The Modern Preserver: A mindful cookbook packed with seasonal appeal

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It is no wonder that as soon as I had my own home and kitchen, I started preserving. It is fun, makes you feel like a domestic goddess and is frankly addictive. Once your friends and family know you are a jam maker and preserver, I guarantee that they will offer to save jars for you, in the hope that you will return some of them full.

Strawberry and Pimm’s Jam - The Happy Foodie Strawberry and Pimm’s Jam - The Happy Foodie

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. 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.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! Here are some of my favourite fail-safe small batch recipes for home preserving, yielding just 2–3 jars – even a single jar!

Modern Preserver by Kylee Newton | Goodreads Modern Preserver by Kylee Newton | Goodreads

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! 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. 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. 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 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.Big batches take ages to come to the boil. They fill your kitchens with condensation and you need to watch them for what seems like hours.

The Modern Preserver: Chutneys, Pickles, Jams and More - AbeBooks The Modern Preserver: Chutneys, Pickles, Jams and More - AbeBooks

Halve the strawberries, place in a large jam pan with the water and soften for 10–15 minutes on a moderate heat. 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.

The first preserve I ever made was a tomato and apple chutney, my adaption of a recipe from The Edmonds Cookbook, a New Zealand iconic cookery book dated 1908. Every New Zealand household owns a copy and it remains cookery bible (even though the recipes are super dated), with a world of traditional Kiwiana culinary staples. We continue to produce this chutney in our Newton & Pott range for its sentimental origins. Newton & Pott was born out of a want to give food longevity rather than create something that would go to waste if it wasn't sold that day. I thought I wanted to make and sell baked goods but I saw preserving as a better way to save the seasons with less refuse. 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. 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! Fill the jars with the vinegar brine, distributing the remaining spices (in the brine) evenly between them and gently pushing down on the contents to let out the air bubbles. Tap the jars gently on a hard surface to remove any more bubbles, add more brine if necessary to completely cover the vegetables, then seal.

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! Finely chop the chilli and put in a medium stainless-steel saucepan with the lime zest and juice, vinegar, sugar, juniper berries and1½ teaspoons of sea salt. Bring to a gentle simmer, dissolving the sugar and infusing the flavours for around five minutes. Remove from the heat and leave to cool while you prepare the other ingredients. I had a whole hall cupboard full of preserves, which was great in a way. However, I live in a city flat with limited storage space and I needed a change of approach. If you want to try pineapple in the piccalilli or chilli in the pineapple jam, why not? If it works, you can easily make another batch of it. I shall not be repeating the kiwi chutney (it looked like frogspawn) but I’m glad I tried it! Marmalade! I don’t generally eat it, but Ed does and I know we need about 20 good sized jars a year for his toast at breakfast and a few spare to give to friends. Seville oranges are seasonal and out of season you simply cannot get hold of them.From chutney to kimchi, from jam to gin - discover over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! Add the lemon juice and jam sugar, stirring to dissolve the sugar while bringing the mixture to the boil. Continue to boil steadily at around 104°C, stirring intermittently, for another 20–25 minutes.