
rock salt 38
rosehips 15
rosehip and apple jelly 78
hedgerow jelly 77
rosehip syrup 152
rowan berries 14
hedgerow jelly 77
pectin and acid levels 48
rowan jelly 78
‘ruby red’ marmalade 54
rumtopf 156
runner bean pickle 117
safe keeping 34
sage, elixir of 143
St Clement’s squash 136
salt 26, 38, 210, 213
dry-salting 96
making brine 96
in pickles and chutneys 96
samphire, spiced samphire vinegar 149
sauces 32, 34,
188
Scotland, fruit-growing in 19, 20, 22
screw-band (Kilner) jars 160, 161, 164
sealing jars 30–1, 32
sea salt 38
seasonal produce 10–17
setting point 49
Seville orange(s) 13, 15, 46
Seville and ginger marmalade 54
Seville orange marmalade 52, 53–
sieves 41
sizes of jars 30
sloes 15
hedgerow jelly 77
pectin and acid levels 48
sloe gin 154–5, 155
slotted spoons 41
souper mix 73, 206, 207
Southern/South-west England, fruit-growing regions
19, 22
spiced brandy plums 176, 177
spiced pickled pears 119
spiced samphire vinegar 149
spices
in chutney and pickles 97, 98
in cordials, liqueurs and vinegars 132
grinding 97
nice spice oil 201
spice infusers 41
spoilage in food 26–7
spoons 41
spring rhubarb relish 100
squashes (fruit syrups) 130
lemon 136
sterilising
bottles 31
jars 29, 160
lids 31
pectin stock 47
storage 34
strawberries 13, 14
bottled 167
in fruit syrups and liqueurs 132
jam 61
fridge jam 67
pectin and acid levels 48
regional varieties 19, 20, 22
vinegar 150
sugar 26, 35–7, 132, 213
in jams and jellies 49
sugar thermometers 41
sunflower oil 39
syrups 130
for bottled fruit 162
filling and sealing jars 32
mint syrup 146, 147
rosehip syrup 152
shelf life and keepability 133
tartare sauce, nasturtium 111
tayberries 14, 20, 22
thermometers 41
three-fruit marmalade 54
tomatoes 14
bottled 167
roasted tomato passata 173
roasted tomato ketchup 195
roasted tomato purée 106
savoury leather 73
seasonal chutney 108
slow-dried tomatoes in oil 193
trifle 67
twist-on lids 31
Vale of Evesham 19
vegetables
in chutney and pickles 97
in oil 34, 188, 189
asparagus 198
slow-dried tomatoes 193
souper mix 206, 207
vinegars 37
flavoured 130, 132, 133, 149
shelf life and keepability 133
jars for vinegar preserves 30, 31
mixed herb vinegar 149
in pickles and chutneys 96–7, 99
raspberry vinegar 150, 151
walnuts
plum jam 69
plum and russet mincemeat 82, 83
wassailing 90
Western England, fruit-growing regions 19, 22
whisky marmalade 54
white currants 48
wild garlic 13
wine vinegars 37
winter produce 15
Women’s Institute (WI) 10, 215
wooden spoons 41
yeasts 27
Yorkshire Triangle 20
Acknowledgements
When asked if I would write this book, I hadn’t realised just how many waking (and night-time) moments my thoughts would invariably be stuck in some form of jam jar or another. It’s been a huge privilege, giving me the opportunity to adventure into new, exciting and often stirring territories, all contained in the amazing world of preserving. However, it would not have been possible for me to do so without the immeasurable help and support of family, friends and acquaintances, who have journeyed with me, solidly supporting me throughout.
First and foremost heartfelt thanks to Gavin Kingcome for his stunning photography, bringing ingredients and recipes alive, and for his steady patience on our photo-shoot days. Also to Nikki Duffy for her thoroughly attentive detail in checking recipes, thus reinforcing your success and victory in the jam pan.
Thank you to friends and neighbours in and around the Uplyme Valleys for their open generosity in allowing me to beg and sometimes steal produce from over the garden wall. I would particularly like to thank John and Henriette Wood for giving me a free rein to visit Rhode Hill Gardens – its rich bio-diversity quite the highlight of photo-shoot days.
On the technical front, thanks to Liz Neville for her invaluable fund of preserving knowledge, and to the outstanding technical team at Wilkin & Sons Ltd.
My thanks to the thoughtful and brilliant Bloomsbury team: Richard Atkinson, Natalie Hunt and Erica Jarnes; along with Will Webb for his outstanding work and ideas on the layout. Sincere thanks also to gifted editor Janet Illsley who meticulously and with great calm has perfectly potted, packed and sealed the book.
Thank you to Trisha Bye for keeping my kitchen and jam jars in apple pie order; and to her daughter Sophie for her jammy creativeness. Thanks also to Lois Wakeman for her ‘on the spot’ availability for eleventh hour photography.
At home, thank you to my husband Hugh for his support at all times, particularly for his lack of complaint when I dropped a full 2-litre bottle of his amazingly good sloe gin. To Pip and Maddy, who have never faltered with their help, advice and enthusiasm, and have seemingly always shared family life with a ton or two of jam.
A big thank you to Rob Love and the River Cottage team for their confidence that I could write the book. And last, but by no means least, immense thanks to Hugh F-W, warrior and leader of the seasonal and local revolution ... long may it last!
Bloomsbury Publishing
An imprint of Bloomsbury Publishing Plc
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www.bloomsbury.com
This electronic edition published in 2018 by Bloomsbury Publishing Plc
BLOOMSBURY and the Diana logo are trademarks of Bloomsbury Publishing Plc
First published in Great Britain 2008
Text © 2008 by Pam Corbin
Photography © 2008 by Gavin Kingcome
Additional photography © 2008 by Lois Wakeman
Pam Corbin has asserted her right under the Copyright, Designs and Patents Act, 1988, to be identified as Author of this work.
All rights reserved
You may not copy, distribute, transmit, reproduce or otherwise make available this publication (or any part of it) in any form, or by any means (including without limitation electronic, digital, optical, mechanical, photocopying, printing, recording or otherwise), without the prior written permission of the publisher. Any person who does any unauthorised act in relation to this publication may be liable to criminal prosecution and civil claims for damages.
For legal purposes the acknowledgements and photography credits constitute an extension of this copyright page.
No responsibility for loss caused to any individual or organization acting on or refraining from action as a result of the material in this publication can be accepted by Bloomsbury or the author.
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library.
Library of Congress Cataloguing-in-Publication data has been applied for.
ISBN: 978-0-7475-9532-8 (HB)
ISBN: 978-1-4088-9630-3 (eBook)
Project editor: Janet Illsley
Design: willwebb.co.uk
The publishers would also like to thank Sam Carlisle for his assistance.
&n
bsp; While every effort has been made to ensure the accuracy of the information contained in this book, in no circumstances can the publisher or the author accept any legal responsibility or liability for any loss or damage (including damage to property and/or personal injury) arising from any error in or omission from the information contained in this book, or from the failure of the reader to properly and accurately follow any instructions contained in the book. The recipes supplied in the book are for personal use only. No recipe may be used for commercial purposes without the express permission of the author.
www.rivercottage.net
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