How to Make Jams, Pickles and Preserves

Description

Cover; Title; Copyright; Contents; Introduction; Part One Jams, Jellies, Conserves, Marmalades and Curds; 1 Jars, Covers and Equipment; 2 The Principles of Successful Jam Making; 3 Successful Jam Recipes; 4 Fruit Jellies, Conserves, Butters and Cheeses; 5 Marmalades and Curds; Part Two Pickles, Chutneys, Sauces and Ketchups; 6 Pickles; 7 Chutneys, Sauces and Ketchups; Conversions; Index.;For the a novice this book provides the principles of successful jam making and for the more experienced jam maker there are recipes, not only for the usual fruit and vegetables but for more unusual combinations of flavours. The recipes in this book are reliable and have been formulated by much research and experimentation in the author''s kitchen, and from recipes for proven value from skilled housewives over many years. Cover Title Copyright Contents Introduction Part One Jams, Jellies, Conserves, Marmalades and Curds 1 Jars, Covers and Equipment 2 The Principles of Successful Jam Making 3 Successful Jam Recipes 4 Fruit Jellies, Conserves, Butters and Cheeses 5 Marmalades and Curds Part Two Pickles, Chutneys, Sauces and Ketchups 6 Pickles 7 Chutneys, Sauces and Ketchups Conversions Index.