★★★★★
23.02.2026
Prekrasni recepti, so detalno objasnuvanje za sekoja postapka. Recepti koi potsetuvaat na detstvoto, doneseni vo ova brzo vreme. Toplo ja preporacuvam knigata
Elena
Preserving, written down to the gram
50 recipes from Mama's kitchen: ajvar, pickles, peppers, fruit preserves, jams and compotes. Each with exact weights and the pasteurising time, so every jar is safe and worth opening.
From the contents
- Ajvar and relishes 6
- Pickles and soured vegetables 7
- Peppers 6
- Tomatoes and aubergines 4
- Vegetables in jars 7
- Fruit preserves 7
- Jams and marmalades 7
- Compotes, juices and syrups 6
50 recipes: 30 from vegetables, 20 from fruit
And why it's different from the rest
- Exact measurements. How much salt, how much vinegar, how much sugar. Everything that makes a jar come out right.
- Pasteurising time. Every recipe says whether it's needed and for how many minutes, counted from the moment the water comes to a boil.
- A chapter to read before the first jar. Sterilising, lids, how full to fill the jar, checking the seal the next day, and how to spot a spoiled jar before you open it — all of that comes before you read the first recipe.
- A preserving calendar. Find out what gets put up in which month, so you do not miss the week the peppers are at their best.
- Equipment and quantities. You will know how much fruit and vegetables you need for a given number of jars, and how much sugar and vinegar to buy. It doubles as your shopping list for the market.
- An index by ingredient. You've got two crates of peppers and no plan: look it up by ingredient instead of leafing through the whole book.
This book is for you if…
- …you want to make your own ajvar and pickles but don't know where to start.
- …you try your grandmother's preserves and the taste never comes out the same.
- …a jar has spoiled on you and you never found out why.
- …it is your first time pasteurising and you do not know how long it should take.
- …you want to open something home-made this winter instead of shop-bought.
From a full market stall in September to a full pantry in January.
From Mama's kitchen
Marina Mickovska Arsovska has cooked traditional Macedonian food all her life. She learned the recipes from her mother and grandmother and kept them in the family kitchen for years. Today she shares them with Macedonians all over the world who want to keep the tradition alive. Every recipe is tested before it is written down. Putting up preserves was always a whole ritual in her house at the end of summer, and that ritual is what this book holds.
Reviews
What people who cook with Mama say
★★★★★
27.01.2026
Preubavi i vkusni recepti imate, sega nemam potreba da misam sto da zgotvam za dorucek ili vecera, samo ja otvaram vasata kniga i jadenjeto e smisleno. Ovaa utro podgotviv Proja mafini so praz brzi, lesni i vkusni ke pravime i ke prakame sliki ipak so dve mali deca sum ama so vasite recepti kako da imam poveke vreme za podgotovka fala vi mnogu
Ivana
★★★★★
24.01.2026
Simply a perfect book. Every recipe explained precisely and concisely, with ingredients from our own region. Warmly recommended, this book belongs in every home 💯
Blagica
★★★★★
24.01.2026
A perfect book for everyone outside Macedonia who misses traditional Macedonian food ❤️
Martina
★★★★★
23.01.2026
A wonderful book of authentic Macedonian recipes: simple, tasty and genuinely home-made. I recommend it warmly.
Nikolina
1 / 5
Get the pantry ready for this winter
- 50 preserving recipes, with a photo for each 29 €
- Weights, pasteurising times and vacuum checks 15 €
- Free updates forever 9 €
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Total value
53 €
…
one-time · yours foreverPromotional price ends in
Your mother, your father, a mother-in-law, a friend, a daughter or son abroad: someone who cooks, or wants to learn. You enter their email and the book arrives immediately, with the message you write. Nothing to wrap, no post to wait for.
You get the confirmation, they get the book.
14 days to request a refund. If the book isn't for you, write to us within that period and we'll help you straight away. Once a refund is approved, access to the book ends.
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Questions about the book
Everything you need to know before you buy.
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Exactly 50. Thirty from vegetables, divided into ajvar and relishes, pickles, peppers, tomatoes and aubergines, and vegetables in jars. Twenty from fruit: preserves, jams and marmalades, compotes, juices and syrups.
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Yes, and that is the whole point of the book. Every recipe carries exact weights, and where vinegar is used, the exact acidity. It also says whether pasteurising is needed and for how many minutes. Before the recipes there is a chapter on sterilising, sealing and checking the vacuum, which you read once and then never need again.
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Yes. The ingredients are in ordinary supermarkets and at the market almost everywhere, which is exactly why the book is loved most by our people abroad.
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It was written for exactly that. There is a chapter on equipment and quantities telling you how many kilos fill how many jars, and how much sugar and vinegar to buy in advance. There is also a month-by-month calendar, June to November, so you know what to make when.
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As soon as payment goes through you get an email with a download link. The whole thing takes less than a minute.
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Online, by card. Payment is handled by Paddle rather than by us, so your card details never pass through our hands.
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Payment is handled by Paddle, so Paddle's policy applies: 14 days from purchase, but the right to withdraw ends the moment you download the book. Requests go to paddle.net, and once a refund is approved access to the book closes. Write to us first if the problem is technical. The full terms are in the refund policy.