Customer Reviews:
 Every kitchen should have one July 10, 2008
1 out of 1 found this review helpful
I had my first copy of this book in the 1970's and original got so scruffy I had to buy another one. The latest edition quotes weights in metric as well as imperial.
The general advice is very sound, easy to follow and to understand the principles behind making jam, chutney, pickling and preserving, and there is a wealth of inspiring recipes. Not that it is necessary to follow the recipes exactly, because the explanatory sections give you confidence and knowledge to make up your own concoctions.
Anyone who makes jams, chutneys and preserves will know that the home-made version is so much better than what you can buy. This book will help you get fantastic results.
Every cook should have one!
The right way to make jams September 10, 2004
23 out of 23 found this review helpful
I have the original paperback version of this book which was given to me by my Mother.
I have never made jam before and found this book to be invaluable. It explains clearly and step by step how to make not only jams but chutneys,curds,fruit jellies, conserves etc.
This book is written clearly and explains all aspects in a step by step format. It has loads of information for the beginner with troubleshooting tips and contains everything that you need to know about making preserves.
 It' s much more than a 'How to do' book! May 8, 2001
75 out of 75 found this review helpful
Whilst browsing through the cookery section in my local library, I came across "The Right Way to Make Jams" by Cyril Grange, FRHS. Having dabbled with jam and chutney making before, I decided to borrow the book before embarking on a more serious attempt.I was impressed by the way the book is set out. Principles and methods are explained in simple, no nonsense language, and easy to follow instructions, without patronising the reader. Even quite daunting (for a novice) procedures, e.g. pectin testing, are clearly explained. There is ample advice on which varieties or combinations of fruit and vegetables will achieve the best results. All areas of preserve making are covered, along with common problems, causes and their remedies. With so much infomation to impart to the reader, the topic could be daunting and heavy going. This book is anything but. The authors "off the cuff" comments make you feel as if he is speaking to you personally, answering questions you have as you go along. It is much more than a "how to do" book! I was so impressed, that I bought the book, and now feel confident that following the recipes and advice will lead to stress free preserve making in the future.
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