Description
Slow Jam: The Art of French Jam Making is a beautifully photographed guide to making jam the French way, following fruit through the seasons from January to December.
At the heart of the book is the Slow Jam method, where fruit is macerated with sugar before cooking, allowing time for its natural flavour, colour and character to develop.
The book features 31 seasonal recipes, from Seville Orange Marmalade and Rhubarb & Rose to Apricot & Vanilla Bean, Blueberry & Lemon Verbena, Plum & Star Anise and Pear, Cranberry & Port.
Alongside the recipes, clear guidance on ingredients, equipment, maceration and cooking helps both new and experienced jam makers create beautifully flavoured preserves at home.
Slow Jam is a celebration of fruit, seasonality and the simple pleasure of preserving each harvest at its best.
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