Not Just Jam

For the cook, who wants their dishes to resonate with flavours borne from their own hands. Anyone can make pear and cardamom jam to brighten morning toast or beetroot relish to use all year. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup. Use this book as your launching pad, then adjust the combinations to suit the place you call home. It's all about harnesssing the harvest, making real food from scratch and feeling great about what you feed your family and friends.

Not just for those with their own orchard, but also for those passionate about flavour. For the freegan, who scours the suburbs looking for fruit trees whose bounty is overlooked by others.

Chapters: Preserving basics, james & conserves, jellies, preserves, pickles & relishes, sauces, curds & butters, cordials, squashes & syrups, dried & candied & pastes.

Hard cover. 25cm x 17cm. 206 pages. Author: Mathew Evan's

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