Preservation Society Home Preserves cookbook review
I have been searching for the ideal fig jam recipe to preserve this queen of fruits for quite some time. My pursuit ended when I received the Preservation Society Home Preserves: 100 Modern Recipes cookbook by Camilla Wynne to review, and Fig Jam with Secrets as one of the recipes.
Contents
Although it starts with an extensive introduction followed by a Preserving Basics chapter, this is not your ordinary home preserving cookbook. Camilla experiments with classic ingredients to make unique recipes for:
- Jams
- Marmalades
- Jellies and Butters
- Canned Fruits
- Syrups
- Pickles
- Chutneys
- Relishes and Savory Jams
- For the Fridge
Recipes
The 100 creative recipes are well formatted with step-by-step directions and include headnotes and tips. Colour photography is spread throughout the cookbook. Below is a sample of the creative recipes listed.
- Strawberry Margarita Jam and Fig Jam with Secrets (Jams)
- Christmas Clementine Marmalade and Bitters Blood Orange Marmalade (Marmalades)
- Susie’s Apple Bourbon Toddy Jelly and Brown Apple Butter (Jellies and Butters)
- Peach Melba and Poires Belle Hèléne (Canned Fruit)
- Concord Grape Syrup and Strawberry Syrup with Lemon Balm (Syrups)
- Dill Pickles and Maple Chile Onions (Pickles)
- Famous Apple Chutney and Cranberry Sauce (Chutneys, Relishes and Savory Jams)
- Cajun Pickled Eggs and Isaac’s Breakfast Bacon Jam (For the Fridge)
The last chapter, Cooking with Preserves, includes recipes such as Marmgarita Gravlax, Jam Pockets, Jam-Swirled Cheesecake and Seville Orange Marshmallows.
Fig Jam with Secrets
My quest in finding the perfect fig jam came to an end when I discovered the Fig Jam with Secrets recipe in the Preservation Society Home Preserves cookbook. What secrets do you ask? One of them is Amaro Nonino liqueur, a digestif of reddish-amber colour that has a herby fragrance, with a mildly bitter spicy taste. You can substitute the Amaro Nonino with almost any other Italian Amaro (Averna, Montenegro, del Capo) or even sweet vermouth.
While the mixture was macerating, I would occasionally lift the cover of the pot to smell the heavenly aroma. The combination of all the ingredients gives this jam a delicious deep flavour.
Fig Jam with Secrets as Gifts
I made three batches of this recipe. The Fig Jam with Secrets recipe was so delicious that I gave away most of the jars of the first batch to family and friends to enjoy. The second batch I stashed away for our consumption, and the third batch was to tuck in a jar or two into Christmas baskets or offer as hostess gifts.
How to Serve Fig Jam with Secrets
My favourite way to savour this jam is with baked Brie cheese. The taste of the melted gooey cheese topped with Fig Jam with Secrets jam is addictive and just makes me want to eat more. It makes a show-stopper-appetizer for the holidays. Just make sure to make more than one in case you invite any fig-obsessed family or friends.
I’ve also bookmarked the following recipes to make at a later date: Poires Belle Hèléne, Christmas Clementine Marmalade and Bitters Blood Orange Marmalade
Fig Jam with Secrets Recipe
Fig Jam with Secrets
Equipment
- canner
- jam jars
Ingredients
- 3.3 pounds fresh black figs (about 25 large) 1.5 kg
- 3 ¼ cups + 2 tbsp granulated sugar 675 g
- 1 orange Grated zest and juice
- ½ cup bottled lemon juice 125 mL
- 1 vanilla bean split and scraped
- 1 1-inch piece cinnamon stick (preferably Ceylon) (2.5 cm)
Instructions
- Remove the stems and coarsely chop the figs. You should haveabout 71∕2 cups (1.875 L).
- In a large pot or preserving pan, combine the figs, sugar, orange zest and juice, lemon juiceand vanilla bean. Crumble in Ceylon cinnamon or, if using cassia cinnamon, just throw in the stick.
- Cover and let stand to macerate for anywhere from 30 minutesto overnight (or refrigerate in an airtight container for up to 1 week).
- In the meantime, prepare the jars and lids.
- Bring fig mixture to a boil over medium-high heat, stirringoften. Boil hard, stirring often,until the setting point is reached (see page 17).
- Remove from heat and let rest for a few minutes, stirringoccasionally. Remove the vanilla bean and cassia cinnamon (if using).
- Ladle jam into the hot jars to within 1∕4 inch (0.5 cm) of the rim.
- Remove any air bubbles and wipe rims. Place the lids on thejars and screw the bands on until fingertip tight.
- Process in a water canner for 10 minutes.
Notes
Is Preservation Society Home Preserves Bookshelf Worthy?
Camilla Wynne steps out of the box by experimenting with unique ingredients to create exceptional recipes for home preserves. She elevates ordinary preserve recipes to another level by adding another dimension of flavour. I like to refer to them as preserves with attitude. If you’re ready to step out of your comfort preserving zone and experience new flavours, the Preservation Society Home Preserves cookbook is definitely a must on your bookshelf.
What to do with all that leftover Amara Nino? Enjoy many Paper Plane cocktails in the future.
Preservation Society Home Preserves is listed as one of my 4 Best Preserving Cookbooks.
Preservation Society Home Preserves is available on Amazon and Indigo online and in bookstores.
Preservation Society Home Preserves
Author: Camilla Wynne
Publisher: Robert Rose
ISBN-13: 978-0778805038
Softcover, 192 pages
Acknowledgement
Book cover and Fig Jam with Secrets photos plus recipe courtesy of Preservation Society Home Preserves by Camilla Wynne, 2015 © www.robertrose.ca Reprinted with publisher permission.
Disclaimer
The Preservation Society Home Preserves cookbook was sent to me by Robert Rose to review. I was not paid for writing this review and as always, the opinions are my own.
As part of the Amazon affiliate program, this blog makes a small credit when you purchase through a link I provide, at no extra cost to you. I only write about and recommend products I like and would benefit my readers.
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