Sensational Preserves: 250 Recipes for Jams, Jellies, Chutneys and Sauces and How Review

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(More customer reviews)I am a very experienced home canner and I was not impressed by this book. It was written primarily for a European audience by a British author and many of the ingredients are difficult to find. There are also a number of unusual recipes - Carnation Liqueur, Elderflower Cordial, Goat's Cheese in Oil, Pickled Walnuts - that I did not find appealing.
A number of the jams, jellies and marmalades I made following the recipe directions set up too firm, while others failed to set at all. For most of the recipes, the author's instructions require the sugar to be warmed in the oven for 20 minutes, a tricky and time consuming task at best, before the sugar is added to the fruit. There are also a lot of recipes for fruits and jams preserved with alcohol.
A substantial number of recipes do not give processing instructions. Of the recipes that the author does suggest processing in a boiling water bath, many are too low in acid to be safely processed by this method. European canning standards differ from those of the USDA.
While the pictures in the book are pretty to look at, the flavor and texture of the finished preserves are not really all that good.

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The art of preserving--brought right up-to-date! Sweet or tangy, to spread on bread, eat on the side, or spice up a dish: these 250 recipes for preserves of every description shrug off the gingham-clad image traditionally associated with jam making. From fresh and fruity conserves to sweet and sour chutney, they'll all add zing to a meal. Along with definitions of every variation--including fruit cheese, mincemeat, glacéd fruit, and vegetables in oil--there are "watchpoints" that warn you about common mistakes and help assure your preserve will come out just right. And, there are a range of delicious recipes in which preserves figure as the main ingredient. Just imagine biting into a yummy tangerine marmalade soufflé for dessert, or the taste of warm duck salad with blackberry dressing. Ordinary sausages and potatoes become out of this world when paired with plum and red onion confit. The pictures on every page will simply make your mouth water!

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