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Comment: Readable copy. This book Does Not include any CD's, infotracs, access codes, or any additional materials. The book shows wear, and there are SIGNIFICANT markings on the inside of the book. ***There is LIQUID DAMAGE and STAINS on the pages.*** The pages' edges are dirty/stained, and there are Rips/Tears on the Cover. 100% Money Back Guarantee! There is no Amazon condition below acceptable.
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175 Best Jams, Jellies, Marmalades and Other Soft Spreads Paperback – April 11, 2008

4.7 out of 5 stars 30 customer reviews

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Editorial Reviews

Review

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)

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)

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.
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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: 7 x 0.9 x 10 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #781,334 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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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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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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