Jams and Jellies

Appears in
The Farmhouse Kitchen
The Farmhouse Kitchen

By Mary Norwak

Published 1991

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Summer and autumn fruit can be preserved, made into jams or used for a summer pudding.

Surplus fruit and vegetables can be transformed into pickles and chutneys which add zest to cold meats, cheese and pies.

© 1991 Mary Norwak estate. All rights reserved.