Making Jellied Preserves from Garden and Hedgerow Fruit

Making Jellied Preserves from Garden and Hedgerow Fruit

Product Code: BOO0921

£14.99

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Overview

'Making Jellied Preserves' from Caroline Pakenham will show you how you can use the fruits and herbs you can grow in your garden, or the fruits that you can pick yourself from the hedgerows, to make into jars of delicious jelly preserves - quickly, easily, cheaply, and without fuss. It will enable even the true beginner to understand what to do, and feel confident and proud of their end product.

This book includes full-colour photos to help you recognise hedgerow fruits, plus numerous recipes for fruits that you can gather from spring to autumn or by from further afield, including:

  • Gooseberry with perfumed wild elderflower jelly
  • Crab apple jelly
  • Seville orange jelly
  • Sloe jelly
  • Plum and rosemary jelly
  • Claret and sage jelly
  • Garlic and herb jellies
  • Elizabethan quince cream
  • Spices cranberry with roasted orange jelly


Also included are lots of ideas for using your wonderful store of jellies in your cooking.

Caroline Pakenham has been collecting and cooking wild produce for many years and through her small business, Green Man, she has sold fresh herbs and jellies. She also gives talks and demonstrations to groups in aid of Multiple Sclerosis.

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'Making Jellied Preserves' from Caroline Pakenham will show you how you can use the fruits and herbs you can grow in your garden, or the fruits that you can pick yourself from the hedgerows, to make into jars of delicious jelly preserves - quickly, easily, cheaply, and without fuss. It will enable even the true beginner to understand what to do, and feel confident and proud of their end product.

This book includes full-colour photos to help you recognise hedgerow fruits, plus numerous recipes for fruits that you can gather from spring to autumn or by from further afield, including:

  • Gooseberry with perfumed wild elderflower jelly
  • Crab apple jelly
  • Seville orange jelly
  • Sloe jelly
  • Plum and rosemary jelly
  • Claret and sage jelly
  • Garlic and herb jellies
  • Elizabethan quince cream
  • Spices cranberry with roasted orange jelly


Also included are lots of ideas for using your wonderful store of jellies in your cooking.

Caroline Pakenham has been collecting and cooking wild produce for many years and through her small business, Green Man, she has sold fresh herbs and jellies. She also gives talks and demonstrations to groups in aid of Multiple Sclerosis.