Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More | Linda J. Amendt | Blue Ribblon Preserves

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Blue Ribbon Preser...

	Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More Linda J. Amendt HP Trade, 2001 - 384 pages average customer review:based on 50 reviews view larger image
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highly recommended

Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.

Great overall

I was looking for an orange marmalade recipe and found several recipes including orange jam and an abundance of other interesting recipes I never knew existed. Bartlett pear marmalade - I even have a recipe now to make jam or marmalade from my tangerines. Apricot Brandy, Coffee liquor also cordials & sherry recipes, even differnt hot fudge sauces and various vinegar recipes! If you are looking for something special to make, I suspect that you will find it in this book! There are also tips and metric and volume conversions.

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Blue Ribblon Preserves

This is a wonderful book!!! I enter my canned jams/jellies in the Texas State Fair and I have won several with these recipes. If you can and do not have this book, GET IT!

Very good recipes, although jams did not gel as well as I would have liked...

I have made two recipes from this book...strawberry pineapple jam and the Bartlett pear marmalade, and both came out very tasty although did not gel as well as I would have liked. To this day, the pear marmalade is still a bit runny. Granted, I am fairly new to making jam, but I was a little disappointed.

The other thing I would have liked to have seen in this book was recommended times for processing with a pressure canner. I have a flat-top range and can't use any of the enameled canners, and so bought a pressure canner to use instead. I had to just go by the manufacturer's recommended times for the pressure canning which is fine, but considering that pressure canning is the most recommended method for safe at-home preserving, I would have liked it if the author would have included recommended times along with the water bath canning times.

Good book though...looking forward to making more recipes from it.

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Top Canning

I've been going through winter waiting to get to the growing season so I can start in on the canning season. This book has given me lots of ideas and tips to employ this year and has kept me dreaming.

lots of good advice

Nice recipes, but what was really useful were the little tips on how to make jams, jellies and other products look and taste better!

reviews: page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10

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