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Book review: First Preserves

March 2, 2012 by Katie Bryson

First Preserves by Vivien Lloyd

Making jam and marmalade can be a daunting prospect for the uninitiated. I was lucky enough to have a trained WI judge teach me (thanks Mum!), but this book is the next best thing!

Vivien Lloyd

Vivien Lloyd

First Preserves author Vivien Lloyd has 25 years’ experience of making and demonstrating award-winning preserves.

As well as judging competitions, Vivien runs preserve-making courses and has produced how-to DVDs. She is passionate about her craft and this book is the result. Preserving is a science, so it’s crucial to understand the processes involved to be successful at it.

Who is it for? 

People who have always wanted to make preserves but never had the guts to try, or those that have not had a very successful start and want to get back to basics. It explains all the processes with pictures to illustrate, so you’re absolutely clear what to do and what to look out for.

But also preservers who want to enter their wares into competitions. There’s an entire chapter  where Vivien offers up advice on preparing for the competition, divulges the key things judges are looking for and reveals the common faults in unsuccessful entries. Brilliant – if only Ealing had a village show!

Spread from First Preserves by Vivien Lloyd

Easy to follow

The book is divided into Marmalade, Jam and Chutney sections, with detailed explanations of every stage of the preserving process, from the preparation to how to fill and seal the jars.

The text is clear and written in a super understandable way. The pictures are really practical as you just want to be able to glance at something quickly to check that your bubbling vat of jam looks as it should.

I guess my only criticism is the paragraphs could have been further broken down into bullet points so you can quickly cast your eye and not lose your place.

Most likely to cook

Sun-lit jars of marmalade

My Seville Orange Marmalade

See how I got on making my first batch of Seville Orange Marmalade>>> using Vivien’s recipe. I’m also putting these on my to-do list:

Lemon and Lime Marmalade
Rhubarb and Raspberry Jam
Damson, Ginger and Cardamom Chutney


Least likely to cook

Green Tomato and Banana Chutney doesn’t sound too appealing. I’d certainly want to try someone else’s to see if I liked it before committing to make it!

Would you buy it for a friend?

It’s a lovely little book and I think it would be a great gift – you could get someone kitted out with pretty jars, a jam pan and a copy of this book for a really special pressie.

Rating out of 10

9 – an authoritative approach and a fab bible to have stashed on your cookbook shelf.

First Preserves is on sale now, priced at £14.99 and available from amazon and www.vivienlloydpreserves.com

Thanks for my review copy

Filed Under: 1 Featured Review, Book review Tagged With: book review, how to make jam, jam, marmalade, Preserving

« Win amazing All-Clad pans
Seville Orange Marmalade »

Comments

  1. Rosemary Hamilton says

    March 2, 2012 at 11:54 am

    What super looking marmalade, I’m looking forward to tasting it, as you know the taste is the most important thing when judging!!I also hope to have a peep at the book!Well done Viv for putting it in print.

  2. Pauline says

    November 24, 2017 at 10:46 pm

    Where do you buy those pretty little jam jars please?

    • Katie Bryson says

      November 29, 2017 at 4:13 pm

      Hi Pauline, I get my jars from Lakeland – they have a really good range.

Trackbacks

  1. Seville Orange Marmalade says:
    March 2, 2012 at 8:24 am

    […] so when Vivien Lloyd sent me her new book First Preserves to review, it was perfect timing for me to make my first batch of Seville Orange marmalade using the more […]

  2. Vivien Lloyd’s blackcurrant and chilli jam says:
    June 25, 2012 at 7:02 am

    […] you’re looking to get jamming is fellow WI trained judge Vivien Lloyd’s fabulous book First Preserves. I reviewed it when it first hit the shelves and used it to make Seville Orange Marmalade. The […]

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I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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