Preserves: The Complete Book of Jams, Jellies and Pickles - Tapa dura

There is nothing more satisfying than stocking the shelves of your store cupboard with your own homemade preserves. This guide provides a detailed introduction that covers the history of preserving as well as the essential equipment needed and the basic methods and techniques used, whether it be jam, jelly, pickle or chutney-making. More than 150 recipes are included and there are useful tips on how to vary the recipes to utilize seasonal ingredients. Try the wild strawberry and rose petal conserve, which goes perfectly with fresh crusty bread, or mango and papaya relish, an unusual accompaniment to a cold meat buffet. And you can enhance your repertoire with recipes for curds, cheeses, sauces and mustards.

Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. After graduating she worked in various hotels and restaurants, including the Roux Brothers' patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor Woman's Weekly and later Me Magazine. Catherine currently works as a freelance writer and is a consultant for various food and lifestyle magazines, and contributor to several books. Maggie Mayhew is a freelance cookery writer, food stylist and home economist, contributing features to several national women's magazines such as Family Circle, Essentials and Homes and Ideas. Before starting her freelance career, she was Deputy Food and Wine Editor of Living Magazine for five years.