The Modern Preserver: A mindful cookbook packed with seasonal appeal

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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) 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. 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. 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.

The Modern Preserver - Booktopia The Modern Preserver - Booktopia

For this reason, it makes sense to make two big batches and get it over with as soon as we get our marmalade oranges. Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat. 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! Newton details the craft involved and the equipment needed with pith and understated elegance" ( Guardian)

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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! 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

The Modern Preserver: A mindful cookbook packed with seasonal

The first preserve I ever made was a tomato and apple chutney, my adaption of a recipe from The Edmonds Cookbook, a New Zealand iconic cookery book dated 1908. Every New Zealand household owns a copy and it remains cookery bible (even though the recipes are super dated), with a world of traditional Kiwiana culinary staples. We continue to produce this chutney in our Newton & Pott range for its sentimental origins. At the time, I had a busy and stressful job. Most Saturday mornings, I would come home with bags laden from the market and make a massive batch of something or other to preserve.Small batch is the way to go. Sometimes you’ll reach setting point before you have had time to drink a mug of tea! 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. 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. From chutney to kimchi, from jam to gin - discover over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal!