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


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

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    Available in PDF - DJVU Format | The Jam Maker's Garden: Grow your own seasonal preserves.pdf | Language: ENGLISH
    Holly Farrell(Author) Jason Ingram(Photographer)

    Book details

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.


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# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

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Read online or download a free book: The Jam Maker's Garden: Grow your own seasonal preserves


Review Text

  • By Judy on 17 September 2017

    This book was a gift to my daughter and she loved it.

  • By Sean James Cameron on 29 June 2017

    The Jam Maker’s Garden is a beautifully presented book which gives clear instructions and confidence to the make the many recipes.The book has a little gardening section but it’s mainly about how to use fruit, vegetables and herbs in the kitchen. First it shows the basics of making jams then divides into individual recipes with an introduction on how to grow that particular fruit etc.Recipes are very clearly outlined with very few steps to follow which makes it easy and a joy to use. Throughout the book there are handy ‘Something a little different’ boxes which give first-hand hints and tips on improving the flavour such as adding thyme to Strawberry Jam!Another aspect of the book which I love is the initial index. Recipes are laid out in accordance to the season when they are available from ‘Spring and Summer’ to ‘Late Summer and Autumn’.There are very few books which get me so excited that I want to try every recipe I read. The Jam Maker’s Garden is not a book which will gather dust on the bookshelf but will take pride of place in the kitchen and I will be referring to it every time a crop is available to harvest in the kitchen garden. I better stock up on jars!If you have an interesting in extending the flavours of the season throughout winter, The Jam Maker’s Garden is most certainly a book you will treasure.Written by Holly Farrell her previous books are Grow Your Own Cakes, RHS Plants from Pips and Planting Plans for your Kitchen Garden.

  • By A. Sundin on 29 June 2017

    Ever grown a crop of fruit or veg and it’s done so well you end up with a glut and haven’t got a clue how to use or preserve it?Well, the The Jam Maker’s Garden – Grow Your Own Seasonal Preserves could be the answer.Written by Holly Farrell with pictures by Jason Ingram and published by Frances Lincoln, this is NOT a book to keep on the shelf – you’ll need it to hand in the kitchen when you bring your crops indoors and decide what to do with them.As well as a useful beginners’ section on what equipment you’ll need to make jams, jellies, chutneys, ketchup, curds, etc, the book is mainly divided into seasons, giving cultural instruction for each crop and recipes.There is also useful information on which fruit trees and bushes to choose for your type of garden, plus herbs, edible flowers, and foraging.However, it’s the 50 recipes themselves where this book shines, ranging from classics (strawberry jam); the useful (horseradish sauce and pesto) and downright unusual (medlar fudge and pumpkin chutney). There’s also a very handy refrigerator jam – just berries and sugar for first timers or those short of time.As I’m looking forward to a bumper fruit crop this year, The Jam Maker’s Garden will be in constant use.

  • By Mal on 29 June 2017

    In one volume there are fifty recipes covering the the full breadth of ingredients and techniques. The presentation is modern: recipes are afforded a page each with a facing page picture. The content is modern to match: No old fashioned Piccalilli, but in it's place Giardiniera (or Mostarda di Frutta if you really have a craving for mustard). No pickled onions as such but pickled garlic instead. The organisation and internal cross referencing, from the fulsome Contents page to the separate indices for plants and recipes, ensure easy navigation to your chosen topic one way or another. I particularly appreciate the "Use in" jam jar tag on the Growing pages. So if you have a glut of apples, for instance, you can see that there are eight recipes which include this ingredient. Unlike the celebrity chefs this author is happy to keeps a low profile and allow the recipes to take top billing. The instructions were easy to follow and the quantities sensible rather than industrial. Other inclusions you wouldn't find in traditional preserves books: Pesto, Chilli jam and Chilli dipping sauce as well as "so retro as to be modern" Rosehip syrup. I have not focused closely on the Growing pages mostly because I am up and running on the ingredients front. All the signs are that the recommendations have been well considered. I feel a novice would have to be very patient to hold off on these recipes until their growing plans came to fruition but I guess that is the nature of growing. You can also buy when seasonal to enjoy the lowest prices. Having said that, now that I have a recipe, I have just bought a quince tree for the garden. I have no hesitation in giving this book 5 stars and recommending it to anyone looking for a comprehensive contemporary preserving guide.

  • By The Chatty Gardener on 30 June 2017

    Like Holly Farrell's earlier book, Grow Your Own Cake, this falls somewhere between gardening advice and recipe book with as much about how to grow crops as varied as blueberries and sweetcorn as there are recipes for such delights as beetroot chutney or cherry jam.There's a basic run through of how to grow: soil preparation; using compost; growing in containers; raising from seed; pests and diseases. Other information covers fruit trees, the different root stocks, how to train and pruning. For novice gardeners, there’s even a handy picture guide to common weeds.The cooking side is equally comprehensive, covering definitions, equipment, preparing fruit and veg and giving answers to common problems such as dry chutney. The recipes cover fruit and veg from spring to autumn, some traditional, such as raspberry jam, others more unusual, including pear caramel, windfall marmalade, and rhubarb and rosemary ketchup.Beautifully illustrated with photos by Jason Ingram, this book is easy to read and would be ideal for anyone who enjoys cooking, whether they grow their own or not.I received a free copy of this book from the publishers in exchange for a fair and honest review.

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