I love making jams and preserves, as long as they are small batches. My one and only recipe book that I have has been well used, and so it was with great excitement I received a copy of Pam The Jam.
Pam The Jam
Pam Corbin may be well known to British consumers through her products Thursday Cottage. This is her book of preserves and how we can all be self-sufficient. Not only that, but how we can make the most of capturing the flavour of fruits and vegetables at their peak.
Chapters are divided into:
- Modern classic jam
- Soft set, low-sugar jam
- Coulis & compotes
- Fruit cheeses
- Fruit curds
- Modern Classic Pickles
- Chutneys, savoury jams & ketchups
Recipes that caught my eye:
- Strawberry & vanilla jam (p42)
- Super fruity raspberry jam (p64)
- Springtime spread (p70)
- Blueberry & mint compote (p93)
- Herb jelly (p102)
- Gooseberry & elderflower curd (p144)
- Snacking pickles (p182)
- Helena’s hot-dog relish (p193)
- Pears for cheese (p200)
- Courgette chutney (p223)
What I thought:
For first time preservers and jam makers, this book is excellent. It includes notes on the basics and how to test for the setting point. Pam includes methods on how to scale up and scale down, as well as various ways of sterilising. The list of what you need, and the ingredients may seem daunting, but they are key to making the perfect recipe. Each chapter starts with an extensive list about the recipes you are about to encounter, including the shelf life and tips.