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

Linda Ziedrich

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Book Description

May 16 2009 Non Series
Homemade preserves are the perfect way to enjoy a favorite fruit all year long. They're also inexpensive and, in this book, are made without commercial pectin or other artificial ingredients. For novices, a thorough guide to equipment, techniques, and safety is followed by essential recipes such as Raspberry Jam, Apple Butter, and Concord Grape Jelly. More experienced preservers will be delighted at innovative offerings including Blackberry Vinegar, Red Grapefruit Marmalade, and Brandied Peaches with Vanilla.

Frequently Bought Together

The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits + The Joy of Pickling: 250 Flavor-Packed Flavor-Packed Recipes for Vegetables and More from Garden or Market + Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
Price For All Three: CDN$ 48.80

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.3 out of 5 stars  140 reviews
72 of 72 people found the following review helpful
4.0 out of 5 stars I loved the Book - Beginners might not July 25 2009
By Alex S - Published on Amazon.com
Format:Paperback|Vine Customer Review of Free Product
I am giving this cookbook 5 stars for originality and information, and only 3 stars for ease of use.

If you are a beginner, I recommend Ball Blue Canning Book #21400 for your first tries. While these recipes require pectin, they do not require the more extensive methods required in this book, and the information is a little less intimidating. Most of my first tries came from this book.

If you have a little experience under your belt, this is an AWESOME book.

It begins with the history of canning and preserving and a great deal of information on why it all works. This information is expanded at the beginning of the chapter on each fruit. That information is necessary, since all of these recipes are designed to avoid the use of pectin except what is naturally occurring in the fruit. As a result, most of the recipes require additional steps to ensure success.

Ms. Ziedrich is an experienced cook and incorporates many advanced techniques and equipment that the "newbie" probably does not have in his or her kitchen, including a food mill and steam juicer, however, she offers simple alternatives that you can use instead.

While the title calls this book "sweet preserves," there are a number of vegetables included: carrots, pumpkin & winter squash, and even a method for preserving zucchini. It also includes items you won't find in normal preservation books - I didn't even know bananas, kumquats, or cantaloupe COULD be canned! The recipe for Coconut Caramel Jam starts with instructions on opening a coconut!

AND this is not simply a "canning" recipe book. It includes recipes for fruit leather (you need a dehydrator for these), cherry flavored brandy, methods for preserving nuts, and many other original ideas.

Our county fair just ended (I got 3 blue ribbons this year), but I have found several recipes here that I WILL be using in next year's fair! I am grateful that I had the chance to try this through the Amazon Vine program, and I have a couple of friends I will be buying this for come Christmas.
50 of 52 people found the following review helpful
5.0 out of 5 stars Brilliant low sugar recipes make preserving fun again Dec 5 2009
By A. Ryan - Published on Amazon.com
Format:Paperback
I've been preserving for over 15 years now and I've probably collected half a dozen preserving books; most of which feature beautifully photographed jams and jellies on every other page, because I thought I'd need pictures to inspire me. The Joy of Jams, Jellies and Other Sweet Preserves (TJJetc) proved to be inspirational with none of that. In fact, in the four months since I've gotten it, I've been preserving nonstop on the weekends (much to the exasperation of my dh, LOL, who is sick of that stockpot always cluttering up the stove). Guess what all of my friends and family will be getting for Christmas this year :D ?

The way I see it, the trouble with the same-old same-old preserving recipes is, you can find most of them already in the grocery store. Strawberry jam, raspberry jam, grape jelly, yawn!! Never fear, TJJetc does have these in case you just need a basic jam or jelly. But while you're taking the trouble of hauling out your jars, lids and rings, why not try something exotic? This Autumn, I've made:

Caramel Apple jam
Fig jam (a favorite)
Fig and Peach jam
Orange jelly
Quince jelly
Banana jam (with a naughty hint of rum)
Strawberry syrup (rave reviews on that one from my pancake lovin' family..real sugar really is better than corn syrup!)
Quince paste (a European delicacy to eat with cheese)
Pear Preserves in syrup with ginger
Cranberry preserves
Feijoa jam

There are so many more to be tried this spring, I can't wait for my peaches and plums to start ripening.

As others have mentioned, these recipes rely less on sugar than most traditional recipes. I like that. Even better, none of them call for commercial pectin. The author explains how to coax out the natural pectins in your ingredients: some, such as raspberries, will set quite nicely with little time or effort. In the introduction she provides a chart which lists which fruits are high, medium or low in pectin and acid, and how the recipes are manipulated so that you can take advantage of that for really fresh tasting jams and jellies with minimal cooking time. Brilliant!

One more thing to be aware of, is that the recipes in TJJetc are mainly small batch (between 2 half pints, up to 4 pints yield). I think this is an advantage, especially when you are trying something new. It saves money and time as well.

I recommend this book to beginners and more advanced preservers, with the caution that you will be hooked...and that your jams and jellies will suddenly be in demand!
72 of 81 people found the following review helpful
3.0 out of 5 stars Sometimes slow food is just *too* slow (great flavors, but anti-pectin view makes many recipes time and energy hogs) Oct. 12 2010
By Cupcake - Published on Amazon.com
Format:Paperback|Vine Customer Review of Free Product
I was really impressed with the wide range of recipes and lovely flavor combinations--based on flavors and information, I would give this book 5 stars.

