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Excelente recipes and procedures. Tested.Published 15 hours ago by ana maria martins moncao fernandes
This is more than a recipe book, she really breaks down the process of how to make jams and jellies, most without pectin. It's also beautiful, to boot! Read morePublished 28 days ago by Kimberley
The problem with this book is not all the great information or beautiful photos, the problem is the print. Smaller than it should/could be. Read morePublished 1 month ago by Sandra
This book was rec'd to me by a trusted friend. It's my first jam book. I'm a fellow culinary journalist / cookbook author / editor. Read morePublished 2 months ago by MFox
Very good ideas included for even the long-time jammer like me. I learned to make interesting jams in Europe, but this is a breath of fresh air.Published 2 months ago by Pinouille
I have tried 7 of the recipes, esp concentrating on the marmalades. All excellent. I especially like that they do not use artificial pectin, which, IMO, muddies the taste of the... Read morePublished 3 months ago by Natasha
The most useful book about jam making! You will learn about everything about jam & jelly& marmalades.. And you will never ruin making jamsPublished 4 months ago by sureoung son
Detailed and clear, Ms Saunders' book gives you everything you need to know to make fabulous preserves.
I especially like her season by season format.