Here are my resources, the hints and tips to help you with your preserving dilemmas and cooking conversion tables too.
These are the items I would recommend for using in your preserving, there is everything from preserving pans to thermometers and jars too. Please note there are affiliate links to Amazon.
Want to know your Fahrenheit to celsius, your metric to imperial and other kitchen measurements too, they’re all here.
Preserves come in all shapes and sizes, from simple single fruit jams to crystal clear jellies and tangy chutneys. Here’s a list to get you started on your preserving journey to a larder full of tasty goodness.
All you need to know to take you from zero to here in the word of jam making. You will never buy store bought jam again.
Jelly This is different from jam making, but not difficult, there is just a wee bit of patience involved.
Fruit curds are delicious and easy to make. They don’t keep anywhere near as long as other preserves but are well worth making for toast, filling cakes and dolloping on desserts too.
Oh the fun of filling the house with the spicy smells of homemade chutney. This is slow and easy work with none of the fear involved in the magical setting point of jams and jellies.
Now this one is really important folks. No preserve is worth its salt (or sugar for that matter) if the jars and bottles you use aren’t properly sterilised in the first place.
The troubleshooting section – How to deal with those preserving cock-ups that happen to all of us. Jam won’t set, jelly goes rock hard and so much more. Believe me I’ve done them all.