Lip Smackin' Jams & Jellies: Recipes, Hints and How-to's from the Heartland

by Amy Butler

Easy down-home canning from the heartland. Great country cooking shouldn't be complicated, it should inspire us to slow down and to enjoy not only the product, but also the process. The absolute best farm recipes of America's heartland are the perfect foundation for any cook--beginner or expert--to recapture that inherent joy of down-home cooking. This series not only gives the "Blue Ribbon Best" recipes, but information about equipment and ingredients and many helpful tips.Lip Smackin' Jams and Jellies is a collection of the best recipes for jams, jellies, marmalades, butters, curds, conserves and preserves--plus a few great breads to spread them on. With the help of chef Sharon Reiss and photographer Colin McGuire, the Butlers lay out the ingredients, tips, instructions and images of country favorites like Celia's Sour Cherry Jam, Cider House Apple Butter and Old-Time Grape Jelly. These recipes and the fun format in which they are presented will bring out the true country in any cook.

Genres: Cookbooks

112 pages, Hardcover

First published March 15, 2001

Reviews

[John’aLee · Rating 3 out of 5]

A well rounded selection of recipes for Summer’s bounty!

[Alexandra · Rating 2 out of 5]

I found this book dull. I enjoyed the old pictures, but that's about it. The recipes all seemed basic and vague. I didn't really find this helpful or fun to read.

[M. H. · Rating 5 out of 5]

Using the Strawberry and Cherry Preserves recipe as a blueprint I made strawberry & rhubarb preserves. I've made the basic Strawberry Jam. Today I consulted the Currant Jelly recipe (and cranberry syrup from Apples for Jam)for a cherry & strawberry jelly/syrup. (You can tell it's strawberry season.) The information is basic and clear. The only downside is that there is no index, you have to read the recipes listed on the Table of Contents.

[Trish · Rating 5 out of 5]

Lots of great tips for canning. Can't wait to try the recipes!

[Nancy · Rating 2 out of 5]

Lots of good sounding recipes, but all with a paraffin seal, it seems. Not sure how long that would really keep. And they don't give processing time for water processing. Yield would be better if they have it in number if jars and jar size, as well. Yes, I can convert cups to pints, but it should be provided.