The Modern Preserver: A mindful cookbook packed with seasonal appeal

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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!

the Modern Preserver – Small Batch Preserves Secrets of the Modern Preserver – Small Batch Preserves

I had a whole hall cupboard full of preserves, which was great in a way. However, I live in a city flat with limited storage space and I needed a change of approach.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! Preserving is an ancient technique, one that speaks to a modern sensibility. Putting you in step with the seasons, you can use up leftovers and rediscover a timeless kitchen craftsmanship - the aspiration of all thoughtful modern cooks. With The Modern Preserver, you can master this mindful approach to the kitchen as you head into the new year. 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!

The Modern Preserver: A mindful cookbook packed with seasonal The Modern Preserver: A mindful cookbook packed with seasonal

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. All of this makes it a lot easier to make small batch preserves more frequently. It’s a lot easier on the home cook than boiling up a year’s supply in one great binge. Our servers are getting hit pretty hard right now. To continue shopping, enter the characters as they are shown 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! Newton details the craft involved and the equipment needed with pith and understated elegance" ( Guardian)Small batch is the way to go. Sometimes you’ll reach setting point before you have had time to drink a mug of tea! Fill the jars with the vinegar brine, distributing the remaining spices (in the brine) evenly between them and gently pushing down on the contents to let out the air bubbles. Tap the jars gently on a hard surface to remove any more bubbles, add more brine if necessary to completely cover the vegetables, then seal. Home / Recipes / Recipes by Course / Easy Jam, Jelly & Preserve Recipes / Secrets of the Modern Preserver – Small Batch Preserves Secrets of the Modern Preserver – Small Batch Preserves Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat. Finely chop the chilli and put in a medium stainless-steel saucepan with the lime zest and juice, vinegar, sugar, juniper berries and1½ teaspoons of sea salt. Bring to a gentle simmer, dissolving the sugar and infusing the flavours for around five minutes. Remove from the heat and leave to cool while you prepare the other ingredients.