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America’s Test Kitchen Special Issue: Foolproof Preserving (2017): Small Batch Jams, Quick Pickles, Bold Condiments, and More

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Notes about this book

Notes about Recipes in this book

  • Classic strawberry jam

    • jumali on June 29, 2016

      This is fabulous jam--not overly sweet, and not at all rubbery like some recipes that use pectin. Wear an oven mitt while stirring--the mixture spatters and is *very* hot. I'll be making a second batch to give to friends. My jam reached 217 degrees in exactly 20 minutes.

  • Classic peach jam

    • Aggie92 on August 31, 2016

      My first time to make homemade jam. This recipe couldn't be easier to follow and made an outstanding, not too sweet jam with tons of peach flavor. I never could get my jam to reach the correct gelling temperature in the recommended amount of time, so I did the frozen plate test and it was ready. I got 5 half pint jars instead of 4, not sure how, but not complaining either.

  • Classic plum preserves

    • Aggie92 on September 26, 2016

      Love, love, love this recipe. I am fairly new to jam making and this could not have been easier. I used Italian plum from my overabundant backyard tree. If I weighed the plums before pitting and chopping I got 4 half pint jars of jam and if I just went by the 8 cups of chopped fruit I got 5 half pints. Either way the jam was fantastic. I also experimented a little and made Plum-Amaretto Preserves by stirring in 1/4 cup of Amaretto right before spooning into the jars. And I made Plum-Orange Preserves by adding 1 Tablespoon of finely grated orange zest before cooking. Both variations are delicious.

  • Classic strawberry jam

    • jumali on June 29, 2016

      This is fabulous jam--not overly sweet, and not at all rubbery like some recipes that use pectin. Wear an oven mitt while stirring--the mixture spatters and is *very* hot. I'll be making a second batch to give to friends. My jam reached 217 degrees in exactly 20 minutes.

  • Classic peach jam

    • Aggie92 on August 31, 2016

      My first time to make homemade jam. This recipe couldn't be easier to follow and made an outstanding, not too sweet jam with tons of peach flavor. I never could get my jam to reach the correct gelling temperature in the recommended amount of time, so I did the frozen plate test and it was ready. I got 5 half pint jars instead of 4, not sure how, but not complaining either.

  • Classic plum preserves

    • Aggie92 on September 26, 2016

      Love, love, love this recipe. I am fairly new to jam making and this could not have been easier. I used Italian plum from my overabundant backyard tree. If I weighed the plums before pitting and chopping I got 4 half pint jars of jam and if I just went by the 8 cups of chopped fruit I got 5 half pints. Either way the jam was fantastic. I also experimented a little and made Plum-Amaretto Preserves by stirring in 1/4 cup of Amaretto right before spooning into the jars. And I made Plum-Orange Preserves by adding 1 Tablespoon of finely grated orange zest before cooking. Both variations are delicious.

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Reviews about this book

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  • Published Aug 01 2017
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Kitchen-Tested Recipes For Great Results Every Time

There is nothing more disappointing than jams and jellies that don't set up, soggy pickles, and condiments too lackluster to give as gifts. Make your efforts count with our step-by-step guide featuring 52 obsessively tested recipes. The test kitchen demystifies the process, explains the science behind it, and tells you exactly which equipment you need (and don't need).

Recipe Categories Include: Sweet Jams and Jellies, Savory Jams and Chutneys, Pickles, Tomatoes Year-Round, Fruit in Syrup, Condiments and Fruit Butters.