Book cover of Do Preserve: Make your own jams, chutneys, pickles and cordials, by Anja Dunk, Jen Goss, Mimi Beaven Recipe and photo of bramble jelly with yoghurt Pickled blueberries and cheese. Recipe list for preserving with vinegar Photo guide to preserving by bottling. Boiling fruit, filling jars and placing in hot-water bath. Strawberry cordial in a bottle and two glasses Do Preserve - Make your own jams, chutneys, pickles & cordials

Do Preserve - Make your own jams, chutneys, pickles & cordials Anja Dunk Jen Goss Mimi Beaven

How do you capture the intense flavour of freshly picked seasonal produce to enjoy all year round?

Combining their experience as cooks, caterers and foragers, three friends bring you the essential guide to preserving. With techniques and recipes handed-down through the generations plus deliciously inventive recipes from their own kitchens, you’ll soon learn: 

  • Basic principles and methods of preserving
  • Equipment and ingredients you need to get started
  • Best preserving agents to use: sugar, vinegar, alcohol, oil and salt
  • Over 80 stunning recipes from Green Tomato Chutney to Strawberry Gin Fizz

Let the slow art of preserving become your new favourite pastime – and delight in having nature’s most vibrant flavours and colours in your kitchen. 

This paperback purchase includes a free ebook download.


  • A beginner’s guide to the art of preserving: principles, methods and recipes
  • Delicious recipes with a focus on seasonal produce
  • Stunning colour photography throughout
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‘Easy, fuss-free jam-making... It will be my guide to preserving through this and many autumns to come.’
Anna Jones, Guardian
‘Accessible, practical and full of delicious recipes that are clearly written, simple to follow and actually work!’
Amazon reviewer

About the author

Anja Dunk grew up in the Welsh countryside where homegrown produce and wild foraging were part of daily life. Here began her love for preserving. She now lives with her young family just outside London where she is a caterer and freelance cook.

Mimi Beaven and her husband Richard, founded the brand Made In Ghent a few years ago. For them, preserving the flavours of the year’s harvest is essential preparation for the cold winter months on the family farm that they are rebuilding in the Hudson Valley, New York. They raise pigs, bees and chickens. Mimi bakes sourdough and cooks super-seasonal goods in the farm kitchen which is sold to the local community from their farm store.

Jen Goss lives on a smallholding in West Wales with her family, following a lifelong dream to live by the sea and work the land. Her produce – and that from surrounding hedgerows - provides ample supplies for Our Two Acres, her catering company.

Product Details

Dimensions: 120x178mm
ISBN: 978-1-907974-24-3
eBook ISBN: 978-1-907974-25-0


30 colour photographs shot on film by Richard Beaven.

Paper & print details

Paperback editions are printed by Livonia Print on Munken, an FSC-certified paper 

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