So like you, I do tend to make a larger amount of it, but often freeze the cooked oranges if I can’t do it all in one day. Topping and tailing gooseberries and currants for a large batch of jam can really eat into your weekend.

the Modern Preserver – Small Batch Preserves Secrets of the Modern Preserver – Small Batch Preserves

Also, you may want to very briefly blanch some harder vegetables like beetroot or pickling onions to allow the flavours to penetrate better. Once you have a dozen successful batches under your belt, you will be able to judge setting point just by looking at your jam. From chutney to kimchi, from jam to gin over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! From chutney to kimchi - over 130 recipes for timeless preserves with a fresh modern flavourFrom chutney to kimchi, from jam to gin - over 130 recipes for timeless preserves with a fresh modern flavour and seasonal appeal! Before ready meals, before chemical preservatives, before freezers there were traditional preserves.Most Saturday mornings, I would come home with bags laden from the market and make a massive batch of something or other to preserve.

Kylee Newton, The Modern Preserver

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.Kylee has created two brand new pickling recipes exclusively for Aspall: quick pickled blackberries and citrus pickled fennel.