The Basic Basics: Jams, Preserves and Chutneys by Marguerite Patten

This book will not set your kitchen alight but if you are a jam maker, then your library should not be without Marguerite Patten's Jams, Preserves and Chutney. As the title suggests, The Basic Basics is not intended to knock your socks off. Here is a book that is plain talking, and we mean plain, from its dreary cover to its dated page layout, this is pure and simple good housekeeping. First published in 1995 by Bloomsbury and now again by Grub Street, thereby preserving its worthy contents for the years ahead.

Reading this book is akin to entering a latter day comfort zone: visions of burning hearths and a larder lined with jars of home produce come into play. Alas if we all had the time to attempt just a handful of these useful recipes, we might feel more rounded and able to cope with the world.

Even though this might not look like the most inspiring of all books, Jams, Preserves and Chutney is full of essential information, the equipment you need, golden rules for success and quick fixes to avert disasters. There are plenty of recipes here to satisfy all tastes.

GWG favourites are Cranberry chutney and if you are ahead of time, make some now as it will make excellent Christmas presents. Rose petal jam is a masterpiece, with the petals crystallised within the delicately coloured jelly. Quince jelly can be made with the addition of rosemary or sage to give it punch. The flavoured vinegars are easy to make and can give gravy or sauces depth and colour. Consider blackcurrant vinegar, which is good with pork, duck or venison. And these are but just a few.

So, despite its covers, don't judge this book until you've had a good read. It is worth its £7.99.

Publication details:
126 pp. £7.99.
Published by Grub Street
ISBN 1902304721
2001

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