There are few things more satisfying than opening your store cupboard to reveal jars of glistening jams and jellies, and pots, bottles and boxes full of delicious foods. Whether you are an experienced cook, or rarely approach the stove, making preserves, jams and chutneys is not difficult and the results are so much better than anything you can buy.Food historian and cook Sara Paston-Williams shares her wealth of experience of British cooking, demonstrating how to make the best old-fashioned recipes for chutneys and relishes, pickles, jams and jellies, butters, cheeses, curds, marmalades and mincemeats.Traditional favourites are included, from Piccalilli, Seville Orange Marmalade and Lemon Curd to old-fashioned Quince Jelly, Traditional Mincemeat, Sloe Gin and Fresh Lemonade. There are also twists on these delicious British classics, such as Mango Chutney, Runner Bean Pickle and Red Onion Marmalade or Blackberry and Apple Jam, Black Cherry Conserve and Elderflower Champagne.These simple, homemade recipes use fresh ingredients, many of which can be picked from the British countryside. There are also helpful variations showing how to incorporate seasonal ingredients.There are tips and techniques throughout - on equipment needed, choosing ingredients and basic methods for making jams, jellies and chutneys. Each recipe is accompanied by a fascinating introduction to how the recipes have been enjoyed over the centuries.

Author Biography

Sara Paston-Williams is a well-known author, journalist, lecturer and broadcaster, specializing in food and food history. Her books include The Art of Dining: A History of Cooking and Eating and Good Old-fashioned Puddings. She lives in Cornwall.