The Modern Preserver's Kitchen: Cooking with Jam, Chutney, Pickles and Ferments

My recommendation: This author hails from New Zealand, so there’s a “British” twist to many of the recipes. This is her second cookbook, following The Modern Preserver. I picked it up in 2024 and made the Strawberry Gooseberry Jam—substituting golden berries (aka Cape berries) for the gooseberries—and it was delicious. Easily one of my favorite new jams from last year. This book blends preserving with ways to use the results, offering recipes that range from jam to pickles, fermentation, and beyond

Book Description: With over 30 recipes for jams, chutneys, ferments and pickles, and 70 dishes in which to use them, The Modern Preserver's Kitchen is the ideal cookbook for those who want to make the most of each season's offerings.

Try using your preserves in delicious recipes such as Pickled Pea Frittata, Breakfast Kimchi Eggs, Deep-Fried Camembert with Cranberry Sauce and Dukkah, and Peach and Mint Jam Mini Galettes.

"How do I eat it?" was the most-asked question when passionate preserver Kylee Newton sold her preserves on her market stall. In this beautiful book, she shows you not only how to make preserves, but also how to use them.

The recipes inspire you to make your own or to reach into your condiment ghost-town shelf of half-eaten jams and pickles in the fridge and give new life to them instead of throwing them away. With Kylee's guidance, anyone can bottle the seasons, avoid waste, add character to family food, and rediscover the restorative joy of cooking.

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