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

Whether you are just starting out or have been canning for years, no kitchen should be without this book. Good and easy step by step instructions will have you turning out sweet preserves in no time. with all the different techniques in this book, you will want to try each one at least once. One of the best features of this book is the "Table of Contents". It is not based on each Chapter but each of the many different recipes this book has to offer. You have only to scroll threw it and select one you want to try. My families favorite is the Caramel-Apple Jam. This jam has a very yummy flavor and will sure to be a staple at my breakfast table. Another must try are any of the "Leathers" or fruit roll-ups. Even my husband likes to grab one or two for his pocket to munch on at work. Sure not everyone can pull a dehydrator out of the cupboard but if you ask around, friends, family i'm sure someone in your circle of people either has one or knows someone who does, but this booik also tells you how to do it the truly old fashion way. Simple window screens purchaced at your local hardware store and cheesecloth are all you really need, along with hot summer days. But, as the book states, most people use a dehydrator and going to your local thrift store might even yield one. For thoes of you that are unsure of what some of the measurements break down to, there is an easy to read "Measurement Equivalents" chart just for you as well. :) Happy jamming and creating, for once you get the hang of it, you will want to try out some different flavors of your own and impress family and friends!

Aside from the brilliant organisation where it is grouped by fruit and the abundance of information about each fruit, the recipes are outstanding. I just made both the apple butter and the caramel-apple jam since apple picking has begun a bit early this year and I was reminded I should submit a review since there are lots of new 'putting by' books these days, many of which aren't that good.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.

TJJ is a nice, sensible, no nonsense book. The recipes are clear and concise, and, although not particularly imaginative, there are enough recipes included to satisfy most tastes.The format of the book is good with chapters being devoted to various fruits (and other ingredients, such as flowers), with several recipes for each fruit in each chapter, each one covering a different type of preserve. For instance, in the Apple chapter, there are recipes for Apple Butter, Low Sugar Apple Butter, Cider Syrup and Jelly, Apple Ginger Preserves, Caramel Apple Jam and Apple Mint Jelly, among others - very comprehensive! On the negative side, there are a few chapters a bit more obscure - coconut, for instance. Why the author included a chapter on a "fruit" such as coconut and only included one recipe is beyond me! However, that's a minor gripe.Other reviewers have indicated that the recipes are not particularly suited for the novice canner - I disagree! I don't think there's anything difficult about any of the recipes and beginners should not be put off from trying anything that takes their fancy. The recipes are all set out in a step by step manner, with anything tricky noted in the introduction at the beginning of the recipe.What perhaps the book is missing (and this is perhaps what other reviewers have alluded to) is a step by step methodology for the canning process. There is a chapter titled "Preservers Primer" which details different kinds of preserves and their history, Pectin (including a recipe or two on how to make your own) and a bit about tools used in canning but the book is perhaps lacking in the step by step approach a lot of other books offer.But beginners, don't be put off - this is a very, very good book on the subject, not pretty (no pictures) but practical and clearly written. I get the impression that anything made from this book will be a success. This book is a welcome addition to my canning Library.

This book is one of the best jam books I've purchased on Amazon. The author has organized recipes alphabetically by fruit, so if you have an abundance of pears or lemons you'll be able to locate recipes with ease. You'll also have several recipes for every fruit type, something to suit everyone's taste. These recipes are written about fruits available in the Pacific Northwest, some of which aren't available in the Southeast where I'm from, but I found enough similarity to still find the recipes useful.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.

It is a good addition to my canning library. it does not have asmany new recipes as I had hoped for.

I purchased this book and her pickling book when I decided to learn how to make my own preserves last year. This book was a great introduction to jams and jellies. The instructions are very clear. I've made a bunch of things out of here and they've all turned out really well! The only time I had problems, it was due to not following her directions (oops). I especially like how most of these recipes don't require pectin, so I don't need to worry about having it around, just fruit! There's a recipe for almost every kind of fruit you can think of in here, along with some sweetly-preserved veggies.

Love the variety of recipes and ideas! One that will be used for years to come!

I like the way it's organized alphabetically by fruit and contains quite a few interesting combinations (rose petals, rhubarb ginger) that aren't found in the "run-of-the-mill" preserving books. It starts with a comprehensive description of the differences and types of jams, etc. along with a bit of history. The fact that none of the recipes use added pectin was the final selling factor for me...all recipes are simple and natural.This book is written by the same author as my absolute favorite "Joy of Pickling," which I would give 10 stars if I could.

These recipes are great and inventive. Beautifully typeset, beautifully laid out, easy to work with, and the Linda Ziedrich is a joy to read as is always the case for her works. She's honest, clear, careful and concise while still answering in the very next paragraph questions that had just formed in your head. The processing methods are generally sound, though she gives a pass to some open kettle canning that most others wouldn't (though she does warn you to expect shorter storage life and higher spoilage rate.) And if a preserve is low acid, like pumpkin butter, she directs you straight up to store it in the fridge. The only down side, if this matters to you, is that they are really heavy on calling for refined white sugar, and I think that that stage in the history of home canning has already had its day and is ending. Her recipes are added-pectin free so they actually really do rely on the sugar for gelling to happen, so you can't just leave it out, and she isn't keen on you swapping honey in for performance reasons-- recommends at most trying 1/2 honey, 1/2 refined white sugar. If you are trying to manage your weight or just reduce sugar in the diet of your friends and family, sadly you won't find many recipes to work with in this book. A real shame, because they would be quite and delicious wholesome otherwise, and this book is a sheer joy to read just as a book itself!

Por lo que cuesta este libro, las recetas no son nada de particular, aparte que debe ser una guía más fortalecida para realizar conservas.

Just received these two books from Amazon and cannot put them down. Drooling in anticipation of tasting all of the many splendid recipes Linda provides us with. Well written, concise recipes, and tidbits of amusing stories and history . My preserving pan is screaming to escape from the cupboard!!!