Preserving the Season. Mary Tregellas

      

      Preserving the Season

       Preserving the Season

      90 Delicious Recipes for Jams, Jellies, Preserves, Chutneys, Pickles, Curds, Condiments, Canning & Dishes Using Them

      MARY TREGELLAS

      Published 2020—IMM Lifestyle Books, an imprint of Fox Chapel Publishing, 903 Square Street, Mount Joy, PA 17552, www.FoxChapelPublishing.com

      © 2012, 2020 by Mary Tregellas and Fox Chapel Publishing Company, Inc.

      Preserving the Season (2020) was previously published with the title Notes from the Jam Cupboard (2012), by New Holland Publishers (UK) Ltd. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of Fox Chapel Publishing.

      The publishers would like to thank HarperCollins Ltd for the use of the quote from

      Paddington at Large by Michael Bond here.

      Reprinted by permission of HarperCollins Publishers Ltd

      © 1962 Michael Bond

      Photography by John Davis, except as noted below:

      Mary Tregellas: 6, 7, 25, 26, 28, 35, 46, 48, 53, 61, 69, 109, 150, 180, 181, 183, 188, 189, 192

      Geoff Borin: 1, 23, 75

      Shutterstock: akf ffm (bottom 8); Anna Kucherova (18); beats1 (top back cover); Elena Hramova (146); FabrikaSimf (middle back cover); FuzullHanum (104); Oleksandra Naumenko (160); pilipphoto (96); Sveta Aho (top pattern front cover); Szasz-Fabian Ilka Erika (bottom 4–5); Tasty Life (photo front cover); zarzamora (bottom 14)

      Print ISBN 978-1-5048-0122-5

      eISBN 978-1-6076-5785-9

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      IMM Lifestyle Books are distributed in the UK by Grantham Book Service, Trent Road, Grantham, Lincolnshire, NG31 7XQ.

      This book has been published with the intent to provide accurate and authoritative information in regard to the subject matter within. While every precaution has been taken in the preparation of this book, the author and publisher expressly disclaim any responsibility for any errors, omissions, or adverse effects arising from the use or application of the information contained herein.

       Contents

       Introduction

       Seasonal preserves

       Useful equipment

       A note on ingredients

       General preserving tips

       Berry delights

       Sweet and savory cuisine

       Crisp and crunchy cuisine

       Citrus sweets

       Tropical treats

       Savory sauces and snacks

       Hearty toppings and meals

       Wild berries and flowers

       Intoxicating refreshments

       Robust and sweet breads

       Acknowledgments

       Introduction

      “This has gone beyond a hobby now; this is an obsession,” announced my brother, finding me at the jam pan at 7a.m. one Saturday morning. How did it come to this? Why is it that my first thoughts upon waking on a Saturday morning were consumed with what to bottle before breakfast? I suppose it started in childhood. My mother, Renate, was a refugee from Czechoslovakia and would entertain us with stories of hours spent in her grandmother’s garden where the trees hung heavy with apricots and redcurrants grew in abundance. She was also especially fond of jam—not the jellied mass of sugar and pectin so prevalent in 1970s Britain, but the kind of preserve where the fruit is the star. Occasionally our village shop would sell cut-price conserves from Poland or Bulgaria—her eyes would light up and she would buy as much as we could carry home. For a special occasion, we would visit the delicatessen in the nearby town, which was a world of delights that included jars of delicious morello cherry jam. These were rare treats, however, for money was in short supply.

      Back then, nothing went to waste, and if we could grow things in our small garden or gather something for free, so much the better. Dandelion leaves enlivened salads, young nettles were picked for soup, and bunches of herbs were dried to use