Jam, Jelly & Relish by Ghillie James

$45.00

Ghillie James was food editor of Sainsbury’s Magazine for five years and now writes freelance from her home in Singapore for various magazines, including Delicious.

Ghillie shares her tips and shortcuts for making easy preserves and also shows you how to use them in some exciting recipes, like turning your Sweet Thai Chile Paste into Shrimp, Eggplant, and Pepper Curry. With over 100 recipes arranged by season, from Basil Vodka in spring and Cherry Berry Jam in summer , to Feisty Windfall Chutney in autumn and Easy Seville Marmalade in winter, you'll always have a supply of delicious preserves on hand to brighten any meal .