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The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits by Linda Ziedrich

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Notes about this book

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Notes about Recipes in this book

  • Black currant jam

    • Breadcrumbs on July 21, 2015

      p. 124 – I couldn’t believe my good fortune when I spotted a basket of black currants at the local market and there was only one possible use for them when I returned home…JAM!! Blackcurrant jam is one of my favourites and there’s simply nothing better than homemade. I reduced the sugar in this recipe slightly but otherwise made as directed and this was blackcurrant jam perfection. Not much else to say really! Yes, I’ll make this again. Photo here: http://chowhound.chow.com/topics/1019558?commentId=9649882#9649882

  • Golden quince marmalade

    • hillsboroks on October 10, 2015

      This marmalade has a luscious flavor and bright golden color! I had to simmer the quinces in the syrup for almost twice as long as the recipe called for to get my quinces to soften but the results were worth it. I put the marmalade in 4 oz. Mason jam jars and processed them 10 minutes in a water bath. This recipe made 6 small jars plus a little extra that went into the refrigerator for immediate use.

  • Raspberry jam

    • moiragunn on August 14, 2014

      this is the BEST and easiest jam ever.

  • Smooth raspberry jam

    • jenmacgregor18 on July 11, 2016

      We picked around 6 pounds of black raspberries from our bushes. They're typically seedy; but this year they seem even more so, because they're smaller due to lack of rain. I tripled this recipe. I removed about the seeds per Linda's instructions by using a food processor & then sieving. I cut back by about 1/2 cup of sugar. Made 12 pints. Jam turned out well & tastes great. I think next time though, I'll remove the seeds from about 2/3 of berries, just because they did seem seedier.

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  • ISBN 10 1558324054
  • ISBN 13 9781558324053
  • Linked ISBNs
  • Published Apr 15 2009
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Harvard Common Press,U.S.
  • Imprint Harvard Common Press,U.S.

Publishers Text

Homemade preserves are the perfect way to enjoy a favorite fruit all year long. They're also inexpensive and, in this book, are made without commercial pectin or other artificial ingredients. For novices, a thorough guide to equipment, techniques, and safety is followed by essential recipes such as Raspberry Jam, Apple Butter, and Concord Grape Jelly. More experienced preservers will be delighted at innovative offerings including Blackberry Vinegar, Red Grapefruit Marmalade, and Brandied Peaches with Vanilla.

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