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Read e-book online 100 Jams, Jellies, Preserves & Pickles: Recipes and PDF

By Gloria Nicol

A hundred scrumptious and unique recipes for jams, jellies, marmalades, curds, cordials, end result in syrup, chutneys and pickles. There's whatever approximately selfmade produce which regularly tastes loads greater. you just need to glance at the cabinets of the neatest delicatessens to determine that making jams and jellies hasn't ever been so renowned, with flavours and combos that diversity from the normal tried-and-tested recipes to the extra adventurous and unique. In instances of abundance it makes excellent feel to squirrel away meals to be used in occasions much less considerable: jam- and jelly-making and nutrition protection have constantly been a massive family craft in addition to a necessary a part of the culinary calendar. filled with lip-smacking recipes, together with how you can pickle greens and dry fruit, the secrets and techniques to nice flavours, easily made, are unlocked during this pleasant book.

Gloria Nicol is a journalist and photographer. She has written gains for plenty of top magazines and has authored a couple of way of life books. After 30 years of urban lifestyles, relocation to a rural surroundings has given Gloria the chance to dwell 'the reliable life' for genuine. Gloria runs the web corporation The Laundry, promoting classic homeware and linens, in addition to writing the superb on-line weblog www.laundryetc.co.uk

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Read Online or Download 100 Jams, Jellies, Preserves & Pickles: Recipes and techniques for preserving fruits and vegetables PDF

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Extra info for 100 Jams, Jellies, Preserves & Pickles: Recipes and techniques for preserving fruits and vegetables

Sample text

In a small bowl, pour 6 ounces (3/4 cup) of the hot water over the tea bags and let steep for about 5 minutes. Remove the tea bags, gently pressing to extract the liquid before discarding. In a punch bowl, combine the honey and remaining 3 ounces (6 tablespoons) hot water and stir until thoroughly blended. Stir in the rum, lemon juice, Batavia arrack, bitters, and steeped tea. Just before serving, pour in the club soda and stir gently. Add the ice and garnish with the lemon wheels. To serve, ladle into teacups or small glasses.

Gently roll the mint between your hands to release the aromatic oils, then add it to the pitcher. Add the ice and stir gently to chill. To serve, pour into tall glasses, such as ­Collins glasses, and offer straws. Rosemary Refresher SERVES 8 TOTAL VOLUME: 8 3/4 CUPS 16 ounces (2 cups) reposado tequila 12 ounces (11/2 cups) freshly squeezed grapefruit juice 6 ounces (3/4 cup) Rosemary Simple Syrup (recipe follows) 4 ounces (1/2 cup) freshly squeezed lime juice 4 cups ice cubes This sophisticated margarita variation is a wonderful thirst-quenching aperitif.

Or pour it into a Thermos and take it to a tailgate party to help keep folks’ toes warm. Put the allspice berries and 2 of the cinnamon sticks in a square of cheesecloth and secure with kitchen twine, creating a spice sachet. In a large saucepan, combine the apple cider, brandy, and honey and stir until thoroughly blended. Add the spice sachet. Cover and bring to a boil over medium-high heat, then lower the heat and simmer, stirring occasionally, for 5 minutes­. Remove from the heat and stir again.

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100 Jams, Jellies, Preserves & Pickles: Recipes and techniques for preserving fruits and vegetables by Gloria Nicol


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