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175 Best Jams, Jellies, Marmalades and Other Soft Spreads Paperback – April 11, 2008


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Frequently Bought Together

175 Best Jams, Jellies, Marmalades and Other Soft Spreads + Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More + The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits
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Product Details

  • Paperback: 304 pages
  • Publisher: Robert Rose; 1 edition (April 11, 2008)
  • Language: English
  • ISBN-10: 0778801837
  • ISBN-13: 978-0778801832
  • Product Dimensions: 10 x 7.1 x 0.8 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #185,238 in Books (See Top 100 in Books)

Editorial Reviews

Review

The book is filled with helpful hints. (Deborah Pankey Arlington Heights Daily Herald 2008-09-03)

It's really the [book's] eclectic recipes that are the stars. (Farm Forum 2008-08-08)

It's the eclectic recipes that are the stars. (Sharon K. Ghag (CanWest story) The Telegraph (Macon GA) 2008-08-13)

Amendt holds our hands through the process, explaining in clear detail how to safely make and preserve jams and jellies. (Lauren Chapin The Kansas City Star 2008-09-10)

It's really the eclectic recipes that are the stars. (Sharon K. Ghag Anniston Star (Birmingham AL) 2008-07-30)

[wire story] It's really the eclectic recipes that are the stars. (Sharon K. Ghag Appeal-Democrat (Sacramento) 2008-07-30)

Review

The book is filled with helpful hints. (Deborah Pankey Arlington Heights Daily Herald 20080910)

The eclectic recipes that are the stars. (Farm Forum 20080730)

It's the eclectic recipes that are the stars. (Sharon K. Ghag (CanWest story) The Telegraph (Macon GA) 20080730)

Amendt holds our hands through the process, explaining in clear detail how to safely make and preserve jams and jellies. (Lauren Chapin The Kansas City Star )

It's really the eclectic recipes that are the stars. (Sharon K. Ghag Anniston Star (Birmingham AL) )

It's really the eclectic recipes that are the stars. (Sharon K. Ghag Appeal-Democrat (Sacramento) ) --This text refers to an out of print or unavailable edition of this title.

More About the Author

Award-winning cookbook author Linda J. Amendt, an accomplished and experienced baker and home canner, has won nearly 1000 awards in food competitions across the United States, including over 700 first place blue ribbons and special awards for excellence. She has earned national recognition for her exquisite food creations. In recognition of her writing talents, Linda Amendt has earned 16 national and international cookbook awards.

"Gluten-Free Breakfast, Brunch & Beyond," Linda Amendt's newest cookbook, recently earned a Gold Award for Cooking, Food & Wine Books from the Mom's Choice Awards, honoring excellence in family-friendly media, services and products. "Gluten-Free Breakfast, Brunch & Beyond" also won the Best Cookbook Award at the London Book Festival.

Her third cookbook,"400 Sensational Cookies," Also earned a Gold Award from Mom's Choice Awards and a prestigious Cordon d' Or - Gold Ribbon International Culinary Academy Award. "400 Sensational Cookies" has earned 10 cookbook awards, including Best Cookbook Awards from the International Book Awards and the National Best Book Awards.

Linda Amendt's second cookbook, "175 Best Jams, Jellies, Marmalades & Other Soft Spreads", also earned a Cordon d' Or - Gold Ribbon International Culinary Academy Award, and Best Cookbook Awards from the International Book Awards and the National Best Book Awards.

"Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More", Linda's first cookbook, was selected by the International Association of Culinary Professionals as a finalist for the IACP Cookbook Awards in the category First Book: The Julia Child Award.

Linda Amendt's tropical "Pineapple Coconut Crumb Muffin" was chosen as the Grand Prize Winner in the nationwide 2009 Mimi's Meaningful Muffin Search contest sponsored by Mimi's Cafe to celebrate the restaurant's 30th birthday. Her winning muffin is being featured on the menu in all 144 restaurants across the United States for a limited time with $1.00 from the sale of each muffin being donated to Share Our Strength to help end childhood hunger in America.

Linda Amendt currently serves as a highly respected judge, advisor, and sponsor for preserved foods and baked goods competitions at state and county fairs.