But I hate it when preserve books categorically snub commercial pectin, regardless of fruit. It's as bad as going the other route and putting piles of pectin and sugar in everything. I agree that commercial pectin is overused and often unnecessary (Ball would probably get you to add it to crabapples), but the alternatives here for preserving low-pectin fruits (that aren't preserved in combination with high-pectin fruits) are to either cook forEVER or to make your own pectin using high-pectin fruits--which you might not have access to in quantity, depending on the season or location. And so making a low-pectin-fruit jam becomes, in effect, making two complete recipes that require constant attention and a good deal more heating energy than just using commercial pectin in those recipes. A 30-minute canning job with a surplus of summer fruit becomes an all-day chore that uses 10x the energy.

I appreciate slow food and understand that it's important to know how to cook in the old way--but not for every fracking thing you make. If you only make one batch of jam a year, maybe that's fine. But if you really want to put up the maximum summer bounty, you just don't have time for making every batch like your great great granny did. Your great great granny probably didn't have a day job. You have to balance the result with the energy cost and pleasure of producing it. Personally, I'd rather be outdoors picking fruit than indoors watching it stew; in other foods, the pleasure is in the production and the tradeoff in time and energy makes more sense.

If there had been commercial pectin adaptations for only the lowest-pectin recipes, I would have given this book 5 stars, because the recipes really are lovely. But adding 10x the time/fuel energy inputs simply to slavishly avoid commercial pectin just strikes me as snobbish, and makes a good chunk of the book practically inaccessible to me.
9 of 9 people found the following review helpful
4.0 out of 5 stars Not for beginners, but a nice reference once you know what you're doing Sept. 7 2009
By Cheyenne Ann - Published on Amazon.com
Format:Paperback|Vine Customer Review of Free Product
I've been canning for a couple of decades, and make a good bit of sweet preserves every year. That said, I tried to read and use this book from the points of view of novice and experienced canners.

Here's what I like:

This book is really well laid out. I really like the alpha arrangement. Peaches are farther in the book than apples. Easy to find things without using the index. I also like the typeset--the overall look of this book is pleasing to and easy on the eyes. Many of the fruits have a little history of the fruit. That means nothing in the long run, but I found it interesting.

I like that there are many no-pectin recipes. I dislike using pectin and this book is a whole volume (372 pages) devoted to pectin-free recipes. Which leads me to what I don't like.

What I didn't care for as much:
Yeah, I try to not use pectin. Sometimes you just can't get a gel, though. I've ended up with enough pancake syrup over the years because something went wrong, and know that you can almost always get your jam to gel in a pinch with pectin. And, as much as I enjoyed reading about homemade pectin, I just don't have the time or desire to make my own right now. Maybe when I retire.

No pictures. I didn't learn to can at my grandma's or mother's knee. I learned it as an adult and from books. A few drawings or pictures would be very useful to a novice canner, such as what a can lifter looks like,and how to stack jars in a BWB. Ball's Complete Book of Home Preserving is a really good beginner reference.

I got a big batch of Palisades peaches this weekend and wanted to use a recipe from this book. There were very few recipes for peaches, four in all, and one called for figs and only two were jams. There are, however, nine recipes for quinces. 14 for plums/prunes, lots for apples. I did try a recipe for kiwi jam and it was good. I will likely not ever can quinces or pomegranates.

Lots of recipes requiring overnight sitting. I was disappointed that many of the recipes I was considering required putting the fruit and sugar in a "preserving" pan overnight. I am 1) impatient, 2) usually short of time 3) not a good enough advance planner to use this book. I also had to look up "preserving pan." Nice definitions of equipment up front. Still not sure if I have a preserving pan, but I probably have enough pans that will do.

I would have liked a few more bigger batch recipes. This weekend I canned many many jars of peach jam and peach orange marmalade in addition to the kiwi jam.

All in all, I liked this book. I am definitely going to try the Caramel Apple Jam. There are so many yummy sounding recipes. That and the overall organization of this book make it a good buy for me.
8 of 8 people found the following review helpful
4.0 out of 5 stars Wide variety of sweet preserves Aug. 3 2009
By kdea473 - Published on Amazon.com
Format:Paperback|Vine Customer Review of Free Product
Growing up, my experience with any sort of "preserving" was our annual mid-summer day dedicated to "put up" corn. As an adult, I continue that (having done so just this past week). My small garden is also overwhelmed with tomatoes and cucumbers (thanks to overly-abundant rainfall this summer).

I picked up this book hoping to expand my knowledge of preserving the "sweet" things I grow (mainly peaches and apples). There are a few peach and apple recipes (including apple butter, one of my favorites), but also a whole lot more I wasn't expecting. The majority of the book is filled with recipes for fruits that are not grown in my area, and certainly are not readily accessible at our local groceries or farmer's markets. (And I'm really only looking to preserve that which I have grown in my garden or gotten from neighbors or friends.)

My favorite part of the book was the author's great introduction to the history and science of canning. As someone with little background in that area, I enjoyed learning more about that aspect. The author mentions that she doesn't use pectin in any of her recipes, which I found interesting. After talking with an elderly neighbor who does extensive canning of her own (and has since she was a child helping her mother), she recommended that I also pick up the Ball Blue Book, which she considers the authority.

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