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175 Best Jams, Jellies, Marmalades and Other Soft Spreads | 
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| Author: Linda J. Amendt
Publisher: Robert Rose
Category: Book
List Price: $21.95
Buy New: $13.79
You Save: $8.16 (37%)
New (21) Used (5) from $13.79
Avg. Customer Rating:  5 reviews
Sales Rank: 265566
Media: Paperback
Edition: 1
Number Of Items: 1
Pages: 304
Shipping Weight (lbs): 1.5
Dimensions (in): 9.9 x 7 x 0.8
ISBN: 0778801837
Dewey Decimal Number: 641
EAN: 9780778801832
ASIN: 0778801837
Publication Date: April 11, 2008
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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Product Description
Preserve the very best in available fresh foods. Home canning is fun and exciting for the whole family, and enjoying homemade treasures is an unbeatable pleasure. In 175 Best Jams, Jellies, Marmalades and Other Soft Spreads, Linda J. Amendt shares her recipes and techniques for preserves that are easy to make and enjoyable any time of year. Instructions are easy to understand and complete. Along with reliable recipes is a preplanning guide, essential for a successful home-canning project. Canners and their lucky family members and friends will experience the tasty pleasures of such preserves as: - Caramel apple jam, seedless blackberry jam, cherry raspberry jam, strawberry peach jam, sweet onion jam
- Apple cider jelly, boysenberry jelly, nectarine jelly, basil jelly
- Citrus trio marmalade, red onion marmalade, bing cherry marmalade, Tequila lime marmalade
- Blackberry preserves, apple raisin conserve, pineapple apricot conserve
- Apple butter, plum apricot butter, lemon curd, sunrise curd.
From expert techniques to safety concerns and choosing the right equipment, the author shares what every home canner needs.
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| Customer Reviews:
 Boring Collection of Basic Recipes October 10, 2008
Beautiful photos, 175 (basic) recipes... But let's face it: to make tasty fruit jam & preserves, what do you really need to know? Fruits, Pectin, Sugar, Lemon Juice...Voila! This book tells you no more than that. I found the recipes in this book a bit boring. I was expecting a more inspiring collection of eye-opening recipes and/or combination of fruits, but most of them are those you already know. Processing of canned food is all the same anyway. If you want a jam-making book, just get the "Ball Blue Book" - probably, that's the best and ONLY book you'd need. If you want a bit more fancy recipes with twist, just google them.
 Best Jams ever! May 25, 2008
6 out of 6 found this review helpful
I really love this book! The recipe collection is extensive. There are so many delicious sounding recipes that I didn't know where to start. I don't have a lot of experience in home canning, so I read the introductory how-to chapters thoroughly: "Soft Spread Basics" and "Canning Made Easy". They contained a lot of very helpful information. I tried the Strawberry Pineapple Jam and the Strawberry Peach Grand Marnier and they are both fabulous! The recipes are easy to read. I can't wait to try Three Onion Marmalade. The pictures are mouth-watering.
Great guide for soft spreads May 22, 2008
1 out of 3 found this review helpful
I own the author's first book as well. I enjoyed the first book better because it contains veggies and much more. Blue Ribbon Preaserves has more over all canning info if you are looking to do more, I suggest you purchase that one too. But the Jams and jellies in this book are outstanding recipes. I enjoyed this book a lot. The recipies I've made, so far 5 of them, have all turned out wonderful! I love the new combo fruit recipes in this book as well. I like that it has photos, which is something her first book did not have. I am a huge fan of this author so I was not disappointed.
But the only thing I noticed is that some of her recipes in this book are also in the first one and they have changed. Which is confusing. But I am going to try the new version of her Apricot Jam and see how it turns out.
I made the Candy Apple Jelly in this book and it was really good, the kids love it!
The ultimate resource May 5, 2008
7 out of 7 found this review helpful
175 Best Jams, Jellies, Marmalades and Other Soft SpreadsBuy this book and only this book, and you will not be disappointed. You just have to respect the advice of a woman who has won hundreds of prizes for her spreads, and now is a state fair judge and teacher. First class instructions and explanations, and the jam that I made with frozen berries was the best ever.
Fabulous Book!!! May 4, 2008
9 out of 9 found this review helpful
I loved Linda Amendt's first canning cookbook, Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More, and eagerly awaited the release of this new preserving book. I wasn't disappointed. This book is amazing! The impressive collection of spreads and creative combinations of flavors are awesome. I never knew there could be so many wonderful things to spread on toast! Just imagine - a whole book dedicated to delicious jams, jellies and other tantalizing spreads.
The book has a really nice layout with one recipe per page and longer two-page recipes placed on facing pages so you don't have to turn the page to follow the recipe text. The recipe instructions are complete and straightforward, making them very easy to follow. There are even two extensive and thorough chapters on Soft Spread Basics and Canning Made Easy so the book is perfect for both seasoned canners and those new to home canning.
The wide variety of recipe chapters range from Single Fruit Jams, Mixed Fruit Jams, and Jellies to Marmalades, Preserves and Conserves, and Butters and Curds. There are even exciting chapters with awesome recipes for Savory Spreads and Drunken Spreads. The sixteen pages of full color photographs are gorgeous and made my mouth water just looking at them.
I was so excited that I couldn't wait to get into the kitchen and start canning. So far, I've made Strawberry Daiquiri Jam, Pear Lime Jam, Apple Pear Preserves, Blueberry Pie Preserves, Orange Juice Curd, Tangelo Marmalade and Basil Jelly. Oh, my goodness! All of them turned out beautifully and the flavors are out of this world!! My family and I are in preserves heaven!!!
I can't wait for cherries, plums, apricots and peaches to come into season so I can make Cherry Almond Preserves, Plum Cherry Jam, Apricot Pineapple Marmalade, Apricot Amaretto Jam, Strawberry Peach Jam and Peacharita Jam. Yum!
Linda Amendt sure knows her subject and this fabulous book is an absolute must for every home canner's library.
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