200 Jams & Preserves by Sara Lewis
Author:Sara Lewis [LEWIS, SARA]
Language: eng
Format: epub
ISBN: 9780600625483
Publisher: Octopus Publishing Group Ltd
Published: 2012-08-05T16:00:00+00:00
For redcurrant & orange jelly, reduce the amount of water to 900 ml (1½ pints) when cooking the redcurrants, then add the juice of 2 oranges when measuring out the juice at the end. Omit the lavender flowers.
redcurrant & lavender jelly
Hamlyn All Colour Cookbook 200 Jams & Preserves
strawberry & rhubarb jelly
Makes 4 jars
Preparation time 25 minutes, plus straining
Cooking time 50–60 minutes
1 kg (2 lb) strawberries, halved if large
500 g (1 lb) trimmed rhubarb, thickly sliced
1 litre (1¾ pints) water
about 875 g (1¾ lb) granulated sugar
juice of 2 lemons
15 g (½ oz) butter (optional)
Download
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
| Eastern European | English, Scottish & Welsh |
| French | German |
| Greek | Hungarian |
| Irish | Italian |
| Mediterranean | Polish |
| Portuguese | Russian |
| Scandinavian | Spanish |
| Turkish |
Biscuits: A Savor the South Cookbook by Belinda Ellis(3906)
Al Roker's Hassle-Free Holiday Cookbook by Al Roker(3177)
A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More by George Greenstein(3105)
Ottolenghi Simple by Yotam Ottolenghi(3039)
Trullo by Tim Siadatan(2988)
The French Women Don't Get Fat Cookbook by Mireille Guiliano(2983)
Better Homes and Gardens New Cookbook by Better Homes & Gardens(2954)
Bake with Anna Olson by Anna Olson(2932)
Panini by Carlo Middione(2827)
Hot Thai Kitchen by Pailin Chongchitnant(2809)
Nigella Bites (Nigella Collection) by Nigella Lawson(2773)
Momofuku by David Chang(2763)
Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser(2724)
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Nosrat Samin(2658)
Tapas Revolution by Omar Allibhoy(2536)
Classic by Mary Berry(2501)
Solo Food by Janneke Vreugdenhil(2493)
Best of Jane Grigson by Jane Grigson(2468)
Okonomiyaki: Japanese Comfort Food by Saito Yoshio(2389)
