The Jam Maker's Garden: Grow your own seasonal preserves

by Holly Farrell, Jason Ingram (Photographer)

Overview

Growing your own veg, fruit, herbs and flowers is second nature for many gardeners but this book shows how to preserve the best homegrown ingredients in jams, chutneys, cordials and sauces for many months and even years to come. From planning the jam-maker’s garden through to selecting the best varieties to grow; from sowing and planting to harvesting and foraging, and using tried and tested cooking methods to preserve the best flavour and quality, this book presents 50 recipes for the tastiest jams, chutneys and preserves that you’ll savour for months. Everyone loves eating jam and now we have a good reason to grow the ingredients and create the jams, chutneys and cordials to share.

 

Product Details

ISBN-13:	9780711238145
Publisher:	Frances Lincoln
Publication date:	06/06/2017
Pages:	176
Product dimensions:	7.40(w) x 9.90(h) x 0.90(d)

About the Author

HOLLY FARRELL is the author of Planting Plans for your Kitchen Garden (2013, How To Books) and RHS Plants from Pips (2015, Mitchell Beazley). She contributes to gardening magazines such as The Garden and Kitchen Garden, and has a blog at www.hollyefarrell.com. Holly trained at RHS Gardens Wisley where she gained the Wisley Diploma in Practical Horticulture and the RHS Certificate and Diploma, both with Commendation. After working as Head Gardener on a private estate she now combines her career as a garden writer with freelance work as a consultant on (kitchen) gardens for private clients and Tom Stuart-Smith Ltd. Holly has been growing her own fruit and vegetables for many years, in a variety of settings from allotments to container gardens. Holly is also a keen and experienced baker, and while she's happy to produce wedding cakes for friends or hundreds of biscuits for a Christmas market stall, she doesn't need a reason to bake!

JASON INGRAM is an award-winning garden and food photographer. He is based in Bristol, UK, and travels widely photographing gardens, plants, food and people for magazines, books and advertising.

Table of Contents

Introduction 6

Before You Start 8

Garden Notes 10

Preparation

Fruit trees

Pruning and training

Sowing and planting

Pests, diseases and other problems

Other garden tasks

Kitchen notes 24

Definitions

Ingredients: Your harvest

Ingredients: The rest

Equipment and sterilizing

Testing, potting and storage

From the fruit garden

Spring and Summer

Strawberry jam 38

Gooseberry jam 41

Gooseberry cheese 42

Redcurrant jelly 46

Bar-le-duc 48

Blackcurrant jam 50

Raspberry jam 53

Raspberry curd 54

Cherry jam 58

Cherry compote 59

Blueberry conserve 62

Berry cordials and syrups 64

Greengage jam 68

Plum ketchup 70

Berry refrigerator jam 71

Bramble jam 72

Late Summer and Autumn

High Dumpsideary jam 75

Windfall marmalade 78

Apple pie curd 80

Apple chutney 82

Black butter 84

Mostarda di frutta 88

Mincemeat 89

Pear caramel 90

Grape jelly 93

Damson jelly 94

Membrillo 98

Pâté de fruit 100

Lemon curd 102

Medlar fudge 105

From the veg garden

Spring and Summer

Pickled rhubarb 110

Rhubarb and rosemary ketchup 112

Carrot jam 114

Beetroot chutney 118

Red chrain 120

Pickled garlic 122

Late Summer and Autumn

Green tomato jam 126

Tomato jam 127

Tomato ketchup 128

Caramelized onion marmalade 130

Pickled cucumber 134

Giardiniera 138

Chilli jam 142

Sweet chilli dipping sauce 144

Sweetcorn relish 146

Pumpkin jam 149

Pumpkin chutney 150

From the herb garden

Pesto 158

Horseradish sauce 160

Pickled nasturtium seeds 161

Herb and flower jellies 162

Herb and flower syrups 164

Rosehip syrup 168

Further resources 170

Index 172

Acknowledgments 176

Editorial Reviews

"This is truly the book to read if you have an interest in jams.  Farrell isn't just a jam expert – she deftly covers curds, pickles, chutneys, ketchups and plenty more." —Kitchen Garden magazine

"whether you need advice on when to prune your plums or the best way of making blackcurrant jam, let Farrell's excellent handbook guide you." —The Field

"Holly Farrell makes preserving simple, meaning that anyone can spread a little happiness with a pot of their own jam." —NFU Countryside

"informative and beautifully illustrated... A book to savour whatever your culinary interests." —Garden News

"Holly Farrell...one of the ever-increasing breed of gardener cooks, she is as much at home in the kitchen as in the garden.  Her writing is simple yet enthusiastic: her explanations are clear and her eagerness is infectious.  The photographs, by the accomplished Jason Ingram, are mouth-wateringly appealing." —Sunday Times Ireland

"All you need to know about preserving homegrown ingredients is included in The Jam Maker's Garden. What sets it apart from other books on preserving is that it also offers guidance and advice on growing the produce to preserve." —Choice magazine

From the Publisher