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

• Kumquat marmalade

  • rachel821571 on May 08, 2026

    Absolutely perfect consistency and crystal clear! I’ll never make another kumquat marmalade. I used some pretty old fruit and it still turned out fantastic. Kumquats remind me of how Sunny D used to taste, but in a good way ??

• Japanese plum jam

  • abrownb1 on September 10, 2021

    Might be my favorite jam so far! Nice and tart like sour cherry but no extra pectin needed so it's a joy to make. Perfectly sweet with the methley plums I used.

• 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 half 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.

• Strawberry-rhubarb jam

  • abrownb1 on July 01, 2023

    Lovely recipe for a soft set jam (my favorite!). It's definitely strawberry forward but the rhubarb is a nice back note. I added a vanilla bean and also a bit of rose water to half the batch which was a nice change of pace and works well in baked goods. I refrigerated for a day after the initial boil (lessons fruit float too) and also slightly reduced the sugar to no ill effect.