Customer Reviews:
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 Heading towards self sufficiency August 31, 2008
A comprehensive guide to preserves, cordials and all manner of edible items to put away for another day. Wide ranging recipes with hints and tips for success, additions and improvements.
Gooseberry Jam with Elderflower
Harissa Paste
Saucy Haw Ketchup
Runner Bean Pickle
It's had me out scouring the hedgerows already and will get plenty of use. Beautiful photos, clearly laid out. Includes details on suppliers and other interesting organisations.
Pam the Jam August 21, 2008
4 out of 4 found this review helpful
Hugh Fearney-Whittingstall hired Pam Corbin to organise River Cottage's Preserving Days, and she's done him proud with this handbook. She's fairly strongly pro-bottling, pickling and general jamming, and is keen to remind us that's just how life was, not very long ago. For her, preserving is not just a fun activity, it's a way of using up seasonal gluts and honoring the ebb and flow of the vegetable world.
She's meticulous on health and safety in a modern up-to-date way, and there's some really useful stuff I've never seen before, like sterilising, filling and sealing tables - chutneys are treated slightly differently than marmalades etc, which makes you feel in incredibly safe hands. And three different tests for setting! Encyclopedic!
Of course the real test is the recipes, which others have already recommended. I like the fact that each one is on its own page, that the design is beautiful, and that there's lots of illustrations to tempt me. I also like the seasonal advice that tells you when to make a particular preserve.
Also, Pam suggests tempting useful variations to each (Whiskey marmalade; indian spices like fenugreek in the rhubarb relish; pickled crab apples instead of pears).
Things I was delighted to know how to make: passata; harissa; quince jelly (for manchego); italian figs in mustard sauce.
Things I am amazed to know how to make: hawthorn ketchup; compost heap jelly; nasturtium capers; fruit "leather".
Honestly, buy it, have a go, it's such good fun.
Fab little book August 10, 2008
4 out of 6 found this review helpful
I bought this as a gift for my husband as we are huge River Cottage fans and try to be as self-sufficient as possible. He made a fabulous berry jam out of a pile of berries we foraged for. A week later, a neighbour gave us about 3lbs of plums and he made a divine plum and walnut jam. His next plan is marmalade and chutney. A really, really great little book and one I shall be giving several people for Christmas.
A book worth preserving! August 9, 2008
4 out of 6 found this review helpful
I love this book! Before you even get to the recipes, it just looks and feels so lovely. Wonderful photos and such a nice 'tone' to it, very easy to read.
I'm not a huge jam fan - I'll be concentrating on the chutneys - but just reading the jam recipes is so seductive... makes you want to try everything.
All The River Cottage books I have are well designed and written, and this sits very well with the others they've produced.
Ridiculously priced for such a quality book too.
Honest and Easy August 7, 2008
2 out of 3 found this review helpful
I bought this book with the River Cottage Fish Book because it brought me up to the free-postage. What a bargain! Wonderful recipes, with clear, friendly instructions. Great pictures, that really look like the food does when you've made it - not a usual thing!
If you only buy one book on making jams, chutneys, jellies, seasonings and sauces, it has to be this one. Pam The Jam is a real star.
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