The Modern Preserver: Jams, Pickles, Cordials, Compotes, and More

My recommendation: This author hails from New Zealand, so there’s a “British” twist to many of the recipes. This is her first cookbook—she has a second, called The Modern Preserver's Kitchen - which includes recipes for using all the preserves you make. I’m trying many of these recipes for the first time this year, including the Rhubarb & Prosecco Jelly, Strawberry and Pimm’s Jam, Bourbon Pickles, and Gin Pickled Cucumbers. There are so many good ones—but the pantry is only so big.

Book Description: Preserving is an ancient technique that speaks to a modern sensibility. It puts you in step with the seasons, uses up leftover fruits and vegetables, and gives you complete control over what goes into your food. In The Modern Preserver, Kylee Newton takes you through every aspect of preserving: from classic jams and jellies, to pickles and fermentation, and to chutneys, cordials, and compotes. Newton's easy-to-follow, step-by-step instructions wed age-old methods with a contemporary flavor. The book features more than 130 creative and unique recipes for even the most discerning palate, including:

• Rhubarb & Prosecco Jelly
• Spicy Bourbon Pickles
• Mango Salsa Chutney
• Roasted Red Pepper Ketchup
• Pineapple & Chili Syrup

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