Making Jellied Preserves

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MAKING JELLIED PRESERVES from Garden and Hedgerow Fruit Caroline Pakenham PRICE EXTENT BINDING FORMAT ILLUS: ISBN PUB DATE IMPRINT

14.99 192 pages Paperback 235 x 190mm Colour throughout 978-1-905862-76-4 28 October 2011 Spring Hill

BIC CODES

WB, WBA, WBW

CATEGORY

Cookery/Selfsufficiency

TERRITORIES

World Rights

Caroline Pakenham has been collecting and cooking wild produce for many years, and through her small business, Green Man, she has sold fresh herbs and jellies. She also gives talks and demos to groups in aid of Multiple Sclerosis.

DESCRIPTION

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 to feel confident and proud of their end product. KEY POINTS

• 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. • Written by author with 30 years expertise of making jellied preserves. • In tune with current trend in self-sufficiency: growing your own, foraging and preserving. . CONTENTS

100 recipes including: • Gooseberry with perfumed wild elderflower jelly • Crab apple jelly • Seville orange jelly • Sloe jelly • Plum and Rosemary jelly • Claret and Sage jelly • Garlic jelly • Elizabethan Quince Cream • Rose Pelargonium jelly Also included are traditional jelly recipes going back to Elizabethan times.

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