Pam the Jam: The Book of Preserves

Description

Bottled Sunshine is the culmination of more than twenty years of expertise, distilled into 80 of Pam Corbin's delicious, tried-and-tested recipes. There are reduced-sugar versions of the nation's favourites - Strawberry jam, Raspberry jam and Seville orange marmalade - as well as the more creative pairings of Kiwi and banana jam, Blueberry and mint compote, Turkish delight jelly and Passionfruit and coconut curd. Making jams, jellies and chutneys has always been about preserving produce at the peak of its season, allowing it to be enjoyed all year round. In this compendium of preserves, Pam challenges the traditions of jam-making and the recipes that have been passed down through generations. Armed with brand new research and with a strong focus on low-sugar jams, she has devised new methods and techniques that are revolutionising modern preserving. With a chapter of step-by-step techniques clearly illustrated with photographs and helpful guides to buying equipment and sourcing seasonal produce, Bottled Sunshine is the essential handbook for every modern jam-maker.

Pam Corbin has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. As well as judging at the annual Marmalade Awards in Cumbria (entries come from across the world every year), she works closely with the team at River Cottage. She is the author Preserves and Cakes, both of which are part of the award-winning River Cottage Handbook series. Pam lives in Dorset.

Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her -- Diana Henry Pam takes you on a fruit-filled journey, teaching you the skills to capture each season's brief flavourful moments in jars that you'll treasure -- Dan Lepard I've learnt so much from Pam about making preserves. I love the way she's dialling down the sugar and dialling up the fruit and veg in a lot of these recipes - and the results are as good as ever -- Hugh Fearnley-Whittingstall Pam's super-delicious recipes capture flavour at its peak, with even more fruit, and far less sugar and vinegar in her preserves and pickles -- Darina Allen There is no greater authority on preserving than Pam the Jam. Her knowledge is endless, matched only by her infectious enthusiasm and down-to-earth competence -- Guy Singh-Watson, Founder of Riverford Organic Farmers A handsome, practical tome -- Delicious magazine The new bottling bible * Daily Telegraph * Everything you need to know about making jam * Country Life *