On a cold Sunday morning in December, Frome was buzzing with activity. The Artisan Market was attracting many visitors who after visiting Catherine Hill came down to Hunting Raven Books in Cheap Street because they had heard that Caroline Pakenham was offering tastes of her delicious jellied preserves!
Foraging and ferreting out food for free is Caroline Pakenham’s passion. She has now passed on some of her favourite recipes that she has created in her kitchen at Rudge and put them into her first book MAKING JELLIED PRESERVES : FROM GARDEN AND HEDGEROW FRUIT
The book includes full colour photos to help you recognise hedgerow fruits, plus numerous recipes for fruits that you can gather from spring to autumn or buy from further afield, including:- Gooseberry with perfumed wild Elderflower jelly; Crab apple jelly; Seville orange jelly; Sloe jelly; Plum and Rosemary jelly; Claret and Sage jelly; Garlic and herb jellies; Elizabethan Quince Cream and Spiced cranberry with roasted orange jelly. Also included are lots of ideas using your wonderful store of jellies in your cooking.