Table of Contents

Contents

Introduction  6
Seasonality  8
The Rules  16
Jams & Jellies  34
Pickles, Chutneys & Relishes  84
Cordials, Fruit Liqueurs & Vinegars  120
Canned Fruits  150
Sauces, Ketchups & Oil-based Preserves  178
Notes to the U.S. Edition  200
Acknowledgments  204
Index  207

About the Author

PAM CORBIN has been making preserves for as long as she can remember, and for more than twenty years her passion has been her business. Pam and her husband, Hugh, moved to Devon where they bought an old pig farm and converted it into a small jam factory. Using only wholesome, seasonal ingredients, their products soon became firm favorites with jam-lovers the world over. Pam has now hung up her professional wooden spoon but continues to "jam" at home. She also works closely with the River Cottage team, making seasonal goodies using fruit, vegetables, herbs, and flowers from her own garden, and from the fields and hedgerows.
 
HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for real food. The author of seven books, including the James Beard Award-winning River Cottage Meat Book, Hugh lives with his family on the River Cottage farm.

Reviews

“For a touch of the homemade every day, try the River Cottage handbooks.”
—Everyday Food, Favorite New Cookbooks, December 2010

“Be prepared to make space on your cookbook shelf for these practical, passionate guides. . . . Corbin demystifies the preserving process in this authoritative, and beautiful, book.”
—Oregonian, 8/3/10

“A canning and preserving book for the home cook who likely wouldn't call themselves the ‘canning’ type. . . . Infinitely more engaging than your average American canning book, such as Better Homes & Gardens You Can Can!"
—LA Weekly, 6/28/10

"If you think of the best in homemade jams and preservers and the pleasure in eating your own produce, then you are ready for this book."
—Super Chef blog, 6/22/10

“These compact yet comprehensive hardcover volumes, part of a series written by experts in the River Cottage fold, inspire and instruct with their English charm, deploying a chatty hand-holding that nudges you through the process. The head River Cottage baker, Daniel Stevens, who put together THE RIVER COTTAGE BREAD HANDBOOK spends over 40 pages on mastering the basic loaf. His kneading explanation was so clear I didn’t need to constantly refer to the photos; and it taught me some new tricks. . . .This wide-ranging book inspires exploration, and not just because I’ll soon be able to slather my warm Scottish oatcakes, roti and even bagels with my own jam, thanks to THE RIVER COTTAGE PRESERVES HANDBOOK. Here Pam Corbin, who runs the Preserving Days at River Cottage, explains the fundamentals of jam, jelly, chutney, cordials, pickles, sauces and more in a demystifying manner. . . . Recipes for hearty ale chutney, spring rhubarb relish and Hugh’s prizewinning raspberry fridge jam are within delicious reach.”
—NY Times Book Review, Summer Reading Issue, Cookbook Roundup, 6/6/10

“Pam’s approach is . . . encouraging and adventurous. In this inspiring book she will show you the ropes and then give you the reins. I’m absolutely sure you will enjoy the ride.”
—Hugh Fearnley-Whittingstall, from the Introduction