Blue Ribbon Preserves
Secrets to Award-Winning Jams, Jellies, Marmalades and More
A state fair prize-winner reveals her secrets-and 200+recipes!
Blue Ribbon Preserves features the award-winning recipes, canning tips, and methods for making preserves that have made Linda J. Amendt one of the top prize-winning cooks in the nation. This handy and helpful volume explains how to make the finest jams, jellies, marmalades, preserves, conserves, butters, curds, fruit, vegetables, juices, sauces, pickles, vinegars, syrups, and specialty preserves. Plus, it has a complete canning guide with the latest methods and safety precautions.IACP Cookbook Awards Finalist
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association Of Culinary Professionals (IACP) as a finalist for the
2002 IACP Cookbook Awards Blue Ribbon Preserves was nominated in the prestigious category
First Book: The Julia Child Award for the best cookbook by a new author
The IACP Cookbook Awards are considered to be the "Academy Awards for Cookbooks". Banberry Jam Recipe
Strawberries and bananas make a great pairing of flavors and a great jam.
Makes about 7 half-pint jars
2 1/2 cups hulled and crushed ripe strawberries 1 3/4 cups peeled and mashed ripe bananas 2 tablespoons bottled lemon juice 7 cups sugar 1/2 teaspoon unsalted butter 1 (3-ounce) pouch liquid pectin
In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.
Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 10 minutes, pint jars for 15 minutes.
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