There's something about homemade produce that always tastes so much superior than anything store bought. Making jams, jellies, preserves and pickles at home has never been so popular, and is the perfect way to use up surplus seasonal fruits or vegetables; by turning them into something tasty and longer-lasting. Flavours and combinations are vast and range from the traditional tried-and-tested recipes such as orange marmalade and redcurrant jelly, to the more adventurous and exotic like the butternut and ginger curd or the pear and chocolate jam. Full of lip-smacking recipes, including ways to create sippable cordials, pickle vegetables, store fruit in syrup, the secrets to great flavours, simply made, are unlocked in this delightful book.
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