Do Preserve ─ Make your own jams, chutneys, pickles and cordials

How do you capture the gloriously intense flavour of fully ripened, freshly picked summer fruit and vegetables? Foodie friends Mimi, Anja and Jen combine their experiences as caterers, foragers and farmers to bring you the essential guide to preserving. Drawing together techniques handed-down through the generations with mouth-watering recipes - inherited and invented - for jams, chutneys, pickles and cordials presented in tantalising jars and bottles, you’ll soon learn: ‧ The basic principles and methods of preserving ‧ The equipment and ingredients you need to get started ‧ Which preserving agents use: sugar, honey, alcohol, vinegar and salt ‧ Inventive ways to use the best wild, local and seasonal produce ‧ Delicious recipes from the authors’ diverse backgrounds Let the slow art of preserving become a glorious new pastime and enhance your experience of seasonal produce. Simply put: discover a new way to enjoy a little bit of summer all year round.

Anja Dunk grew up in the Welsh countryside where homegrown produce and wild foraging were part of daily life. Here began her love for preserving. She now lives with her young family just outside London where she is a caterer and freelance cook.

Jennifer Goss lives on a smallholding in West Wales with her family, following a lifelong dream to live by the sea and work the land. Her produce – and that from surrounding hedgerows – provides ample supplies for Our Two Acres, her catering company.

Based in the Hudson Valley, New York, Mimi Beaven and her husband Richard, founded the brand Made In Ghent a few years ago. For them, preserving the flavours of the year's harvest is essential preparation for the cold winter months on the family farm that they are rebuilding. They raise pigs, bees and chickens. Mimi bakes sourdough and cooks super-seasonal goods in the farm kitchen, which are then sold to the local community from their farm store.