From chutney to kimchi, from jam to gin - discover over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! All of this makes it a lot easier to make small batch preserves more frequently. It’s a lot easier on the home cook than boiling up a year’s supply in one great binge. Newton has brought the art of preserving bang up to date... This book is for anyone who wants to dabble in home preserves." ( Sunday Times) I’ve not got the space to store that, and although preserves can last for years (and maturing over time can be a magic ingredient), they can also dry out or spoil which is a waste! It’s fast – jam in 40 minutes! It is no wonder that as soon as I had my own home and kitchen, I started preserving. It is fun, makes you feel like a domestic goddess and is frankly addictive.

The Modern Preserver - Booktopia The Modern Preserver - Booktopia

Good book for: Anyone looking to get into preserving or wanting to discover interesting and exciting ways to use up gluts of fruit and veg.Home / Recipes / Recipes by Course / Easy Jam, Jelly & Preserve Recipes / Secrets of the Modern Preserver – Small Batch Preserves Secrets of the Modern Preserver – Small Batch Preserves Modern homes can be small and short on storage space. Who has the space for a giant preserving pan that you could potentially bath a baby in? Not me! Here are some of my favourite fail-safe small batch recipes for home preserving, yielding just 2–3 jars – even a single jar! Finely chop the chilli and put in a medium stainless-steel saucepan with the lime zest and juice, vinegar, sugar, juniper berries and1½ teaspoons of sea salt. Bring to a gentle simmer, dissolving the sugar and infusing the flavours for around five minutes. Remove from the heat and leave to cool while you prepare the other ingredients.

The Modern Preserver – Jams, Pickles, Cordials, Compotes, and

Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes. I used to make traditional big batches of jam, but one day I realised that the jars were taking over. It got to the point where I had too many jars, and I was in danger of turning something fun into a chore. Preserving is an ancient technique, which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship – all aspirations of the thoughtful modern cook. I use the same saucepan I boil pasta in for 90% of my preserving. You won’t end up with hundreds of jars of preserves The first preserve I ever made was a tomato and apple chutney, my adaption of a recipe from The Edmonds Cookbook, a New Zealand iconic cookery book dated 1908. Every New Zealand household owns a copy and it remains cookery bible (even though the recipes are super dated), with a world of traditional Kiwiana culinary staples. We continue to produce this chutney in our Newton & Pott range for its sentimental origins.

Preserving is an ancient technique, one that speaks to a modern sensibility. Putting you in step with the seasons, you can use up leftovers and rediscover a timeless kitchen craftsmanship - the aspiration of all thoughtful modern cooks. With The Modern Preserver, you can master this mindful approach to the kitchen as you head into the new year.

the Modern Preserver – Small Batch Preserves Secrets of the Modern Preserver – Small Batch Preserves

This is a fabulous and well planned book celebrating the timeless art of preserving, updating some oldies and introducing exciting new ideas, whether it be kimchi, orange or vanilla marmalade, or tamarillo chutney. It’s a new favourite in my kitchen" (Peter Gordon) While you are learning, things will go wrong at least once! If a small batch goes wrong, it’s less of a disaster. If you let the jam catch on the bottom of the pan, you might waste a pound’s worth of fruit and it’s not the end of the world.Big batches take ages to come to the boil. They fill your kitchens with condensation and you need to watch them for what seems like hours. You’ll like it if: You enjoy putting an interesting twist on your cooking, you’re interested in experimenting with new preserving techniques and flavour combinations or love to make edible gifts for friends and family. I'm going to enjoy this recipe book. Browse, chose a recipe or two and then create a meal around the homemade theme. Fill the jars with the vinegar brine, distributing the remaining spices (in the brine) evenly between them and gently pushing down on the contents to let out the air bubbles. Tap the jars gently on a hard surface to remove any more bubbles, add more brine if necessary to completely cover the vegetables, then seal.