There'¬"s something about home-made produce which always tastes so much better '¬ ; especially if you follow Gloria Nicol'¬"s 100 delicious and original recipes for jams, jellies, marmalades, curds, cordials, fruits in syrup, chutneys and pickles. You only have to look on the shelves of the smartest delicatessens to see that making jams and jellies has never been so popular, with flavours and combinations that range from the traditional tried-andtested recipes to the more adventurous and exotic. In times of abundance it makes perfect sense to store away food for use in times less plentiful: jamand jelly-making and food preservation have always been an important household craft as well as an essential part of the culinary calendar. Jampacked with lip-smacking recipes, including ways to pickle vegetables and dry fruit, the secrets to great flavours, simply made, are unlocked in this delightful book. '¬¢ Jam-making has experienced a huge revival in popularity, with sales of preserving jars increasing by 60 per cent in 2010 and the first WI Real Jam Festival taking place; even Kate Moss is making jam! '¬¢ All the recipes can be made from fruits and vegetables that are easily grown at home. '¬¢ Originally published in hardback as Fruits of the Earth (ISBN 978-1-906525-26-2), which has sold over 20,000 copies.