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Jam, Jelly & Relish: Simple Preserves, Pickles & Chutneys & Creative Ways to Cook with Them Hardcover – August 16, 2011

4 out of 5 stars 3 customer reviews

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Editorial Reviews

Review

"This lovely book puts a smile on my face." ― Jamie Oliver



"Jars and bottles of deliciousness to dip into all year round." ― Sainsbury's Magazine

About the Author

Ghillie James spent her school holidays helping her mother in the kitchen as she cooked in the bustling local pub, The Three Chimneys, opposite their house in Kent. She was food editor of Sainsbury's Magazine for five years and now does freelance writing for various magazines including Delicious. Ghillie lives in Hampshire and owns a company called The Lazy Larder, making soups, jams, casseroles and puddings for small farm shops and private customers. --This text refers to an alternate Hardcover edition.
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Product Details

  • Hardcover: 176 pages
  • Publisher: Kyle Books (August 16, 2011)
  • Language: English
  • ISBN-10: 1906868182
  • ISBN-13: 978-1906868185
  • Product Dimensions: 8.7 x 0.7 x 9.9 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #2,538,489 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
The book has some recipes that I will be trying . I like to save as much of my garden as possible . I will probably be making some new items also .
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By Crane on September 24, 2012
Format: Hardcover Verified Purchase
The book was in perfect condition,( but probably unbeknownst to the vendor Housing_works whom I heartily support) they didn't realize it was the British edition and therefore all of the measurements were in weight or liters.
Luckily my library has the American edition and it's easy enough to copy over the matching amounts -
It arrived earlier than expected and absolutely new condition. Very satisfied with the transaction.
Thanks!
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Format: Hardcover
P-L-E-A-S-E !!! Be careful. As an instructor for USDA's Master Food Preservers program. I urge anyone interested in jams, jellies, pickles and preserves to consider labeling ALL of the items in this book as REFRIGERATE ONLY [after you make 'em]. There is not enough information here to make shelf-stable items. So, go ahead, get the book, make the condiments- PLAY IT SAFE...refrigerate.
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