175 Best Jams, Jellies, Marmalades and Other Soft Spreads

I LOVE jam/jelly recipes with alcohol in them! I live in Texas and it is legal for us to have "cottage businesses". So I make jams/jellies to sell to friends and neighbors. Usually if you buy one jam/jelly book you pretty much have 50-70% of all the recipes in other books. But I have never seen a jam/jelly book with recipes for alcohol based spreads. And there are MANY of them: Apple Calvados Jam, Apricot Amaretto Jam, Blackberry Cabernet Sauvignon Jam, Cherry Brandy Jam, Orange Grand Marnier Jam, Peacharita Jam, Pineapple Rum Jam, Plum Rum Jam, Raspberry Chambord Jam, Sherried Strawberry Jam, Strawberry Daiquiri Jam, Strawberry Peach Grand Marnier Jam, Apple Cider Calvados Jelly, Cabernet Sauvignon Jelly, Cherry Amaretto Jelly, Champagne Jelly, Margarita Jelly, Mimosa Jelly, Pina Colada Jelly, Raspberry Jelly, Sangria Jelly, Tarragon Wine Jelly, Orange Jack Marmalade, South Seas Marmalade, and Tequila Lime Marmalade. I have personally made the Margarita Jelly and the Strawberry Daiquiri Jam, and they are both OUT OF THIS WORLD. I have people who buy the jars by the dozen they like it so much! In the Margarita Jelly I include the zest of 3-4 limes. It takes this jam OVER THE TOP! Not to mention it just looks more appetizing. Instead of a jiggling jar of yellowish green jelly, it is studded with beautiful green bits of lime zest! (see customer images) I didn't buy this book to learn how to can but it does have some good instructions…just no pictures. There are very few pictures in this book, which isn't a deal breaker but I feel that if people could see how beautiful some of these jams come out they would be more willing to make them.

This book is great!! My Nana taught me to make jelly and jam 25 years ago using the very same simple and easy to follow steps that Linda shows us. My favorite part of the book is her recipes: good old-fashioned stand-bys and new-fashioned favorites that have a twist, but remain within the realm of possibility for the majority of regular folks. Nothing ticks me off more than to spend good money on a book only to find, when it arrives, there is beautiful photography and not one recipe that I would waste my time preparing because no one I know would eat it. I have made several of the 175 in Linda's book for friends, family, and co-workers. They continually beg for more!! I have given only jam and jelly as presents for most of the above mentioned people for the last 6 years and every person begins in October telling me "what kind" of present they would prefer. Using the recipes from this book, giving each person one or two 8 ounce jars of jam or jelly I estimate it costs me about $1.50 per jar, including the cost of the jar. How can you get more cost efficient than that?!?!?!I would also recommend her other book: Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades, and More. With encouragement from a family member, I used to her book, entering our local county fair last year for the very first time in my life. I entered seven of my Nana's recipes, using Linda's advice, and won four 2nd place ribbons on my first time out!!! What a great thrill!If you try nothing else in this book, make the marmalade! I'm telling you it will change the way you think about marmalade, especially if you have never cared for it. Please try it, it rocks!!!

I'm an experienced jam and jelly maker from way back, and I got very excited about this book. I highly recommend buying it! It continues the brilliant legacy of the author's previous prize-winning Blue Ribbon Preserves -- which guided my friends and me to winning some prestigious ribbons in state and county competitions.The author really took off with this book, and put together combinations of jams, jellies, and spreads that make for kicky, out-of-the-ordinary flavors. If you had any of these spreads at a bed-and-breakfast, you'd be begging for the recipe. So far, the Pear Lime Jam and the Strawberry Peach Grand Marnier Jam have been big hits in my house, but I want to break loose and get them to try the Apricot Amaretto jam and South Seas Marmalade too.Apart from fruit jams, the author also explores some exciting herbal and savory jams -- the kind of fascinating side accents you find at the finest restaurants next to the pricey entrees : Basil Jelly, Garlic and Carmelized Onion Jam, Salsa Jam, and Southwest Jelly.The book is comprehensive too, and explores curds, conserves, fruit butters, marmalades, jams, jellies and other soft spreads -- but in an inspired and fun way, never tedious or long winded.This book is most definitely NOT just about fruit, sugar, and pectin, like some other reviewer said. In fact, I think that reviewer must have read a different book!This book is about inspired combinations, exploring surprising and exciting vistas of flavor and taste.I'm giving some of these wonderful new concoctions for Christmas to special friends -- savory and sweet gifts of my hand that they can enjoy through the long winter.

I found this book really helpful with lots of tips and easy instructions. My friends and family love the jams I've made and gave away for the holidays. I'm getting request from them this month for more jam!I go to the farmers market and pick up whatever fruit specials they have. I freeze the fruit and then make the jam at a later date.So far I've made: Raspberry Jalepeno Jam (family favorite), Red Pepper Jam (Hubby's favorite on bagels with cream cheese), Blackberry jam, Triple berry jam, strawberry orange jam, candy apple jam, strawberry pineapple jam, strawberry margarita jam, blueberry pie jam. The apple, walnut and raisin conserve is so pretty in the jar.If you have always wanted to try making jams but are nervous about getting started I suggest trying this book. You won't be disappointed.

I love love love this book! I use this book every summer with every fruit that I find in the Farmers Market. You won't be sorry if you got this book to your collection in the kitchen