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(More customer reviews)I cook quite a bit but have never made jelly. I only remember my mother's way with pounds of fruit, parrafin, dozens of jars and a mess for days. But this isn't it!! This is not your mother's jelly making book! I can't believe how easy it is -- and the recipes in this book all make small batches -- usually around 6 or 8 jars! My favorite so far is the port wine spice jelly but there are so many chutneys and jams I want to try. I can't believe how great this recipe list looks and in an Idiot's Guide! I'll start paying more attention to these smart little orange books now.
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It's easy to concoct scrumptious spreads with this indispensible cookbook, featuring step-by-step tips and directions-and some unique flavors to make top-quality toppings and fillings.€152 prize-winning recipes for jams, jellies, conserves, marmalades, fruit butters, and chutneys including no-cook varieties, and sugar-free varieties€ Teaches how to prepare, set, and save preserves with the latest in canning equipment, techniques€ Includes recipes for both traditional single-fruit flavors (Raspberry Currant, Apple Cider) and combinations (Kiwi Mango, Apricot Orange Butter)
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