Customer Reviews

A Passion for Preserves: Jams, Jellies Marmalades, Conserves Whole and Candied Fruits

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I very much love and recommend this book. My husband and I have made jam several times in the past with a variety of success. This book is the first one I found that had recipes using natural pectin verses store bought pectin. I will admit the cooking process is a little longer but the results are well worth your time!! We have made strawberry jam, four berry jam as well as blueberry jam and have been extremelly pleased with the results. The recipes do ask for weights for the fruit products, however if you are familiar with the fruit you are using you should be able to measure without use of a scale. The other part of the book we especially enjoy is the instructions for sealing the jars without water bathing. Since you have sterilized your jars and lids and the jam is very hot from longer cooking time, you are able to turn your jars upside down for several minutes, then right side up and during cooling your jars will seal. This is certainly a time saver and makes up for the longer cooking time. The writing style flows well and is easy to follow and the pictures are numerous and appealing. Finally, the author included quite a few of nontraditional recipes. For people who enjoy making jams there is something in here for you!!

This book offers a wealth of preserve recipes for anyone who is familiar with the kitchen. While the author uses weights as a measure, rather than liquid volume, capable cooks will recognize volume as an unreliable gauge. If you're willing to spend a little time, and produce some unique and hard to find recipes, you're bound to enjoy this resource. Clear, intelligent instruction is coupled with beautiful photographs in a wonderful gift combination -- those who are less enthusiastic in the kitchen will still enjoy Langeland's text and the beauty of elegant photographs and design.

On page 111, the recipe for Lemon Curd is missing an ingredient; namely, sugar. Per the instructions: place the rind, juice, sugar, and butter in the top of a double boiler over, but not in, simmering water. However, the ingredients are 2 lemons, 1/2 cup butter and 6 eggs, well-beaten. What is the amount of sugar? Thanks.

I wanted quick and easy recipes for jams and jellies to give as gifts, without a a large investment in equipment. The book was very disappointing because all of the quantities are listed in pounds, not cups, and I do not want to go to the expense of purchasing a scale.. Also, nearly all of the recipes do not use prepared pectin; instead, it is required that the jam be cooked for a long length of time to reach the "jell" stage. Time is of the essence, for me. Therefore, I probably will not use one single recipe from this book! On the plus side, the photography is breathtaking, and the recipes are clearly written.