Customer Reviews

4.7 out of 5 stars
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They contained a lot of very helpful information.
J. S. Doucet
Jams and Jellies by Linda Amendt is the best book for making people happy with your Jams and Jellies.
Stinky
My friends and family love the jams I've made and gave away for the holidays.
T. Pryor

Most Helpful Customer Reviews

20 of 20 people found the following review helpful By Beverly Gozzarino on May 5, 2008
Format: Paperback
175 Best Jams, Jellies, Marmalades and Other Soft SpreadsBuy this book and only this book, and you will not be disappointed. You just have to respect the advice of a woman who has won hundreds of prizes for her spreads, and now is a state fair judge and teacher. First class instructions and explanations, and the jam that I made with frozen berries was the best ever.
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15 of 15 people found the following review helpful By J. S. Doucet on May 25, 2008
Format: Paperback
I really love this book! The recipe collection is extensive. There are so many delicious sounding recipes that I didn't know where to start. I don't have a lot of experience in home canning, so I read the introductory how-to chapters thoroughly: "Soft Spread Basics" and "Canning Made Easy". They contained a lot of very helpful information. I tried the Strawberry Pineapple Jam and the Strawberry Peach Grand Marnier and they are both fabulous! The recipes are easy to read. I can't wait to try Three Onion Marmalade. The pictures are mouth-watering.
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9 of 9 people found the following review helpful By DorothyR (Shockinglydelicious) on November 10, 2008
Format: Paperback
I'm very experienced in the kitchen, and have canned and preserved many times. I highly recommend this book for its clear recipes that ALWAYS work and taste wonderful! This author has the old standards that are well loved (sweet orange marmalade) as well as more edgy twists (apricot pineapple marmalade, cherry apricot marmalade), just to use a couple of examples from her marmalade chapter. Whatever I have tried from this book has been a huge hit (basil jelly! who knew how great that would be?), and I plan to make some holiday gifts from this book for my recipients who appreciate homemade preserves. She also has helpful hints for novices or experts (short boil or long boil method, reducing foam, preventing "floating" fruit, etc.). And she is exacting about food safety, so her detailed but short explanation about preparing your foods in a safe manner is must reading. Whatever fruit you have in excess on your own trees, or can get from a farmer's market...have no fear...this book will put it to good use! I am also a big fan of her prior book. You just can't go wrong with either one.
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8 of 8 people found the following review helpful By A. Oberg on October 28, 2008
Format: Paperback Verified Purchase
I'm an experienced jam and jelly maker from way back, and I got very excited about this book. I highly recommend buying it! It continues the brilliant legacy of the author's previous prize-winning Blue Ribbon Preserves -- which guided my friends and me to winning some prestigious ribbons in state and county competitions.
The author really took off with this book, and put together combinations of jams, jellies, and spreads that make for kicky, out-of-the-ordinary flavors. If you had any of these spreads at a bed-and-breakfast, you'd be begging for the recipe. So far, the Pear Lime Jam and the Strawberry Peach Grand Marnier Jam have been big hits in my house, but I want to break loose and get them to try the Apricot Amaretto jam and South Seas Marmalade too.
Apart from fruit jams, the author also explores some exciting herbal and savory jams -- the kind of fascinating side accents you find at the finest restaurants next to the pricey entrees : Basil Jelly, Garlic and Carmelized Onion Jam, Salsa Jam, and Southwest Jelly.
The book is comprehensive too, and explores curds, conserves, fruit butters, marmalades, jams, jellies and other soft spreads -- but in an inspired and fun way, never tedious or long winded.
This book is most definitely NOT just about fruit, sugar, and pectin, like some other reviewer said. In fact, I think that reviewer must have read a different book!
This book is about inspired combinations, exploring surprising and exciting vistas of flavor and taste.
I'm giving some of these wonderful new concoctions for Christmas to special friends -- savory and sweet gifts of my hand that they can enjoy through the long winter.
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6 of 6 people found the following review helpful By K. Davidson on July 3, 2010
Format: Paperback Verified Purchase
This book is great!! My Nana taught me to make jelly and jam 25 years ago using the very same simple and easy to follow steps that Linda shows us. My favorite part of the book is her recipes: good old-fashioned stand-bys and new-fashioned favorites that have a twist, but remain within the realm of possibility for the majority of regular folks. Nothing ticks me off more than to spend good money on a book only to find, when it arrives, there is beautiful photography and not one recipe that I would waste my time preparing because no one I know would eat it. I have made several of the 175 in Linda's book for friends, family, and co-workers. They continually beg for more!! I have given only jam and jelly as presents for most of the above mentioned people for the last 6 years and every person begins in October telling me "what kind" of present they would prefer. Using the recipes from this book, giving each person one or two 8 ounce jars of jam or jelly I estimate it costs me about $1.50 per jar, including the cost of the jar. How can you get more cost efficient than that?!?!?!

I would also recommend her other book: Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades, and More. With encouragement from a family member, I used to her book, entering our local county fair last year for the very first time in my life. I entered seven of my Nana's recipes, using Linda's advice, and won four 2nd place ribbons on my first time out!!! What a great thrill!

If you try nothing else in this book, make the marmalade! I'm telling you it will change the way you think about marmalade, especially if you have never cared for it. Please try it, it rocks!!!
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