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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 Paperback – May 17, 2009
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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
About the Author
Linda Ziedrich is a certified Master Food Preserver and Master Gardener who frequently teaches classes and performs demos on a range of preserving topics across the Pacific Northwest. She is also the author of The Joy of Pickling, now in its third edition, and The Joys of Jams, Jellies, and Other Sweet Preserves. She blogs at A Gardener's Table. She lives in the Willamette Valley of Oregon.
Top customer reviews
The caramel-apple jam recipe is worth the price of the book alone. Spread it on toast with a bit of peanut butter and it's even better than eating a messy caramel apple.
It's not for beginners or for those who prefer using pectin, but if you're looking for a bunch of recipes that covers a wide range of fruits that yield what the recipe states it will and really are delicious (I've made about 20 of the recipes so far and have yet to be disappointed), this is a stand-out collection in a growing field of disappointing books.
My thanks to the author.
These recipes do not use pectin, but utilize the slow cook method to activate fruit's natural pectin. I personally use pectin in all my jams and jellies, but still find this book helpful as recipe inspiration.