"Yvonne's expertise in the art and science of preserving is an admirable
combination of creativity, accuracy and good taste. Her recipes are all winners!"
- Carol Ferguson, former food editor of Canadian Living and
Homemakers magazines, author of The New Canadian Basics Cookbook.
Written by three-time Grand Champion Jam and Jelly Maker
(awarded by the venerable Royal Agricultural Winter Fair, Toronto, Canada.)
See Author Bio.
Written for the novice and expert alike, Prizewinning Preserves will entice you to try fabulous pairings of seasonal or imported fruit, as well as preserving using wine, herbs or edible flowers.
Recipes are in small batches, with easy step-by-step instructions. Preserving need not be an all-day event. You will be amazed at your success too, even if it is your first time. Jam recipes include single fruit favorites (strawberrry, raspberry, blueberry, etc.) as well as
interesting combinations: Wild Blueberry Banana, Peach Lavender, Ginger Pear with Crème de Cacao, Cherry Cran-Raspberry, Gooseberry Orange, Kiwi Watermelon and Strawberry Margarita.
It's not just jam. A profusion of conserves, jellies, marmalades, fruit butters, mincemeat, chutneys and no-cook jams and spreads are included to tempt your palate. Indulge your taste buds with Nectarine Apricot Cherry Conserve, Rosemary Apple Cider Jelly, Spiced Pear Butter, Cranberry Orange Marmalade, Carrot Apple Mincemeat, Mango Peach Chutney, Tropical Tango Spread and more.
Included is one of the best scone recipes for enjoying your preserves on as well as sweet and savory recipes using preserves: Marmalade Pecan Cookies, French Apple Tarts, Stuffed French Toast, Peach Barbecue Sauce, Garlic Chicken Portobello.
Also includes:
- Up-to-Date Canning Procedures
- Equipment Needed
- Tests for Setting Point
- Tips for Prizewinning Results
"Don't settle for store-bought jam!"
"Making wonderful preserves, for ourselves and to share, is satisfying and done not because we have to anymore, but because we want to. We enjoy picking berries, or we go to markets and bring home too much fruit because it all looked so good. We want to capture summer tastes to savor in the off-season. We want to reconnect with some of the simpler things in life, and feed our souls too. We want to give something that has taken something of ourselves to give. We love homemade. We love bread and jam."
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Prizewinning Preserves
(212 pages, c.2001 Prentice Hall)
To order books: ISBN # 0-13-040550-7
Chapters / Indigo
www.chapters.indigo.ca
Richters Herb Specialists
www.richters.com
The Cookbook Store
www.cook-book.com
1-800-268-6018 (Canada and the U.S.)
Canbook Distribution (wholesale)
1-800-399-6858 (Canada)
To order books: ISBN # 0-02-864486-7
Also sold as "The Complete Idiot's Guide to Jams, Jellies and Preserves" (271 pages,
c. 2003 Alpha Books) in the U.S. market.
Available in major bookstores including Barnes and Noble as well as from
Amazon.com.
(It contains exactly the same information and recipes as Prizewinning Preserves,
with additional tips, written in the Idiot's Guide format/style.)
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