Customer Reviews

250 Home Preserving Favorites: From Jams and Jellies to Marmalades and Chutneys

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Never having done any home preserving before I wasn't sure I'd be able to pull it off. But when I saw how easy it was using Yvonne Tremblay's 250 Home Preserving Favorites, I knew canning was something that I'd keep doing forever.

So far I've created the Lemon Blueberry Marmalade, Watermelon Raspberry Jam, Tequila Sunrise Jelly and the Banana Date and Orange Conserve. There is a huge selection of recipes - as you can see, the book includes recipes for all kinds of jams, jellies, marmalades, conserves, fruit butters and chutneys.

The easy to follow, step-by-step instructions made me feel like a pro right away. Now I can capture the flavorful essence of summer all year round - as well as knowing what I'm eating! I highly recommend this book.

Wanting to know where my family's food comes from and wanting to eat healthy all throughout the year, I thought I'd continue our family tradition of canning. I love making home preserves and my family is thrilled that they are able to eat fresh raspberry jam all throughout the year (they actually won't eat any store bought jam, jelly, or chutney store since trying the recipes I made from this book).

My daughter wanted to help out, and with these simple recipes she was able to make her own batch of Lemon Blueberry Marmalade. It turned out better than mine!

The recipes are unique, tasty, and simple to follow. We're thrilled with this book and are so happy to share it with anyone interested in making their own spreads.

I am a professional jam maker. This book is a terrific resource for a jam maker of ANY ability level....from absolute beginner to someone working on their 300th batch.

Yvonne has a short section on water bath canning, which far too many jam cookbooks skip or even dismiss. Yeah, I know...I'm gonna get about three "well, my granny did XXXXX instead of water bath canning, and she never killed anyone in XXXX years", or a "you Americans are so paranoid...Europeans do XXXX and no one dies" responses to this. The fact remains that the USDA and several state universities have consistently endorsed only water bath canning and/or pressure canning to ensure the safety of homemade products. [If you want to continue to play "Cheat the Reaper" with your shortcut methods, knock yourself out. The home canner who wants to make sure that his or her products are prepared safely needs to know this information before handing out their special blends.]

She also has handy purchase guides so you buy enough fruit, handy tips, a chart telling you about different fruits relative pectin and acid levels, a section on small batch jams you can make in a microwave, single fruit jams, mixed fruit jams, conserves, tips for making successful marmalades, recipes using the products you can make from the recipes in this book [not just dessert ones!] and more.

I've been at this for a while and I learned some new stuff, too. This book came to my rescue when I needed to find out how to prepare some prickly pear jam. I had never done that before and could not find a decent recipe for it until I looked in this book. Thank you so much, Yvonne!

Lots of info and the recipes are awesome. I have used this book for years now and continue to go back.