Also, it equipped me with a huge range of skills, because foods were not just being preserved as jams and jellies, but mediaeval comfits, sugars, flavoured spirits, chutneys, candied peel, orangeades and whole fruits. This, in turn, provided me with a backbone to my food business when it first started back in August 2012; I could line up several preserves on my little market stall and if the day was a washout, they would keep for next time.
Jane’s recipes always fill me with inspiration, and they continue to do so, but her influence here is greatest, because it has given me the most pleasure, which is also the simplest: the pleasure of cooking the recipes themselves.
Real surprises in this section was the delicious #46 Rich Orangeade, laced with orange flower water has appeared in several of my pop-up restaurants as it makes such good cocktails! I would also urge you to try #385 Apricot and Pineapple Jam, a preserved made from preserves – dried apricots and tinned pineapples. I really didn’t see the point, but the result was delicious!
That said, there are some real glaring omissions. There is little by the way of chutneys – there are no pickled onions and how could she leave out glorious piccalilli!? Also, there are no, what I would call, proper jams. Where is the strawberry, apricot, blackcurrant, greengage or raspberry jam? I really have no idea why fresh fruit jams wouldn’t make an appearance at all. I am attempting to fill in recipes that have been missed out on the other blog, so have a look there for more preserves recipes. If you spot something missing, please let me know.
All twenty-one recipes from this section are listed below with a hyperlink to each post and the score I awarded them. It scored a mean mark of 7.5 (or if you’d prefer, a median and mode of 8), making it the third best completed part so far. It scored well most of the time but there was no recipe that achieved a top score of ten out of ten.