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The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits Hardcover – April 15, 2009

4.4 out of 5 stars 163 customer reviews

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Editorial Reviews

From the Back Cover

PRAISE for JOY OF JAMS, JELLIES, & OTHER SWEET PRESERVES "This terrific guide to modern home preserving has everything you need to know to put by the season's finest. Filled with fruit delights from Apple Butter to Watermelon Molasses, this is a treasure-trove of recipes you'll want to explore all year long." - David Lebovitz, author of "The Great Book of Chocolate" and "The Perfect Scoop" "As a small commercial jam maker, I found the history of fruit preserves interesting and informative. Linda Ziedrich presents the basics of jam and jelly making in a way that is easy for anyone to understand and follow. I especially liked the variety of unique preserves recipes." - "Jammin'" Laura Fitzgerald, proprietor of Islander Herbs, Whidbey Island, Washington "Linda Ziedrich, the princess of pickling, has written another cookbook destined to be a trusty kitchen companion, dog-eared and covered with stains. Farmers' market shoppers and you-pick enthusiasts will find all the old favorites, like great versions of raspberry jam and apple butter, and enticing new recipes like cantaloupe jam with mint, spiced sweet cherries, and sweet walnut preserves. The introductions to each type of produce are full of useful information on varieties, ripeness, and storage. Whether you're just learning to make preserves or an experienced preserver looking for inspiration, this book is for you." - Heidi Yorkshire, food writer, Portland, Oregon --This text refers to the Paperback edition.

About the Author

Linda Ziedrich is a freelance writer and editor and the author of The Joy of Pickling, now in its second edition. She lives with her husband and youngest child near Scio, Oregon, where she grows many of the fruits and vegetables she pickles, preserves, and otherwise prepares.
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Product Details

  • Hardcover: 432 pages
  • Publisher: Harvard Common Press (April 15, 2009)
  • Language: English
  • ISBN-10: 1558324054
  • ISBN-13: 978-1558324053
  • Product Dimensions: 7.2 x 1.3 x 9.1 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (163 customer reviews)
  • Amazon Best Sellers Rank: #1,768,276 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A. Ryan on December 5, 2009
Format: Paperback
I've been preserving for over 15 years now and I've probably collected half a dozen preserving books; most of which feature beautifully photographed jams and jellies on every other page, because I thought I'd need pictures to inspire me. The Joy of Jams, Jellies and Other Sweet Preserves (TJJetc) proved to be inspirational with none of that. In fact, in the four months since I've gotten it, I've been preserving nonstop on the weekends (much to the exasperation of my dh, LOL, who is sick of that stockpot always cluttering up the stove). Guess what all of my friends and family will be getting for Christmas this year :D ?

The way I see it, the trouble with the same-old same-old preserving recipes is, you can find most of them already in the grocery store. Strawberry jam, raspberry jam, grape jelly, yawn!! Never fear, TJJetc does have these in case you just need a basic jam or jelly. But while you're taking the trouble of hauling out your jars, lids and rings, why not try something exotic? This Autumn, I've made:

Caramel Apple jam
Fig jam (a favorite)
Fig and Peach jam
Orange jelly
Quince jelly
Banana jam (with a naughty hint of rum)
Strawberry syrup (rave reviews on that one from my pancake lovin' family..real sugar really is better than corn syrup!)
Quince paste (a European delicacy to eat with cheese)
Pear Preserves in syrup with ginger
Cranberry preserves
Feijoa jam

There are so many more to be tried this spring, I can't wait for my peaches and plums to start ripening.

As others have mentioned, these recipes rely less on sugar than most traditional recipes. I like that. Even better, none of them call for commercial pectin.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I was really impressed with the wide range of recipes and lovely flavor combinations--based on flavors and information, I would give this book 5 stars.

But I hate it when preserve books categorically snub commercial pectin, regardless of fruit. It's as bad as going the other route and putting piles of pectin and sugar in everything. I agree that commercial pectin is overused and often unnecessary (Ball would probably get you to add it to crabapples), but the alternatives here for preserving low-pectin fruits (that aren't preserved in combination with high-pectin fruits) are to either cook forEVER or to make your own pectin using high-pectin fruits--which you might not have access to in quantity, depending on the season or location. And so making a low-pectin-fruit jam becomes, in effect, making two complete recipes that require constant attention and a good deal more heating energy than just using commercial pectin in those recipes. A 30-minute canning job with a surplus of summer fruit becomes an all-day chore that uses 10x the energy.

I appreciate slow food and understand that it's important to know how to cook in the old way--but not for every fracking thing you make. If you only make one batch of jam a year, maybe that's fine. But if you really want to put up the maximum summer bounty, you just don't have time for making every batch like your great great granny did. Your great great granny probably didn't have a day job. You have to balance the result with the energy cost and pleasure of producing it. Personally, I'd rather be outdoors picking fruit than indoors watching it stew; in other foods, the pleasure is in the production and the tradeoff in time and energy makes more sense.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I've been canning for a couple of decades, and make a good bit of sweet preserves every year. That said, I tried to read and use this book from the points of view of novice and experienced canners.

Here's what I like:

This book is really well laid out. I really like the alpha arrangement. Peaches are farther in the book than apples. Easy to find things without using the index. I also like the typeset--the overall look of this book is pleasing to and easy on the eyes. Many of the fruits have a little history of the fruit. That means nothing in the long run, but I found it interesting.

I like that there are many no-pectin recipes. I dislike using pectin and this book is a whole volume (372 pages) devoted to pectin-free recipes. Which leads me to what I don't like.

What I didn't care for as much:
Yeah, I try to not use pectin. Sometimes you just can't get a gel, though. I've ended up with enough pancake syrup over the years because something went wrong, and know that you can almost always get your jam to gel in a pinch with pectin. And, as much as I enjoyed reading about homemade pectin, I just don't have the time or desire to make my own right now. Maybe when I retire.

No pictures. I didn't learn to can at my grandma's or mother's knee. I learned it as an adult and from books. A few drawings or pictures would be very useful to a novice canner, such as what a can lifter looks like,and how to stack jars in a BWB. Ball's Complete Book of Home Preserving is a really good beginner reference.

I got a big batch of Palisades peaches this weekend and wanted to use a recipe from this book. There were very few recipes for peaches, four in all, and one called for figs and only two were jams. There are, however, nine recipes for quinces.
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