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Blue Ribbon Preserves: Secrets to…
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Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades…

by Linda J. Amendt

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» See also 1 mention

This is a pretty typical canning book, with an emphasis on submitting the finished products to local fairs for competitions.

I don't like that all of the recipes call for liquid pectin, which I don't use. Also, most of the jams, marmalades and preserves call for butter. I think the idea of putting butter into a jam is just disgusting (not to mention totally not vegan). ( )
  lemontwist | Jul 17, 2011 |
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