Not Just Jam: The Fat Pig Farm Book of Preserves, Pickles and Sauces

by Matthew Evans

A kitchen groaning with full jars is the sign of a future well catered for. Gourmet farmer Matthew Evan’s new book is an ode to the surplus of the seasons -- a collection of more than 90 modern recipes for old-fashioned cooking methods.

Not just for those who grow their own fruit and vegetables, Not Just Jam is also for the home cook who wants their dishes to resonate with the unparalleled flavour of freshly grown produce. And the best part is that it’s easy. Matthew’s recipes show that anyone can Pickle onions to use all year or make Pear and cardamom jam to brighten morning toast. Lunch can be made all the better by spicing up your bacon sandwich with some Wholegrain apple cider mustard and some Real brown sauce, washed down with Raspberry & peach cordial. Not Just Jam also extends to dessert; drizzle your ice-cream with Gooseberry and sour cherry syrup crafted in your own kitchen, or pour delicious Apple syrup over freshly made pancakes.

Not Just Jam is all about making the most of fresh produce, making real food from scratch and feeling great about what you feed your household.

Genres: Cookbooks, Nonfiction, Food

208 pages, Hardcover

Published August 11, 2016

Reviews

[Kate · Rating 4 out of 5]

Big quantity preserving - jams, jellies and sauces. Excellent and beautiful illustrations

[Kirsty Johnston · Rating 5 out of 5]

Great to have these recipes.

[Jackie Thorn · Rating 4 out of 5]

A great resource for the preservers and preservers at heart. I made batch a if Newland’s tomato sauce, Worcestershire sauce and modified to make Cumquats in Bundy (rum)

[Tina · Rating 5 out of 5]

Fantastic!
Have made marmelade, scrumptious lemon chutney and am waiting for the lime pickles to be ready. Great resource, am learning new things.

[Ellen · Rating 5 out of 5]

This is a lovely book about preserving things from the garden. I have only tried one recipe. The brown sugar Seville orange marmalade is lovely. I made it with my mother, using Seville oranges from her garden. There are many more recipes I would like to make. There are some interesting methods and a whole lot of different ingredients to use.

Trading, swapping and foraging are encouraged. It is unpretentious...'a pantry groaning with full jars is a sign of a life well lived'. My family makes things from the garden surplus, and sometimes it does not feel as lyrical as the description provided by the author, but there is still much to enjoy, even when the apricot jam is spitting.

It also has the potential to be seen as a local studies book, at least for part of Tasmania.

[SS · Rating 4 out of 5]

Great easy to follow recipe book with many traditional recipes that we've all been searching for or wanting someone to teach us.

[Louise Davy · Rating 5 out of 5]

The text reads just like Matthew Evans talks on his televison shows - easy-going yet passionate about freshly produced food. Here it is packed full of preserves with a twist. I've made the Strawberry Jam with Pimms, Barbara's Cumquat Marmalade and Cumquats in Brandy (just waiting for them to mature) and look forward to many more luscious home-preserved ttreats.