The Modern Preserver: A mindful cookbook packed with seasonal appeal

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You will learn more making 10 batches of 3 jars, rather than 2 batches of 15 jars – it’s still 30 jars in the end but 5 times the experience. Modern homes can be small and short on storage space. Who has the space for a giant preserving pan that you could potentially bath a baby in? Not me!

Gin-pickled Cucumber - The Happy Foodie Gin-pickled Cucumber - The Happy Foodie

I used to make traditional big batches of jam, but one day I realised that the jars were taking over. It got to the point where I had too many jars, and I was in danger of turning something fun into a chore.If you want to try pineapple in the piccalilli or chilli in the pineapple jam, why not? If it works, you can easily make another batch of it. I shall not be repeating the kiwi chutney (it looked like frogspawn) but I’m glad I tried it! Jam making should be fun and relaxing. Small batch preserving makes it easy to whip up a jam after a stressful day at work to unwind. You can easily make a few jars on Saturday morning between the shopping and lunch. Less waste when things go wrong! Marmalade! I don’t generally eat it, but Ed does and I know we need about 20 good sized jars a year for his toast at breakfast and a few spare to give to friends. Seville oranges are seasonal and out of season you simply cannot get hold of them. Preserving is an ancient technique which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship – all aspirations of the thoughtful modern cook. You’ll like it if: You enjoy putting an interesting twist on your cooking, you’re interested in experimenting with new preserving techniques and flavour combinations or love to make edible gifts for friends and family.

The Modern Preserver by Kylee Newton | Waterstones

Newton details the craft involved and the equipment needed with pith and understated elegance" ( Guardian) Preserving is an ancient technique, which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship – all aspirations of the thoughtful modern cook. Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.Newton & Pott was born out of a want to give food longevity rather than create something that would go to waste if it wasn't sold that day. I thought I wanted to make and sell baked goods but I saw preserving as a better way to save the seasons with less refuse. Here are some of my favourite fail-safe small batch recipes for home preserving, yielding just 2–3 jars – even a single jar! Big batches take ages to come to the boil. They fill your kitchens with condensation and you need to watch them for what seems like hours.

The Modern Preserver: Chutneys, Pickles, Jams and More - AbeBooks The Modern Preserver: Chutneys, Pickles, Jams and More - AbeBooks

It is no wonder that as soon as I had my own home and kitchen, I started preserving. It is fun, makes you feel like a domestic goddess and is frankly addictive. Once you have a dozen successful batches under your belt, you will be able to judge setting point just by looking at your jam. You don’t need any special equipment!

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This is a fabulous and well planned book celebrating the timeless art of preserving, updating some oldies and introducing exciting new ideas, whether it be kimchi, orange or vanilla marmalade, or tamarillo chutney. It’s a new favourite in my kitchen" (Peter Gordon) Hundreds is possibly hyperbole, but if you get bitten by the preserving bug you can potentially make a LOT of jam, jelly and chutney. The photo above was taken in 2010, about a third of the jars in the cupboard at the time! Topping and tailing gooseberries and currants for a large batch of jam can really eat into your weekend. I’ve not got time for that! Newton has brought the art of preserving bang up to date... This book is for anyone who wants to dabble in home preserves." ( Sunday Times) Once your friends and family know you are a jam maker and preserver, I guarantee that they will offer to save jars for you, in the hope that you will return some of them full.