Gourmet Preserves Chez Madelaine: Elegant Marmalades, Jams, Jellies, and Preserves In Small Quantities--Plus Quick Breads, Tarts, Scones, Muffins, and Desserts by Madelaine Bullwinkel

  • Testing for pectin (page 12)

    from Artisanal Preserves / Gourmet Preserves Chez Madelaine:: Small-Batch Jams, Jellies, Marmalades, and More Artisanal Preserves / Gourmet Preserves Chez Madelaine by Madelaine Bullwinkel

    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: fruit juice; grain alcohol
    show

  • Show all Recipes...

Notes about this book

  • aeader on July 12, 2020

    Blueberry Jam with Mint (p. 60) Really wonderful flavor, used spearmint from the garden and fresh picked NJ blueberries. It takes longer (almost 20 min) to thicken after bringing to a boil, and only yielded 3.5 cups (not 5 as stated) for me both times I made it. Would definitely make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Food in Jars

    ...there’s much to be said for quieter books that put the focus on the words and recipes rather than the art...focuses on the sweet side of preserving rather than trying to cover the entire spectrum.

    Full review
  • ISBN 10 0809253399
  • ISBN 13 9780809253395
  • Published Feb 01 1984
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher McGraw-Hill/Contemporary
  • Imprint McGraw-Hill/Contemporary

Publishers Text

The delightfully old-fashioned art of putting up needn't mean crates of fruit, interminable water baths, and a sweltering kitchen. The 130 delicious recipes in this book--including Cherry Preserves with Cassis, Apple-Ginger Jam, Cinnamon-Citrus Marmalade with Apricots, Ratatouille Marmalade, and Kir Cocktail Jelly--are made with small quantities of fruit and standard kitchen equipment.


Prepared without commercial pectin, the preserves are lower in sugar than most, allowing the full flavor of the fruit to shine through--and some are made with no refined sugar at all. As a tasty bonus, the book gives recipes for quick breads and muffins that are perfect complements for the jams and jellies, as well as for desserts that make delectable use of those homemade preserves. Author and preserves aficionado Madelaine Bullwinkel offers reassuring professional advice, how-to illustrations, and timesaving techniques that make the process surprisingly simple. Expert tips for solving common preserve-making problems, such as jellies that refuse to firm up, as well as a seasonal guide to fruits and veggies are also included.

Other cookbooks by this author