Homemade Preserves: Traditional and Modern Recipes Review

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(More customer reviews)This book is a cornerstone of our kitchen. The recipes are short, unfussy, and they really work; they are sturdy enough to work with fruit that is moister, dryer, sweeter or less sweet from season to season. NONE of them requires the use of added pectin. Having learned to cook jam and jelly with no pectin and great success, I now scoff at other methods. This is a great book for cooking fabulously flavorful, all natural and pure preserves from your garden bounty.
Favorite recipes include: Apple-Lemon Jelly, which we use as a sturdy base for making all types of derivative jellies such as Cinnamon Apple, Hot Chili Pepper, Anise Jelly, Mint Jelly, etc. Another favorite is Creamy Lemon Curd: our friends eat it by the jarful. A third favorite is Orange Marmalade, which we have also executed with Lemons, Grapefruit, and combinations of citrus; if a variety of spices are added, it becomes delicious chutney.
The only caveat is that on my stove (electric), the cooking time is much longer than that indicated in the recipes, in order to reach jelly-making temperature.

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A guide to preserving, bottling and pickling fruits and vegetables in season.

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