175 Best Jams, Jellies, Marmalades and Other Soft Spreads

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.

Review

It’s the eclectic recipes that are the stars. (Sharon K. Ghag (CanWest story)
The Telegraph (Macon GA) 2008-08-13)

The book is filled with helpful hints. (Deborah Pankey
Arlington Heights Daily Herald 2008-09-03)

It’s really the [book’s] eclectic recipes that are the stars. (
Farm Forum 2008-08-08)

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 2008-09-10)

It’s really the eclectic recipes that are the stars. (Sharon K. Ghag
Anniston Star (Birmingham AL) 2008-07-30)

[wire story] It’s really the eclectic recipes that are the stars. (Sharon K. Ghag
Appeal-Democrat (Sacramento) 2008-07-30)

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.