Preserving the Taste Review

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(More customer reviews)I can't recommend strongly enough that anyone interested in preserving track down a copy of this book. It's by far the best preserving book I've found, and it's scandalous that it's out of print. If I hadn't found this book, I might have made my apricot preserves with a recipe that called for 7 cups of sugar. Anyone who has ever tasted a ripe apricot knows it doesn't need 7 cups of sugar to taste good. The recipes here respect and value the flavor of the fruit, and they use simple, clear methods to produce soft-set, spoonable preserves. The author only uses commercial pectin when she's making something like pepper jelly that has *no* natural pectin in it. The majority of the recipes are just fruit and a small amount of sugar. She teaches you to make your own pectin from tart apples, and she calls for the homemade pectin in some of these recipes. After reading this book I feel confident to create my own preserving recipes so that I can get the flavor and texture that I like. I found this book much more unique and empowering than the other books on the subject, like Blue Ribbon Preserves.

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Home cooks learn to make small batches of jams, jellies, preserves and pickles with intense flavors. Called a jam genius by Gourmet magazine, Edon Waycott's jams and preserves are made with fresh-picked fruit, a minimum of sugar, and all-natural homemade pectin made from tart, green apples. The 63 recipes include classics such as apple butter, plum jam, and peach preserves, as well as several of Waycott's original recipes.

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