Product Description

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.

Product Details

• Amazon Sales Rank: #63895 in Books
• Brand: Linda J. Amendt
• Published on: 2008-04-11
• Original language: English
• Number of items: 1
• Binding: Paperback
• 304 pages

Features

• Home canning is fun and exciting for the whole family, and enjoying homemade treasures is an un...
• 304 pages, softcover
• Dimensions: 10"H × 7"W

Review
The book is filled with helpful hints. (Deborah Pankey Arlington Heights Daily Herald 20080903)

The eclectic recipes that are the stars. (Farm Forum 20080808)

It's the eclectic recipes that are the stars. (Sharon K. Ghag (CanWest story) The Telegraph (Macon GA) 20080813)

Amendt holds our hands through the process, explaining in clear detail how to safely make and preserve jams and jellies. (Lauren Chapin The Kansas City Star 20080910)

It's really the eclectic recipes that are the stars. (Sharon K. Ghag Anniston Star (Birmingham AL) )

It's really the eclectic recipes that are the stars. (Sharon K. Ghag Appeal-Democrat (Sacramento) )

About 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.

Customer Reviews

Fabulous Book!!!
I loved Linda Amendt's first canning cookbook, Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More, and eagerly awaited the release of this new preserving book. I wasn't disappointed. This book is amazing! The impressive collection of spreads and creative combinations of flavors are awesome. I never knew there could be so many wonderful things to spread on toast! Just imagine - a whole book dedicated to delicious jams, jellies and other tantalizing spreads.

The book has a really nice layout with one recipe per page and longer two-page recipes placed on facing pages so you don't have to turn the page to follow the recipe text. The recipe instructions are complete and straightforward, making them very easy to follow. There are even two extensive and thorough chapters on Soft Spread Basics and Canning Made Easy so the book is perfect for both seasoned canners and those new to home canning.

The wide variety of recipe chapters range from Single Fruit Jams, Mixed Fruit Jams, and Jellies to Marmalades, Preserves and Conserves, and Butters and Curds. There are even exciting chapters with awesome recipes for Savory Spreads and Drunken Spreads. The sixteen pages of full color photographs are gorgeous and made my mouth water just looking at them.

I was so excited that I couldn't wait to get into the kitchen and start canning. So far, I've made Strawberry Daiquiri Jam, Pear Lime Jam, Apple Pear Preserves, Blueberry Pie Preserves, Orange Juice Curd, Tangelo Marmalade and Basil Jelly. Oh, my goodness! All of them turned out beautifully and the flavors are out of this world!! My family and I are in preserves heaven!!!

I can't wait for cherries, plums, apricots and peaches to come into season so I can make Cherry Almond Preserves, Plum Cherry Jam, Apricot Pineapple Marmalade, Apricot Amaretto Jam, Strawberry Peach Jam and Peacharita Jam. Yum!

Linda Amendt sure knows her subject and this fabulous book is an absolute must for every home canner's library.

The ultimate resource
175 Best Jams, Jellies, Marmalades and Other Soft SpreadsBuy this book and only this book, and you will not be disappointed. You just have to respect the advice of a woman who has won hundreds of prizes for her spreads, and now is a state fair judge and teacher. First class instructions and explanations, and the jam that I made with frozen berries was the best ever.

Best Jams ever!
I really love this book! The recipe collection is extensive. There are so many delicious sounding recipes that I didn't know where to start. I don't have a lot of experience in home canning, so I read the introductory how-to chapters thoroughly: "Soft Spread Basics" and "Canning Made Easy". They contained a lot of very helpful information. I tried the Strawberry Pineapple Jam and the Strawberry Peach Grand Marnier and they are both fabulous! The recipes are easy to read. I can't wait to try Three Onion Marmalade. The pictures are mouth-watering.