Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More: A Cookbook

I love this book! I’ve purchased three over the years. Two as gifts. The author covers everything you’d want to know about how to can anything! She explains the rationale to the how’s and why’s to the mystery of canning. I bought it to make jams (concord and pomegranate) yes pomegranate jam. It’s very time consuming to make pomegranate jam but well worth it using a ricer. The concord jam is labor intensive but well worth it as well. Don’t get me wrong, all her recipes are great, easy to follow and full proof. Follow what she recommends and you’ll be happy with the results. Easy read and entertaining. Breaks the variety of items to can down in chapters and has a detailed index. A must resource canning book!

Ordered this book before I started canning for the season this year, and have tried out a couple of recipes so far. The ones I have tried have turned out absolutely amazing! Looking forward to exploring new things as I go along.

I have made two recipes from this book...strawberry pineapple jam and the Bartlett pear marmalade, and both came out very tasty although did not gel as well as I would have liked. To this day, the pear marmalade is still a bit runny. Granted, I am fairly new to making jam, but I was a little disappointed.The other thing I would have liked to have seen in this book was recommended times for processing with a pressure canner. I have a flat-top range and can't use any of the enameled canners, and so bought a pressure canner to use instead. I had to just go by the manufacturer's recommended times for the pressure canning which is fine, but considering that pressure canning is the most recommended method for safe at-home preserving, I would have liked it if the author would have included recommended times along with the water bath canning times.Good book though...looking forward to making more recipes from it.

Canning

I have been putting up jams and other preserved food for more than thirty years, and of the many books I have on preserving, this is my favorite. It would probably be overwhelming for first-timers, who should buy the Ball Blue Book to start, but for anyone with experience these recipes are wonderful.I cannot vouch for the pickling sections - my husband cannot eat pickles so I don't make them, but the jam, jelly and marmalade recipes are fabulous. The nectarine jam recipe alone is worth the price of this book - I made several batches of nectarine and next year I will make more - these jars are flying off the shelf. The "Peach Melba" recipe, using the classic combination of peach and raspberry is incomparable, and the Apricot-Plum and Apricot-Pineapple recipes are just excellent. I have not been disappointed in any recipe, and I envision using a number over the coming seasons for which I didn't have time this summer.

After picking and choosing recipes out of many different canning/preserving cookbooks, I can truly say this one stands out. It is beneficial for both the beginner and the expert, as it covers the basics in clear detail, and has a wide range of recipes from the delicious basics to the exotics. Those interested in competing or in just having their canned gifts make the best impression will find practical information on how to make their products look and taste as good as possible--even how to clean the jars so they sparkle! (use vinegar) My hats off to the author! My only wish is that this would be available in hardcover or in lie-flat binding, because I know it is going to get used for YEARS in my canning kitchen.

An award winner. Simple instructions. Consistent results. Easy preserves methods for home use from start to finish. Outlines reasons to start right or not at all. Outlines substitutions.

This book is great! It includes a wide range of preserving recipes with clear, easy, and accurate instructions. I have already made two of the recipes and received very positive feedback from my family.

Recipes awesome

Good recipes

This is a excellent book.

great