The Modern Preserver: A mindful cookbook packed with seasonal appeal

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Jam making should be fun and relaxing. Small batch preserving makes it easy to whip up a jam after a stressful day at work to unwind. You can easily make a few jars on Saturday morning between the shopping and lunch. Less waste when things go wrong! From chutney to kimchi, from jam to gin - discover over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal!

The Modern Preserver: A mindful cookbook packed with seasonal

Marmalade! I don’t generally eat it, but Ed does and I know we need about 20 good sized jars a year for his toast at breakfast and a few spare to give to friends. Seville oranges are seasonal and out of season you simply cannot get hold of them.All of this makes it a lot easier to make small batch preserves more frequently. It’s a lot easier on the home cook than boiling up a year’s supply in one great binge. Topping and tailing gooseberries and currants for a large batch of jam can really eat into your weekend. I’ve not got time for that! Fill the jars with the vinegar brine, distributing the remaining spices (in the brine) evenly between them and gently pushing down on the contents to let out the air bubbles. Tap the jars gently on a hard surface to remove any more bubbles, add more brine if necessary to completely cover the vegetables, then seal.

The Modern Preserver: Chutneys, Pickles, Jams and More - AbeBooks The Modern Preserver: Chutneys, Pickles, Jams and More - AbeBooks

You’ll like it if: You enjoy putting an interesting twist on your cooking, you’re interested in experimenting with new preserving techniques and flavour combinations or love to make edible gifts for friends and family. Big batches take ages to come to the boil. They fill your kitchens with condensation and you need to watch them for what seems like hours.If you want to try pineapple in the piccalilli or chilli in the pineapple jam, why not? If it works, you can easily make another batch of it. I shall not be repeating the kiwi chutney (it looked like frogspawn) but I’m glad I tried it! Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes. Small batch is the way to go. Sometimes you’ll reach setting point before you have had time to drink a mug of tea!

The Modern Preserver: Chutneys, pickles, jams and more

Modern homes can be small and short on storage space. Who has the space for a giant preserving pan that you could potentially bath a baby in? Not me! I had a whole hall cupboard full of preserves, which was great in a way. However, I live in a city flat with limited storage space and I needed a change of approach.Newton has brought the art of preserving bang up to date... This book is for anyone who wants to dabble in home preserves." ( Sunday Times) Preserving is an ancient technique which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship – all aspirations of the thoughtful modern cook. From chutney to kimchi, from jam to gin – over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal!