Paperback; Published 3/1/2005; 256 Pages; ISBN 9781572840782
Out of Stock - Item #316952
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Prepared without commercial pectin, the preserves are lower in sugar than most, allowing the full flavor of the fruit to shine through--and some are made with no refined sugar at all. As a tasty bonus, the book gives recipes for quick breads and muffins that are perfect complements for the jams and jellies, as well as for desserts that make delectable use of those homemade preserves. Author and preserves aficionado Madelaine Bullwinkel offers reassuring professional advice, how-to illustrations, and timesaving techniques that make the process surprisingly simple. Expert tips for solving common preserve-making problems, such as jellies that refuse to firm up, as well as a seasonal guide to fruits and veggies are also included.
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