The
Australian Women's Weekly
Jam
jams, jellies & pickles
Browsing through my local newsagency, I was delighted to see another preserving book published by the Australian Women's Weekly! This is a mini cookbook, which I read cover to cover last night and finished feeling inspired with future recipes!
The photographs are so bright and make the jams look even tastier, the step-by-step instructions are easy to follow for beginners, and there is a lot of variety in the recipes to tempt experienced preservers too.
Notes ...
- Preparing jars: do not oven-heat jars! Heat jars covered with water in a large pot for 10 minutes - not 20 minutes as the book states.
- Do not fill jelly and jam jars to the top, leave a 1/4" (0.5cm) space between the jam level and the jar rim.
- Good tip given for jelly-making using an upturned stool :)
- You need to use bottled lemon juice for most preserving recipes (ie jams, jellies) for a constant acidity level.
- More of the book's recipes use added pectin, yay!
- Several recipes were reprints from other AWW books, but still good recipes to use!
My favourite recipes from this book:
- Any Berry Jam
- Apricot Vanilla Bean Jam
- Spiced Plum Port Jam [I'll have to buy a bottle of my favourite Woody Nook winery port for this!]
- Mulberry Jam
- Cherry Jam [with pears!]
- Blueberry Apple Jam
- Rhubarb Ginger Jam
- Raspberry Mint Jam [I've made this already, such a good jam]
- Mango Passionfruit Lime Jam
- Green Tomato Jam
- Seville Orange Marmalade
- Cumquat Marmalade
- Mint Jelly
- Cranberry Jelly
- Quince Paste [with some homemade cheese and crackers sounds yum!]
- Beetroot Chutney
- Preserved Lemons [tip: add circle slice of lemon to jar before sealing]
Title: Jam
Author: The Australian Women's Weekly
Publisher: ACP Publishing Pty Ltd
Published: November 5, 2012
Format: Paperback, 80 pages
RRP: $5.50