Preserves

The complete book of jams, jellies, pickles, relishes and chutneys, with over 150 stunning recipes.

Preserves is a comprehensive guide to the art of preserving - from jam and jelly making to preserving with salt, sugar, vinegar and alcohol.

Includes every type of preserve from sweet fruit curds, jams and jellies to piquant pickles, relishes, chutneys and mustards.

Over 150 fabulous recipes including classic conserves such as blackcurrant jam and more unusual combinations such as rhubard and tangerine chutney.

Easy-to-follow illustrated instructions and more than 450 stunning photographs to ensure perfect results.

About the Authors

Catherine Atkinson is a trained Cordon Bleu cook and has worked in a number of restaurants including the Roux Brothers' patisseries. Catherine then moved into publishing, creating recipes and styling food. She also worked as Deputy Cookery Editor on Woman's Weekly and Me magazines.

Maggie Mayhew contributes features to a number of women's magazines and has written several books. Before going freelance, Maggie was Deputy Food and Wine Editor of Living magazine for five years.