The Jam and Marmalade Bible: A Complete Guide to Preserving Hardcover – September 15, 2012

Just attempted to make the recipe listed on page 200: Coconut Marmalade. First of all the instructions call for adding eggs; however, these are not listed anywhere in the ingredients list. Other than the 'mystery eggs' I followed the recipe exactly as listed. 1000g of shredded coconut is a lot of coconut and the liquid content of this recipe does not come anywhere close to what I believe is required to bring the mixture to a simmer. I ended up having to ad 1 liter of water and an extra 250 ml can of coconut milk AND the 10-15 minute cooking time listed is clearly not correct either. I had to run everything through a mixer at high speed to get it to a workable consistency after 30 minutes or so. I find it extremely hard to believe that the recipe, as listed, is correct. I wonder how many other recipes in the book are erroneous as well?

This is a wonderful book for someone who is serious about making great jam and marmalade. The photos are so tempting and the variety of recipes and detail in suggestions and tips are perfect. A must-have for anyone who loves jam and wants to make the very best.

A remarkable compendium of recipes for jams and marmalades for every conceivable fruit, one that I use over and over every fruit season.

Some ingredients are unavailable in the USA...actually illegal....bitter almond.Great combinations of flavors. I'm looking forward to making some of the recipes.

perfect for me, I am a beginner. lots of choices. has recipes to use with jellies. pictures are great too

This "preserves" cookbook is simply a jaw-dropper! I recently learned of it via Kari Diehl (Everything Nordic) and indirectly via Signe Johansen (Scandilicious I and II). Jan Hedh is pictured several times among a full array of stunning photos, and he looks like a big, wooly Polar Bear with humanized features -- that should be taken as a complement! He has held responsible chef positions all over the world, with wonderful stories throughout his travels. He reportedly and understandably is beloved in his native Sweden, as a master baker! He currently is co-owner of Peter's Yard, a renowned, upscale bakery, I believe located in London. Anyway, I've ordered several of his books, but am so positively stunned by this one, that I have not yet reviewed the others! This is the sort of book that MUST be studied, and re-read, in order to absorb everything -- ALL the jewels!Hedh has widely differing opinions on a number of culinary practices than the standard, such as refraining from the use of pectin additives, but relying on the addition of pectin-rich other fruits, instead. And, he recommends using "powdered fructose" instead of sugar or honey, etc., in fruit preserves, since fructose is the "natural" sweetening agent found in sugar and honey AND since it is "sweeter", meaning that you use 1/3 less!He provides all the recipes for various preserves that anyone could ever, possibly want to prepare, and then some (as well as several foods that I've never heard of! He has an entire Christmas section, and includes accompanying recipe suggestions, throughout the book, plus a fantastical section of baked goods recipes to complete the it. To partially title this book as a Bible is NOT a misnomer, believe me!I enthusiastically and wholeheartedly recommend this cookbook to anyone interested in preserves, etc., as long as they sit down BEFORE they get very far into it!

This beautifully presented and photographed book contains an extraordinary wealth of jam and marmalade recipes, almost all of them combining ingredients in new an interesting ways. There are also recipes for cordials and uses of the fruit products. Furthermore, Jan Hedh provides some technical information that is difficult to find in other sources. For the gourmet jam maker, this book deserves a place right alongside Rachel Saunders' Blue Chair book. Nevertheless, there are some caveats. Written originally for a Swedish public, this book was translated into English. What is ordinary and common fruit in Sweden may in some cases be exotic here. Some fruits that are common for us are considered exotic in Sweden--peaches, apricots and other imports from warm climes. A rare minor translation mishap mars the text--where something didn't quite make into idiomatic English, but the sense is usually clear. The only serious blooper is the recipe for Hippophae rhamnoides, which is erroneously translated simply as "Buckthorn." The true buckthorns (rhamnus species) are toxic. This plant is more accurately called "Sea Buckthorn." In the photographs it resembles pyracantha--which also makes an edible jam. This book invites experimentation. It makes you think about combining different flavors and balancing colors and textures. Try one or two of Hedh's combinations, and you will never again think of jam in quite the same way. I received this book last year as a gift. I look forward to giving it as a gift next Christmas.

I love to make jam. I liked the book

This book is full of mistakes and ridiculous suggestions. For instance, you would not ever need to use a Refractometer in any home situation , this is strictly for the industry. A Hydrometer is NOT a sugar thermometer. It is an instrument used in brewing for testing Specific Gravity and Alcohol content. It is used also in fluids that do not contain any sugar at all. A thermometer is for temperatures. The problems concerned with food spoilage and microbacterial growth is not properly covered . Over filling jam jars or Kilner jars is ridiculous as is turning the finished jars upside down. This would create problems with food spoilage and a chance to allow pathogens to reach your new jam/marmalade. As for the recipes , well many of the fruits are not available in the UK. Good picture of a Durian . Why would you wish to use this fruit for instance , it has a terrible smell and is normally only eaten when starting to go off and soft.I have been a Chef for many years and studied food spoilage and food Chemistry in detail. There are many other books available on preserves , this is a waste of money in my opinion.

Invaluable book for the jam maker who wants to explore that little bit further and produce something different from plain fruit jams. Going to try another one this weekend. loads of butternnut squash in the garden so going to have a go.

lovely book fab present

great

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