The Joy of Jams, Jellies and Other Sweet Preserves : 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits
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Product Description
A jar of jam, writes Linda Ziedrich, is a memory brought back to life – a memory of summer’s gift and plenty. With the recipes and techniques in this comprehensive, clear-cut handbook, you can delight in the sweet taste of the season’s fruit all year round. Picture your pantry shelves lined with sparkling, colorful jars of jams, jellies, and additional sweet preserves, and imagine the fun and satisfaction of making these tasty, economical treats.
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Apricots are in season right now and I waited a few days to get this book before building my yearly apricot jam. Of course, just about every jam book has apricot jam and I was curious to see just how different it would be than going from the recipes on pectin boxes.
First off, the leader puts no pectin into her apricot jam (she puts no pectin in any of her stuff from what I could see), and she has you cut the apricots up into pieces then cook them for a long time. Surprisingly I never thought to (nor really wanted to) add the pits to let the jam get a bitter almond taste… I talked with my mom about it and she said that the almond taste was nice, I still wouldn’t want it in my jam. It is discretionary in the leader’s recipe.
In the end I used the pectin box recipe because I wanted actual jam that set up and with that much fresh fruit, well, I don’t mind having syrup if it didn’t set, but didn’t want to worry about not getting a sure thing.
That being said, the lay out of the book was very simple to read and she place in details about the pectin and acidity content of fruits as well as how to make your own pectin and how to test your fruit for pectin content. All in all that part really was a excellent find.
As to the recipes I’m sort of a mixed review on that. There were some that I never thought about, I’m an avid fan of apricot nectar but in the store you can only find it with high fructose corn syrup and for some reason until I read her book I didn’t reflect about building and storing my own.
They range from the traditional types to the `out there’ preserves and to some that I didn’t feel were what I consider a jam or preserve, but that’s me. The latter has to do with what she calls `raw preserves’; which is basically macerated fruit. They last about a week or two in the fridge, so not really a long term thought, more for seasonal use so maybe that’s me being picky in what should be called a `preserve’.
Traditionally – you have jams and jellies. From all that I’ve read there are no added pectins and maybe I missed her explanation on that, but if you want your preserves to set you really do need pectin. She has the standard lemon curd, orange marmalade, grape jelly and jam (maybe it’s that she has you cooking the mixture to a reduction that there’s no need for pectin…).
Traditionally appealing – she has recipes for things like apple butter, maraschino cherries, berry vinegars, and even preserved squash like zucchini and spaghetti squash (which I’m not sure if I want to try, but it’s appealing). She does have one recipe I’m very intrigued to try called cogna. Its fresh pushed grape juice with a blend of fruits, nuts and spices and a jam is made from all this.
Out there – she has shrubs… I know, I didn’t reflect you could preserve a shrub until I learned that it was a form of a drink using the syrups from additional recipes. There are a few fermented syrup recipes in there, not my style but hey, you might find it fantastic. She also has a few fascinatingly `out there’ recipes like coconut-caramel jam, it reminds me of the frosting for a German chocolate cake, and you have to crack open and use a fresh coconut. I don’t reflect I’d want to spend that much time when I can buy a jar of frosting at the store. And what would you place it on if it didn’t set or it didn’t really taste like frosting? Or how about rose petal jelly… though I do find I want to try violet syrup, I’m just not sure I want to hunt down violets to make it. Fig preserves, cantaloupe jam, carrot marmalade… you get the thought.
Overall I give a two star rating because her recipes are so much more time consuming than using pectin and some of the recipes (about two-thirds) I don’t reflect I really want to try at all. Maybe if you had the time to conduct experiment and really like to try some `out there’ recipes, it’s probably fantastic. For me, I just want a simple, set, excellent tasting apricot jam, and that I can get from my box of pectin.
Reader’s Rating: 2 / 5
All the recipes for jams and jellies in this book do not use added pectin. I feel much more comfortable adding pectin and having success most of the time versus adding none and running the risk of failure. If the book would have been written with the use of pectin, I would have loved it!
Reader’s Rating: 3 / 5
I liked that the book was divided alphabetically by fruit type (apples, peaches, plums, etc.), and within each section you could find a variety of recipes to do with that fruit. But, a lot of the recipes were therefore repetitive, since peach, strawberry and raspberry jam were essentially made the same way. I’m not sure I learned a lot from this collection since my Mom has made jams and preserves forever, but it would be an brilliant primer for a name new to the tasty art of jam building.
Reader’s Rating: 3 / 5
I bought this book because I LOVE LOVE LOVE her additional book “The Joy of Pickle”. It gives you so many tricks, histories, of course fantastic recipes. But, The Joy of Jams.. is not as excellent as The Joy of Pickles. There aren’t that many appealing tricks, histories or recipes as I expected.. And, most of her recipes require long period of cooking time to cook down the jams to make it thicker because most of her recipes don’t require pectins.. This will be a excellent book for you if you want to make jams with no pectin and don’t mind to use hours of gas/electric.
Reader’s Rating: 3 / 5
This is a decent recipe book for jams and jellies, as the title of the book implies. The recipes are simple to follow and straightforward. There aren’t exceptional or new recipes in the book, but some basic ones for a wide variety of fruits.
I have been canning for several years, and am to some extent comfortable with “canning.” But, I wouldn’t recommend this book if you have no canning experience; there are no illustrations or detailed explanations about canning. The book, at best, reminds you of what it assumes you once knew. But, there aren’t many recipes in there that are hard or delicate; with these recipes, it is doubtful the cook is at much risk for canning “improperly” and building anyone sick.
All in all, a excellent book if you want a all-purpose canning recipe book for a bunch of different fruits. Not for the novice, but okay if you have done it at least once before. Nothing exceptional, nothing new, but all reasonably reliable.
Reader’s Rating: 3 / 5