Title: Blue Ribbon Preserves

Author: Linda J. Amendt

Publisher: The Berkley Publishing Group

Recipes: 200+ recipes for jams, jellies, preserves, butters, marmalades and more!

Level: Beginner to Advanced

Cover: Softcover

Pages:  368

Highlights: Linda Amendt is an award-winning canning preserver. Her book Blue Ribbon Preserves carefully outlines the processes, equipment, safety precautions and recipes to make delicious jams, jellies, marmalades, and more. Her book is a tool for anyone to help revive the tradition of old, preserving fruits and vegetables for nutrition all year round. 

Linda begins her book with chapters on how to find quality ingredients, the correct equipment, and instructions on canning principles. She covers finding ingredients from local stores, Farmer’s Markets, Homegrown, and more as well as how to select and prepare them. Linda covers the science behind canning, talking about pectin and citric acid, as well as the safety precautions necessary for pressure canning and food safety. Finally, Linda discusses tips on entering your canning into Fair competitions from personal award-winning experience. Even if you aren’t interested in entering your creations into World Fair competitions, you’ll learn how to have the best tasting jams, and enjoy her stories from experience along the way. 

If you’re new to the canned preserves world you may be wondering, What’s the difference between all those jams, jellies, and marmalades? Thankfully, Linda divides her book in just that way. Each chapter is separated by canning type and begins with a section explaining the unique qualities of the product. She covers selecting ingredients, what equipment you’ll need, how long it is good for, and the process to can each different product. This introduction is followed by several delicious recipes with a variety of flavors and detailed directions.

Recipes like fruit jams, salsa jam, apple cider jelly, bartlett pear marmalade, pomegranate preserves, tropical peach conserve, pumpkin butter, barbecue sauce, applesauce and so much more!

We never realized how useful canning can be! You can even learn how to can pickles, flavored vinegars and syrups, pie fillings and cordials. The possibilities and flavor combinations are seemingly endless!

Linda even includes a helpful troubleshooting guide at the back of the book for consultation if you fear something went wrong, and a metric conversion chart. The layout of Blue Ribbon Preserves has the comforting look of traditional cookbooks, and may remind you of your grandma’s instruction while you work to pickup a traditional craft. With this book by your side, you’ll be making blue-ribbon-winning preserves in no time!