This book will show you how you can use the fruits and herbs you can grow in your garden, or the fruits that you can pick yourself from the hedgerows, to make into jars of delicious jelly preserves - quickly, easily, cheaply, and without fuss. It will enable even the true beginner to understand what to do, and feel confident and proud of their end product. The book includes full colour photos to help you recognise hedgerow fruits, plus numerous recipes for fruits that you can gather from spring to autumn or buy from further afield, including: - Gooseberry with perfumed wild Elderflower jelly - Crab apple jelly - Seville orange jelly - Sloe jelly - Plum and Rosemary jelly - Claret and Sage jelly - Garlic and herb jellies - Elizabethan Quince Cream - Spiced cranberry with roasted orange jelly. Also included are lots of ideas using your wonderful store of jellies in your cooking. Contents: Introduction; Acknowledgements; A Brief History of Jelling Making; Is Fruit Foraging Legal?; Assembling your Equipment; Choosing your Ingredients; How to Make Jelly; If Things Go Wrong; Spring Jelly Recipes; Summer Jelly Recipes; Autumn Jelly Recipes; Winter Jelly Recipes; Cooking with your Jellies - Some Traditional Recipes; About the Author; Index.

Book Information
ISBN 9781905862764
Author Caroline Pakenham
Format Paperback
Imprint How To Books Ltd
Publisher Little, Brown Book Group
Weight(grams) 624g