Gourmet Preserves Chez Madelaine

FINALLY! A book that has fabulous jam, jelly, preserve recipies that are not sickeningly sweet! You actually taste fresh fruit flavor instead of tooth-numbing sugar. Madelaine has perfected a method that, while it takes a little bit longer to produce a bath of jam, actually works with the fruit's natural pectin and sweetness and the results are a product that is far superior to the "fast food" tasting recipies of today. I am really bummed this book is out of print - I have been checking it out regularly from our local library for years and finally decided to buy my own copy!

It's a real shame this book is out of print. It's a collection of terrific recipes--everything from everyday Strawberry Preserves, to No- Sugar Cinnamon Nectarine Jam with Pineapple. The collection covers jams, jellies, marmalades and preserves, plus recipes to use them in anything from cheesecake to souffles. The best part, though, is that Bullwinkel's technique uses much less sugar than most recipes, and either no pectin, or homemade pectin using green apples. This allows the true fruit flavor to come out, unmasked by all the sugar most recipes call for. Recipes are made in small batches to allow the natural pectin to develop, so it may take a bit longer to make the same amount of jam you're used to--but the taste is worth it. Some of my favorites are Blueberry Jam with Mint, Rhubarb Ginger Jam, and Spicy Blueberry Preserves. If you can find this book, grab it!