Small Batch Preserving Made Easy: Freezer and Fridge Jam, Jelly, Marmalade, Preserve and Conserve Recipes Kindle Edition
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- Publisher : The Fruitful Mind (October 7, 2014)
- Publication date : October 7, 2014
- Print length : 82 pages
- File size : 9341 KB
- Word Wise : Enabled
- Language: : English
- ASIN : B00OA25GK8
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Simultaneous device usage : Unlimited
- Screen Reader : Supported
- Lending : Enabled
- Best Sellers Rank: #676,466 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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Ali Julia review
Next up is the fun stuff - the recipes. This book contains recipes for jams, jellies and marmalades. Also included are recipes for preserves and conserves. Some of my favorites are Sweet Summer Strawberry Jam and Ruby Rhubarb Marmalade. I have not tried these recipes yet but I have canned before and those two look like the ones I will try first.
Unique to this recipe book is the pictures that accompany each recipe. They are bright and well done and will help you in deciding what you would like to start canning first. I recommend this book to Canners at all levels of experience. Well done.
There are pictures, but the pictures do not seem to show finished product in all cases. There are pictures of cherry preserves next to a cranberry recipe, a recipe calling for diced plums that shows a picture of halved plums, whole pieces of lemon and peaches in two recipes calling for crushed or pulped fruits. Slightly odd.
All recipes are complete and there are no glaring mistakes in verbiage editing other than a blueberry recipe suggests teaching a preserving technique to keep the preserves for longer than normal, but fails to show anything different.
Rose has produced recipes that go beyond strawberry and raspberry with wonderful combinations like Tropical Pineapple, Ginger Marmalade (I have already made it and it is yummy) and Fig and Pistachio Conserve.
I will definitely be making more of these recipes and will recommend this book to anyone interested in making jams, jellies, preserves and conserves.