175 Best Jams, Jellies, Marmalades and Other Soft Spreads

( 4 )

Overview

Preserve the very best in available fresh foods.

Home canning is fun and exciting for the whole family, and enjoying homemade treasures is an unbeatable pleasure. In 175 Best Jams, Jellies, Marmalades and Other Soft Spreads, Linda J. Amendt shares her recipes and techniques for preserves that are easy to make and enjoyable any time of year.

Instructions are easy to understand and complete. Along with reliable ...

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Overview

Preserve the very best in available fresh foods.

Home canning is fun and exciting for the whole family, and enjoying homemade treasures is an unbeatable pleasure. In 175 Best Jams, Jellies, Marmalades and Other Soft Spreads, Linda J. Amendt shares her recipes and techniques for preserves that are easy to make and enjoyable any time of year.

Instructions are easy to understand and complete. Along with reliable recipes is a preplanning guide, essential for a successful home-canning project.

Canners and their lucky family members and friends will experience the tasty pleasures of such preserves as:

  • Caramel apple jam, seedless blackberry jam, cherry raspberry jam, strawberry peach jam, sweet onion jam
  • Apple cider jelly, boysenberry jelly, nectarine jelly, basil jelly
  • Citrus trio marmalade, red onion marmalade, bing cherry marmalade, Tequila lime marmalade
  • Blackberry preserves, apple raisin conserve, pineapple apricot conserve
  • Apple butter, plum apricot butter, lemon curd, sunrise curd.

From expert techniques to safety concerns and choosing the right equipment, the author shares what every home canner needs.

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Editorial Reviews

Arlington Heights Daily Herald - Deborah Pankey
The book is filled with helpful hints.
Farm Forum
It's really the [book's] eclectic recipes that are the stars.
The Telegraph (Macon GA) - Sharon K. Ghag (CanWest story)
It's the eclectic recipes that are the stars.
The Kansas City Star - Lauren Chapin
Amendt holds our hands through the process, explaining in clear detail how to safely make and preserve jams and jellies.
Anniston Star (Birmingham AL) - Sharon K. Ghag
[wire story] It's really the eclectic recipes that are the stars.
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Product Details

  • ISBN-13: 9780778801832
  • Publisher: Rose, Robert Incorporated
  • Publication date: 4/11/2008
  • Pages: 304
  • Sales rank: 307,727
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.87 (d)

Meet the Author

Linda J. Amendt is the winner of 900 awards in local food competitions, including nearly 600 first-place blue ribbon and special awards for excellence. She is a lifetime member of the inaugural class, Sure-Jell Hall of Fame, honoring the best jam and jelly makers in the country. Her first cookbook, Blue Ribbon Preserves, was nominated for the 2002 International Association of Culinary Professionals' Julia Child Award. She lives in Murrieta, California.

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Customer Reviews

Average Rating 5
( 4 )
Rating Distribution

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted August 2, 2012

    Too many recipes to choose from!

    This book has so many recipes using just about every fruit possible. I like this book because most of the jam/jelly recipes use pectin. I don't like recipe that you have too cook forever until it reaches the gelling point, mine never come out right. This book has recipies from jams/jellies to marmalades, preserves, conserves and fruit butters. My favorite section is Drunken Spreads using alcohol! I'm definitely going to make piña colada jelly and strawberry daiquiri jam. The recipes all sound amazing and very gourmet. I will be making many of these for Christmas presents this year!

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  • Anonymous

    Posted December 28, 2011

    Guaranteed results!!

    My two daughters, teenage niece and I have started a summer tradition of making jam. I looked at many jam books and chose this recipe book three years ago and in this time we have used it to make a variety of jams and curds - lemon curd, lime curd, strawberry, blueberry, marionberry, apricot and pineapple, peach and peach/nectarine. They all turned out great. My daughter took a jar into her office with scones and they asked if we sold jam professionally. My other daughter took samples to work and was asked for the recipes. We four are planning to get together and make jam every summer. I bought this for my niece for her birthday so she could have the recipes at her home also in case she wanted to try make some on her own.

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  • Anonymous

    Posted May 5, 2010

    good recipes

    all level og jelly makers will enjoy this book easy to follow and the results are perfect so far

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  • Anonymous

    Posted April 30, 2008

    Wow!

    The book is wonderfully written, and was easy to understand, even for a beggining canner like me! There are a lot of recipes, each of them easy to follow and exceptionally clear in their direction. There are a wide variety of spreads, a whole bunch of which I'd never heard of! I definetly recomend this book for anyone who has an interest in canning. It's a must for people who have never done canning in their life AND for people who are old pros.

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