100 Jams, Jellies, Preserves & Pickles: Recipes and by Gloria Nicol

By Gloria Nicol

A hundred scrumptious and unique recipes for jams, jellies, marmalades, curds, cordials, culmination in syrup, chutneys and pickles. There's whatever approximately selfmade produce which constantly tastes a lot greater. you just need to glance at the cabinets of the neatest delicatessens to work out that making jams and jellies hasn't ever been so renowned, with flavours and combos that diversity from the normal tried-and-tested recipes to the extra adventurous and unique. In instances of abundance it makes ideal experience to squirrel away nutrients to be used in occasions much less abundant: jam- and jelly-making and meals protection have continuously been an enormous loved ones craft in addition to a necessary a part of the culinary calendar. filled with lip-smacking recipes, together with how you can pickle greens and dry fruit, the secrets and techniques to nice flavours, easily made, are unlocked during this pleasant book.

Gloria Nicol is a journalist and photographer. She has written positive aspects for lots of major magazines and has authored a few way of life books. After 30 years of urban lifestyles, relocation to a rural environment has given Gloria the chance to stay 'the reliable life' for actual. Gloria runs the net corporation The Laundry, promoting classic homeware and linens, in addition to writing the wonderful on-line web publication www.laundryetc.co.uk

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Extra resources for 100 Jams, Jellies, Preserves & Pickles: Recipes and techniques for preserving fruits and vegetables

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Citrus vodka In a mixing glass muddle 1 thyme sprig and the lemon wedges with the lime juice. Add the limoncello and vodka, top with ice cubes, cover, and shake thoroughly. Strain into a chilled cocktail glass and garnish with the remaining thyme sprig. 1 rosemary sprig, plus 1 for garnish B⁄c oz. simple syrup 1 oz. fresh lemon juice B⁄c oz. pear brandy B⁄c oz. elderflower liqueur 2 oz. vodka Soda water In a mixing glass muddle 1 rosemary sprig with the simple syrup. Add the lemon juice, brandy, liqueur, and vodka, top with ice cubes, cover, and shake thoroughly.

Allspice liqueur 2 oz. gin In a mixing glass muddle the blackberries with the simple syrup. Add the rest of the ingredients, top with ice cubes, cover, and shake thoroughly. Strain through a fine-mesh sieve into a chilled cocktail glass. 4 1" watermelon cubes D⁄e oz. fresh lemon juice B⁄c oz. simple syrup B⁄c oz. Aperol 2 oz. gin Garnish: watermelon ball In a mixing glass muddle the watermelon cubes. Add the rest of the ingredients, top with ice cubes, cover, and shake thoroughly. Strain into a Collins glass filled with crushed ice and garnish with the watermelon ball.

Coconut rum Garnish: lime wheel or cilantro sprig In a mixing glass muddle the chile and cilantro with the simple syrup. Add the lime juice and rum, top with ice cubes, cover, and shake thoroughly. Strain into a chilled cocktail glass and garnish with the lime wheel or cilantro. 3 fresh sage leaves, plus 1 for garnish B⁄c oz. simple syrup D⁄e oz. fresh lime juice B⁄c oz. yellow Chartreuse B⁄c oz. elderflower liqueur 2 oz. blanco tequila In a mixing glass muddle 3 sage leaves with the simple syrup.

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