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Perfect Preserves by Thane Prince

Sue Baker's view...

Even if you’ve never had a go at making jams or chutneys before Thane Prince’s new book is the ideal guide to getting started. There’s plenty here too for more experienced cooks who want to try something different - a good range of pickles, sauces, fruit curds and marmalades to add to the groaning pantry shelves.

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Let's Preserve It: 579 Recipes for Preserving Fruits and Vegetables, Beryl Wood

Jams, Jellies, Pickles and Chutneys, Mary Norwak

Who is Sue Baker

The Good Book Guide logo The Good Book Guide Review. Preserving expert Thane Prince has turned her advice into a highly illustrated and meticulously detailed book. The glossary at the beginning does not merely define terms, it explains why some fruits and vegetables are easier or harder to preserve than others, and gives a large number of tips to the budding jam or chutney maker. For instance, it explains that bananas are high in pectin, but low in acid and should be firm when made into chutney, and that brined pickles require vinegars with at least 6% acidity (such as malt and red wine vinegars), whilst cider and rice wine vinegar should be used for chutneys instead. Whether you want to make strawberry jam, marmalade, lemon curd, quince jelly, blackcurrant cordial, pomegranate chutney or tomato ketchup, Thane Prince is the perfect tutor.
~ Victoria Bentata


Perfect Preserves by Thane Prince

In Perfect Preserves, Thane Prince gives even the most unconfident cook the help needed to make perfect jams, pickles and chutneys. Using these recipes both beginners and more adept cooks will have plenty of ideas on how to fill your kitchen with jars of beautiful and tasty preserves. Each chapter will open with a recipe and step-by-step guide of How to make the perfect jar of: jam, jelly, fruit curd, fruit butters and cheeses, conserves and marmalades, chutneys, pickles, relishes, sauces and ketchups, cordials and liqueurs. With Perfect Preserves you'll have delicious marmalade for your toast, fig and onion jam to give as gifts and a cupboard full of delicious treats for any time of the year.


Whether you're an absolute beginner or a keen jam-maker looking for new inspiration it's all here * Woman & Home * Prince is to preserves what Mary Berry is to cakes. -- Hilary Rose * The Times * Queen of preserves * The Times *

About the Author

Chef, prolific author and journalist, Thane Prince loves food and has been cooking and writing about it for 20 years. For 12 years she was the food writer for The Daily Telegraph Weekend section and is a regular contributor to BBC Good Food magazine. She has written 10 books; her most recent was translated into 5 languages. She set up and ran the acclaimed Aldeburgh Cookery School, and now runs bespoke cookery courses. She lives in London and continues to write, teach and eat.

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Book Info

Publication date

31st July 2014


Thane Prince

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Hodder & Stoughton Ltd an imprint of Hodder & Stoughton General Division


256 pages


Preserving & freezing



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