River Cottage Handbook No.02 Preserves by Pam Corbin -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Introduction Seasonality Chapter 1 - The Rules Chapter 2 - Jams & Jellies

Seville Orange Marmalade Early Rhubarb Jam Green Gooseberry Jam Strawberry Jam Red Currant Jelly Mum’s Black Currant Jam Raspberry Fridge Jam Plum Jam Apple, Herb, and Flower Jellies Blackberry and Apple Leather Apple Lemon Curd Hedgerow Jelly Honeyed Hazels Plum and Apple Mincemeat Quince Cheese Melissa’s Chestnut Jam Candied Orange Sticks Cider Apple Butter Compost Heap Jelly

Chapter 3 - Pickles, Chutneys & Relishes

Spring Rhubarb Relish Chile Pepper Jelly Pickled Garlic Pickled Florence Fennel Roasted Sweet Beet Relish Seasonal Chutney Nasturtium “Capers” Sweet Cucumber Pickle Piccalilli Runner Bean Pickle Sweet Pickled Damsons Spiced Pickled Pears Pickled Onions Hearty Ale Chutney Figgy Mostardo Onion Marmalade Preserved Lemons

Chapter 4 - Cordials, Fruit Liqueurs & Vinegars

Family ‘Beena Lemon Syrup Beech Leaf Noyau Elderflower Cordial Elixir of Sage Currant Shrub Mint Syrup Flavored Vinegars Raspberry Vinegar Rosehip Syrup Sloe Gin Bachelor’s Jam

Chapter 5 - Canned Fruits

Early Rhubarb with Honey Blues and Bay Bottled Black Currants Roasted Tomato Passata Mulled Pears Spiced Brandy Plums Figpote Winter Fruit Compote Liz’s Luscious Raspberries Quince and Apple Sauce

Chapter 6 - Sauces, Ketchups & Oil-Based Preserves

Garden Pesto Slow-Dried Tomatoes in Oil Roasted Tomato Ketchup Harissa Paste Asparagus Preserved in Oil Flavored Oils Pontack (Elderberry) Sauce Saucy Haw Ketchup Souper Mix

Notes to the U.S. Edition Acknowledgments Index

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