Food - Jams & preserves
Wine Diva cookbooks

Books – Food – Jams & preserves

Books 1 to 11 of 11 – Jams & preserves

Jams and Chutneys  by Thane Prince
This title lets you return to the good life. It offers information on all you need to know to make sweet and savoury preserves in an irresistible package, and preserve your harvest and create amazing jams, chutneys or preserves out of fruit, vegetables and even flowers from your garden. It comes with over 150 easy-to-follow recipes for making long-lasting sweet and savoury preserves to enjoy or give as a welcome present. It features a combination of traditional recipes, plus plenty of inspiring new ideas, and shows how to get the best from your ingredients, with clear guidance on all the equipment and techniques you’ll need for making wonderful jams, jellies, marmalades, pickles, chutneys and relishes.You can pick up key cooking techniques

,  224 pp,  $35.00. Buy now

Preserving Memories  by Judy Glattstein
Combining fruit and sugar to create sweet preserves is a time honored tradition, and one that has been enjoyed from coast to coast. Recipes for jams, jellies, and preserves are more than just instructions, they are a bridge from one generation to the next. Preserving Memories combines the art of creating preserves with stories and memories that will not only warm the heart but please the palette as well.

Paperback,  218 pp,  $26.95. Buy now

Jams and Preserves  by Syd Pemberton
Contains more than 100 easy to follow recipes for preparing food in a jar. Everything from tomato sauce, blackberry vinegar, and raspberry jam, to more exotic combinations

Paperback,  160 pp,  $19.95. Buy now

Wildjams and Jellies  by Joe Freitus
A primer on the art and science of jam making, covering the equipment you will need as well as techniques for selecting plants, adding sugar and pectin, cooking on a cooker or microwave, choosing containers, and creating a firm seal

Paperback,  322 pp,  $23.95. Buy now

Luxurious Jam  by Sonia Allison
With a large bowl and a wooden spoon, make exotic, elegant and luxurious treats! When it comes to making little luxuries, you don’t have to make gallons of something any more. The microwave has opened up a new world of exotic, succulent treats. Marmalades, jellies, conserves, fruits-in-alcohol, curds and butters, mincemeats, salsas, flavoured vinegars, flavoured olives and cheeses in oil. Here is a cornucopia of luxury treats self-indulgent goodies that we all deserve. They can turn hum-drum basics into privileged eating. Everything about these recipes is pure pleasure – the way they look, smell and taste is so special, and you can exceed the offerings found in even the best of delicatessens.

Paperback,  192 pp,  $22.95. Buy now

The Sophisticated Olive  by Marie Nadine Antol
Simple. Elegant. Refined. With a history as old as the Bible, the humble olive has matured into a sophisticated culinary treasure. Enter any fine restaurant and you will find the sumptuous flavor of olives in cocktails, appetizers, salads, and entrees. Now, food writer Marie Nadine Antol has created an informative guide to this glorious fruit’s many healthful benefits, surprising uses, and spectacular tastes. After exploring the history of the olive, this book looks at the olive plant and its range of remarkable properties. It then presents over 100 kitchen-tested recipes, including a host of salads, dressings, spreads, soups, side dishes, entrees, breads, and beverages — all designed to put a smile on the face of any olive lover.

Paperback,  208 pp,  $19.95. Buy now

The Complete Book of Small-Batch Preserving  by Ellie Topp and Margaret Howard
The easiest and safest methods for making delectable preserves in small batches — all year long. Takes the pressure off cooks who don’t have much time… but still want to savour the season’s bounty. -Chicago Tribune (Review of the prior edition) The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipe

,  376 pp,  $41.95. Buy now

The Right Way to Make Jams  by Cyril Grange
This book tells you all you need to know to produce delicious home-made jams. It contains recipes for all the more usual fruit and vegetable jams, as well as some for out-of-the-way ones, and it includes recipes for conserves, marmalades, curds, pickles, chutneys and ketchups. Don’t worry if you don’t have a garden of your own – you can still make enormous savings by buying fruit and vegetables in bulk.

Paperback,  128 pp,  $14.99. Buy now

Windfalls  by Sue Ruchel
Beautifully designed, with delicate little drawings by Helen Semmler, this is a facsimile of the original printing, published in 1993, with some minor corrections in the text. If you want to make medlar jelly or quandong jam, chokko chutney or tamarillo sauce (or if you just want to give plain old plum jam a bit of a kick), Sue Ruchel shows you how – as well as revealing her methods for drying, crystallising, and…many other country kitchen secrets! You can use these recipes to stock the larder, or to make gifts for Christmas and birthdays, and ‘thankyous’ for neighbours, friends, and clients. Sue Ruchel finds such presents are invariably received with delight – and they’re so easy to do!

Paperback,  152 pp,  $24.95. Buy now

The Jamlady Cookbook  by Beverly Alfeld
For years, visitors to Chicago’s farmer’s markets have counted on Beverly Alfeld to create the best condiment to accompany any meal or that special gift for all occasions. So beloved are her jellies, jams and chutneys that she is known to them as ‘Jamlady’. Noe home cooks, gardeners and experienced canners can learn the savoury and sweet secrets to cook, seal and process their own fine preserves and condiments. With extensive information on everything from cultivation of plants to medicinal uses of herbs used in canning, as well as more than 400 recipes and colour photographs, this cookbook is sure to become a dog-eared favourite.

,  268 pp,  $48.95. Buy now

The Basic Basics Jams, Preserves and Chutneys  by Marguerite Patten
Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.

Paperback,  192 pp,  $16.99. Buy now