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Customer Reviews:
Avg. Customer Rating: 4.5 / 5.0
Every kitchen should have one I had my first copy of this book in the 1970's and original got so scruffy I had to buy another one. The latest edition quotes weights in metric as well as imperial. The general advice is very sound, easy to follow and to understand the principles behind making jam, chutney, pickling and preserving, and there is a wealth of inspiring recipes. Not that it is necessary to follow the recipes exactly, because the explanatory sections give you confidence and knowledge to make up your own concoctions.more info
The right way to make jams I have the original paperback version of this book which was given to me by my Mother. I have never made jam before and found this book to be invaluable. It explains clearly and step by step how to make not only jams but chutneys,curds,fruit jellies, conserves etc. This book is written clearly and explains all aspects in a step by step format. It has loads of information for the beginner with troubleshooting tips and contains everything that you need to know about making preserves.
It' s much more than a 'How to do' book! Whilst browsing through the cookery section in my local library, I came across "The Right Way to Make Jams" by Cyril Grange, FRHS. Having dabbled with jam and chutney making before, I decided to borrow the book before embarking on a more serious attempt.
I was impressed by the way the book is set out. Principles and methods are explained in simple, no nonsense language, and easy to follow instructions, without patronising the reader. Even quite daunting (for a novice) procedures, e.g. pectin... more info
