The National Trust Book of Jam

My recommendation: I believe that the UK have been making Jam a lot longer than anyone else, and they have a similar climate to us in the PNW, so I wanted to know the Jams from the National Trust. I have not been disappointed. I recently made the Peach Jam with Rose Wine and was impressed with the flavor -it's like a wine jelly but with peach jam mixed in, yum!

Book Description: 

In the latest book in this bestselling series, food writer and cook Sara Lewis brings together 70 mouthwatering recipes for jams, marmalades and preserves. Whether it’ s the quintessential English strawberry (to dollop onto a scone!) or the more unusual minted marrow & blackberry jam, there is a something for everyone. As well as delightful fruity jams like spiced apple & bramble, raspberry & rhubarb and High Dumpsy Dearie (a mixture of apples, pears, plums, ginger and lemon) there are tangy jellies such as sloe & blackberry or elderberry & orange, and curds such as gooseberry or St Clement’ s. Or why not try windfall apple butter on your toast? In addition, there are reduced sugar jams ideal for anyone trying to cut down sugar in your diet.

There are recipes sourced from National Trust properties, making the most of their seasonal produce from their kitchen gardens. Enjoy the Oxford marmalade enjoyed by Churchill at Chartwell, or rose geranium and orange jelly made with fruit from the orangery at Saltram.

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