PRESERVES

by The Australian Women's Weekly

To see other Women's Weekly Cookbooks click here

New softcover book, 120 pages, full of beautiful full-colour photos. Published 2011

The art of preserving is making a comeback. These days we want simple fresh food with no additives or chemicals, and so instead of buying commercial jams, marmalades, pickles & chutneys, we now want to make our own. In this book we tell you how to do it, plus all the tricks of the trade, how long to store them and what to serve them with. All your favourite recipes are here - berry jams, Seville orange marmalade, mango chutney and piccalilli. But there are also recipes for tomato sauce, chilli jam, garlic confit and lemon vodka (limoncello). Once you start preserving, you'll never want to stop.

Contents include

• Getting started
• Jams, marmalades and jellies
• Chutneys, pickles and relishes
• Sauces
• Drinks
• Plus extensive glossary, conversion charts and index

Recipes include:

• Raspberry and mint jam
• Lemon curd
• Chunky fig and vanilla jam
• Seville orange marmalade
• Cumquat marmalade
• Green mango chutney
• Piccalilli
• Bread and butter pickle
• Sweet mustard pickles
• Pickled onions
• Corn relish
• Barbecue sauce
• Traditional Italian tomato pasta sauce
• Pomegranate and rhubarb cordial

The Australian Women's Weekly Preserves is a UK publication. All measurements are in metric and metric cup & spoon

See other Preserving recipe books click here

Preserves by The Australian Women's Weekly