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

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.

I found these recipes to be similar to ones my Southern grandmother made. They were easy to make and full of flavor. The taste is far superior to that of the typical store-bought fare. Jelly and jam making is not hard, but finding a good recipe seems to be an ordeal. (I did write off my first jelly making session as a lesson learned, but that was before this book came to my attention.)

This book is wonderful! The recipes are outstanding and the selection is impressive -- from jams and jellies to ice cream toppings and pie fillings, and everything inbetween. The text at the beginning of each recipe chapter and the separate chapters on tools and ingredients are very interesting and informative. I appreciate the author's attention to detail and her emphasis on using proper canning techniques so that the food you prepare for your home table will be both delicious and safe to serve.I have made dozens and dozens of recipes from this book and they have all turned out great -- outstanding flavor with beautiful color and perfect texture. The Salsa Jam, Banberry Jam, Cherry Marmalade, Peach-Pineapple Preserves, Jalapeno Jelly, Strawberry-Raspberry Jelly, Asian Marinade, Basil Marinara Sauce, Pineapple Upside-Down Ice Cream Topping, and many more have become family favorites.I never had much luck with jams made using the long-cook method, or homemade pectin. They took forever to make, it was nearly impossible to figure out when they were done, and they just never worked right. My jams ended up being either thin and watery or overcooked and hard as rubber. So, I really appreciate the wide variety of traditional and exotic soft spread recipes the author offers that use packaged pectin. Now, my jams turn out perfect every time and they are very quick to prepare. For people who still prefer to make spreads using the long-cook method, there are several chapters in this book filled with many other wonderful recipes that make it well worth the purchase. There are recipes for butters, curds, fruit, juices, vegetables, pickles, sauces, vinegars, syrups, liqueurs, pie fillings and ice cream toppings.I had never thought about entering my canned goods in a fair competition but, after reading this book, I just might try it myself for fun. It was interesting learning how judges use the USDA standards to evaluate the entries plus the flavor and texture criteria that are used to choose the winners. I now understand the reasons why it is so important to only use the approved, modern methods of canning and processesing, not just for fair competitions, but also for the foods I will serve daily to family and friends.This is an excellent cookbook and I highly recommend it for both experienced home canners and those who discovering the fun and joy of home canning for the very first time.

I am quite impressed by this cookbook. It is extremely well written, very thorough and interesting. The author presents her information and recipes in a flowing, easy-to-understand style that makes this cookbook very user-friendly. She explains every step in detail without talking over the heads of people new to home canning or talking down to experienced canners.Unlike other preserved foods books, Blue Ribbon Preserves goes way beyond the basics. The author's special techniques and advice are invaluable and make home canning a wide variety of preserves easy for anyone. There is a huge selection of all manner of delicious recipes ranging from standard flavors to the exotic. The descriptions and instructions are so clear that every step is easily understood.While I personally do not have any plans to enter my preserves at fairs, the author's stories and discussions on fair competitions are quite interesting and informative. I have used her competition techniques to improve the quality of every preserve I make and serve to my family. For someone who does enter their preserved foods into fair competition and wants to win blue ribbons, the author's advice and insider secrets are essential. For everyone else - they will help you create exceptional preserves for gifts and home use.

Blue Ribbon Preserves is a great cookbook for home canners of all levels of preserving experience and skill. It is easy to read and follow, with the comprehensive canning text and detailed recipes presented in a clear and understandable manner. Linda Amendt's impressive wealth of knowledge, special techniques, recipes and expert advice make this delightful and impressive book a gold mine of information for anyone interested in home canning.The author presents the latest modern canning techniques and safety precautions and explains the importance of each step in the canning process. She is also careful to explain why old-fashioned and out-dated canning methods should not be used, and how the use of old-style and nonstandard canning jars can lead to serious problems.In entering my preserves at the State Fair the past few years, I have been disappointed at not winning blue ribbons. After reading the extensive chapter on fair competitions and Linda's helpful advice and preparation tips in each recipe chapter, I now understand the judging process and am confident I can win those precious blue ribbons. I am grateful to the author for her generosity in sharing her secrets to winning so many awards with the rest of us fair entrants.I have made several of the delicious jam and jelly recipes, as well as fruit, juice, sauce and pickle recipes, and all have yielded perfect results. Blue Ribbon Preserves has become my 'Canning Bible' and I will use it again and again with each new canning season. I am giving copies of this wonderful book as Christmas gifts to many friends and family members who enjoy making preserves.