Jam Today: How To Put Up Gorgeous Jams Even If You've Never Done So Before

by S.J. Sebellin-Ross

There is something deliciously alluring about a line of jams, all as beautiful as jewels in gorgeous shades of amber and ruby and amethyst and emerald and sapphire. But there is also something incredibly intimidating and mysterious about the jam-making process. Here's the secret about jam: not only is it insanely easy to learn, but it is insanely easy to do. How easy? You can go from desire to done in under an hour.

And it is that - how to go from desire to done - that this book is going to teach you. Even if you've never made jam before. Especially if you've never made jam before. And, along the way, you'll get to make gorgeous recipes such as:
* French lavender raspberry peach jam
* Almond peach jam
* White wine rosemary raspberry jam
* Sloe gin raspberry jam
* Vanilla seed strawberry rhubarb jam

Just in time for the holiday season, here is the crystal-clear information on how to make unique, memorable, incredibly gorgeous homemade jams in under an hour. Jams that are as much as pleasure to make as they are to give.

Kindle Edition

First published October 4, 2012

About the author

S.J. Sebellin-Ross has more than a decade of experience writing restaurant reviews and articles for newspapers, magazines, and websites including The Washington Post and The New York Times. S.J. has reviewed James Beard award-winning restaurants, has written about food topics for international audiences, and is invited to speak in front of audiences including the Association of Journalists and at events including the BlogHer Food Conference.

Internationally published food journalist, restaurant critic, and cookbook author, S.J. is a top-selling writer whose books include "Culinary School: Three Semesters of Life, Learning, and Loss of Blood," the bestselling memoir of her time as a culinary school student and "How to Write about Food: How to Become a Published Restaurant Critic, Food Journalist, Cookbook Author, and Food Blogger," the definitive guide to breaking in and making money as a published food writer.

Reviews

[Zoey Moore · Rating 4 out of 5]

Excellent book for anyone dying to make jam. I'm a good cook but I am totally terrified about jam but this year I decided it was the year to learn how. My mom recommended this book as great for novices and she was was right. So listen to your mom or my mom! This book did a lot of hand holding for this novice without overloading me with too much stuff. I've made two batches of jam. The first was classic strawberry jam that was so perfect I brought it to the office so everyone could try some and my boss said it was better than she made and didn't believe it was my first batch. My second batch was the white wine rosemary raspberry jam. It sounds complicated but it was just raspberries which are in season with wine and rosemary. I gave a jar to my mom and she said it was the best she had ever had. I gave another jar to my brother and his girlfriend and they said it was the best jam they had ever tried, to. While raspberries are still in season I'm going to try the sloe gin raspberry jam. Next I have to learn how to bake my own bread to have with my jam. Great recipes. Maybe this year I'll give jam for Christmas.

[Sara Blumenthal · Rating 4 out of 5]

I never made jam before and always wanted to but was always frightened to try. My aunt gave me three books for Christmas and this was one of them and I’m so glad she did. I have made three of the recipes, classic strawberry jam, brown sugar and nutmeg pear jam and cinnamon orange apricot jam and loved them all. I was going to give one of each of them to my aunt to thank her but then everyone wanted one so I only got to keep one of each! I am super proud that I could do this and it wasn’t hard at all. If you want to learn how to make jam what you do is you make the freezer jam because it is super fast and easy and you don’t have to buy any equipment and then if you like that, you make the jam in jars. That’s what I did and it was way easier than I ever thought it would be.

I loved the book and the instructiosn were very simple and clear and the recipes are very easy and very unique and super delicious, but I knocked of one star (this is only me second goodreads review!) because I would have liked for there to be a lot more recipes for me to try. I recommend this to anyone that wants to make jam just in time for berry season!