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Modern Preservers Kitchen by Kylee Newton

Sale price$31.00 USD

Pickup available at We Are Mindful - Cronulla

Usually ready in 24 hours

Modern Preservers Kitchen by Kylee Newton

Modern Preservers Kitchen by Kylee Newton

We Are Mindful - Cronulla

Pickup available, usually ready in 24 hours

95 Cronulla Street
Cronulla NSW 2230


We Are Mindful - Rozelle

Pickup currently unavailable

624 Darling Street
Rozelle NSW 2039


With over 30 recipes for jams, chutneys, ferments and pickles, and 70 dishes in which to use them, The Modern Preserver's Kitchen is the ideal cookbook for those who want to make the most of each season's offerings. 

Try using your preserves in delicious recipes such as Pickled Pea Frittata, Breakfast Kimchi Eggs, Deep-Fried Camembert with Cranberry Sauce and Dukkah, and Peach and Mint Jam Mini Galettes. 

“How do I eat it?” was the most-asked question when passionate preserver Kylee Newton sold her preserves on her market stall. In this beautiful book, she shows you not only how to make preserves, but also how to use them. 

The recipes inspire you to make your own or to reach into your condiment ghost-town shelf of half-eaten jams and pickles in the fridge and give new life to them instead of throwing them away. With Kylee's guidance, anyone can bottle the seasons, avoid waste, add character to family food, and rediscover the restorative joy of cooking. 

About the Author

Kylee Newton grew up in New Zealand and lives in London. She has turned her hand to a variety of creative jobs from analogue photography printing for artist Wolfgang Tillmans to floristry in jam jars. Many years ago, she began making preserves to give as homemade Christmas presents which led her to create the London-based preserving company Newton & Pott. Making quality jams, pickles and chutneys in small batches was at its heart, selling them at local markets such as London's Broadway Market in Hackney and with clients such as Selfridges, Harrods and Harvey Nichols. 

She is seen as an expert in her field and now focusses her attention on hosting preserving workshops, food writing, food consultation and recipe development.

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