The Modern Preserver: A mindful cookbook packed with seasonal appeal

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Newton details the craft involved and the equipment needed with pith and understated elegance" ( Guardian) Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat. I’ve not got the space to store that, and although preserves can last for years (and maturing over time can be a magic ingredient), they can also dry out or spoil which is a waste! It’s fast – jam in 40 minutes! I used to make traditional big batches of jam, but one day I realised that the jars were taking over. It got to the point where I had too many jars, and I was in danger of turning something fun into a chore.

The Modern Preserver: Jams, Pickles, Cordials, Compotes, and The Modern Preserver: Jams, Pickles, Cordials, Compotes, and

Home / Recipes / Recipes by Course / Easy Jam, Jelly & Preserve Recipes / Secrets of the Modern Preserver – Small Batch Preserves Secrets of the Modern Preserver – Small Batch Preserves From chutney to kimchi, from jam to gin – over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! Preserving is an ancient technique, which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship – all aspirations of the thoughtful modern cook.

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Hundreds is possibly hyperbole, but if you get bitten by the preserving bug you can potentially make a LOT of jam, jelly and chutney. The photo above was taken in 2010, about a third of the jars in the cupboard at the time! This is a fabulous and well planned book celebrating the timeless art of preserving, updating some oldies and introducing exciting new ideas, whether it be kimchi, orange or vanilla marmalade, or tamarillo chutney. It’s a new favourite in my kitchen" (Peter Gordon)

The Modern Preserver: Meet Pickling Guru Kylee Newton The Modern Preserver: Meet Pickling Guru Kylee Newton

While you are learning, things will go wrong at least once! If a small batch goes wrong, it’s less of a disaster. If you let the jam catch on the bottom of the pan, you might waste a pound’s worth of fruit and it’s not the end of the world. For this reason, it makes sense to make two big batches and get it over with as soon as we get our marmalade oranges. Modern homes can be small and short on storage space. Who has the space for a giant preserving pan that you could potentially bath a baby in? Not me!I use the same saucepan I boil pasta in for 90% of my preserving. You won’t end up with hundreds of jars of preserves After two batches you are twice as experienced as after the first batch. After four you are twice as experienced again! All of this makes it a lot easier to make small batch preserves more frequently. It’s a lot easier on the home cook than boiling up a year’s supply in one great binge. Jam making should be fun and relaxing. Small batch preserving makes it easy to whip up a jam after a stressful day at work to unwind. You can easily make a few jars on Saturday morning between the shopping and lunch. Less waste when things go wrong!

Kylee Newton, The Modern Preserver

Once you have a dozen successful batches under your belt, you will be able to judge setting point just by looking at your jam. You don’t need any special equipment! Good book for: Anyone looking to get into preserving or wanting to discover interesting and exciting ways to use up gluts of fruit and veg.

From the book: The Modern Preserver: Chutneys, pickles, jams and more

You’ll like it if: You enjoy putting an interesting twist on your cooking, you’re interested in experimenting with new preserving techniques and flavour combinations or love to make edible gifts for friends and family. Here are some of my favourite fail-safe small batch recipes for home preserving, yielding just 2–3 jars – even a single jar! I firmly believe that in the modern world preserving should be a fun hobby, a leisure activity. It is no longer the necessity it was for our mothers and grandmothers, who had to fill the shelves to feed their family. Newton has brought the art of preserving bang up to date… This book is for anyone who wants to dabble in home preserves. Sunday Times You will learn more making 10 batches of 3 jars, rather than 2 batches of 15 jars – it’s still 30 jars in the end but 5 times the experience.

The Modern Preserver by Kylee Newton | Waterstones

From chutney to kimchi, from jam to gin - discover over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal!Topping and tailing gooseberries and currants for a large batch of jam can really eat into your weekend. I’ve not got time for that! At the time, I had a busy and stressful job. Most Saturday mornings, I would come home with bags laden from the market and make a massive batch of something or other to preserve. Our servers are getting hit pretty hard right now. To continue shopping, enter the characters as they are shown Preserving is an ancient technique which speaks to a modern sensibility. It puts you in step with the seasons, you can use up leftovers, and it helps you rediscover a timeless kitchen craftsmanship – all aspirations of the thoughtful modern cook. Preserving is an ancient technique, one that speaks to a modern sensibility. Putting you in step with the seasons, you can use up leftovers and rediscover a timeless kitchen craftsmanship - the aspiration of all thoughtful modern cooks. With The Modern Preserver, you can master this mindful approach to the kitchen as you head into the new year.