The Art of Preserving

Learn to make preserves at home – from jams to gin, chutney to jelly.

Sustainable, low-waste and utterly delectable, preserved food is indispensable to any modern kitchen. Few gifts are more gratefully received than a jar of homemade jam or bottle of handpicked sloe gin, and any meal can be transformed by a sumptuous chutney or jelly on the side.

Now everyone can learn to make preserves with this simple, essential guide. More than 100 delicious recipes show how to make the most of any hedgerow-foraged bounty, allotment gluts or leftovers.

With clear and comprehensive instructions for curing, drying, pickling and jellying – as well as recipes for all kinds of jams, chutneys, cordials, cheeses and butters – every classic is covered, including candied peel, onion marmalade, mango chutney and piccalilli. Alongside time-honoured concoctions, there are modern inventions, such as Banana and Date Chutney, and Grapefruit and Elderflower Marmalade.

This is the new and updated edition of The Bay Tree Preserving and Artisan Preserving. Expert tips on troubleshooting and equipment make this a one-stop guide to preserving any fruit, vegetable, fish or meat.