Making Jellied Preserves - Caroline Pakenham

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Making Jellied Preserves is a book that will delight the enthusiastic kitchen gardener keen to make their own preserves from readily available wild and garden produce.

The book contains 76 recipes for delicious jellies that have been collected and made by the author during her long career as a home preserver. Some recipes are simple pure fruit jellies whilst others combine interesting and at times exotic ingredients to make exceedingly special preserves worthy of any 'haute cuisine' table. These include Cider Jelly; Sloe, Almond & Sloe Gin Jelly; Chianti and Redcurrant Jelly; Winter Spiced Plum & Port Jelly and very many more!

Making Jellied Preserves includes the following ...

  • An informed instruction to the history of preserving
  • The science and craft of preserving
  • A really helpful section entitled 'If things go wrong'
  • Recipes organised according to season
  • A section on cooking with jellies, i.e., jellies used as an ingredient in other fine foods, such as meats or in desserts or cakes.
  • Illustrated throughout with glorious colour photographs
  • Attractive borders on each page


  • A Brief History of Jelly Making
  • Is Fruit Foraging Legal?
  • Assembling your Equipment
  • Choosing your Ingredients
  • How to Make Jelly
  • If Things Go Wrong
  • Spring Jelly Recipes
  • Summer Jelly Recipes
  • Autumn Jelly Recipes
  • Winter Jelly Recipes
  • Cooking with your Jellies - Some Traditional Recipes