Jam cannot be rushed. These preserving recipes may be short on the page, but they're designed to stretch time, from when you first find and organise the ingredients, to when you stir the pot slowly and lovingly, then spread it on toast, and take the first magical bite.
'I'd love my shelves to be stocked with jars of peche de vine and lemon jam, whitecurrant and lemon balm jelly, bergamot marmalade and cobnut and plum mincemeat, and enjoyed reading all the recipes with their intriguing and inviting flavour combinations.' Nigella Lawson
'Any day started with Lillie's jam is a good one.' Anna Jones
'A truly beautiful book. It is a delight to read and her recipes are excellent.' James Lowe, Lyles, London
'Lillie O'Brien and her wonderful preserves.' Claire Ptak, Violet Bakery
These innovative recipes, bubbling with fruit, nuts, herbs and spices, are separated into 5 seasons:
ALIVE/spring- blossoming florals and awakenings (Peach & Fig leaf Jam, Salted Cherry Blossom, Wild Garlic Pesto)
HOT/summer - vivid sweetness (Nectarine & Thyme Jam, Strawberry & Wild Fennel Jam, Pickled Walnuts)
BLUSH/early autumn - smoky warmth and rich spice (Blackberry & Cocoa Nib Jam, Elderberry & Pomegranate Molasses, Tomato Jam, Marjoram Jelly)
BARB/late autumn - robust and bristling (Pear & Masala Jam, Pumpkin Jam, Damson Cheese)
FROST/winter - biting, dark and cosy (Salted Mandarins, Seville Orange & Chamomile Marmalade)
Lillie creates recipes to be lingered over, that inspire and give confidence to be a little more adventurous in the preserving kitchen.