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'Pam Corbin is the master, and the first person I turn to for
everything to do with preserving. I've learnt so much from her'
- DIANA HENRY
Pam Corbin is the expert who professional cooks consult when they want
to make jams, jellies, marmalades, chutneys, pickles or anything else to
do with preserving. They know her as 'Pam the Jam', and this book is the
culmination of her years of experience, distilled into more than 100
tried-and-tested recipes. Her jams, marmalades and fruit spreads contain
far less sugar than traditional recipes, which means that they taste
astonishingly fruity and delicious. Likewise, her chutneys and pickles
are lighter and sprightlier than the old-fashioned kind.
Pam will show you how to make more unusual preserves too - such as
glossy fruit cheeses to serve with everything from Stilton to manchego
(which calls for her classic quince membrillo). Or creamy yet zesty
fruit curd: there's a recipe for classic lemon curd, and also a
wonderfully light lime and coconut one.
If you have an array of Pam's preserves in your store cupboard, you can
transform any meal in an instant. She'll inspire you to dig into your
jars of preserves to make spin-off recipes such as scrumptious lime
cheesecake, cherry pie or spicy sausage rolls. Packed with detailed
instructions, explanations and tips, this is the only preserve-making
bible that you will ever need.
