Artisanal Preserves: Small-Batch Jams, Jellies, Marmalades, and More

(Paperback, 4th New edition)

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Written by cooking instructor Madelaine Bullwinkel, Artisanal Preserves is a how-to guide that is perfect for eager cooks and seasoned preservers alike, providing 100 foolproof recipes for jams, jellies, marmalades, and more.

Since Artisanal Preserves was originally published in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.

For those new to the craft, it includes a primer on the history and basic technique of preserving. Experienced canners will appreciate new flavor combinationssuch as Lime Zucchini Marmalade and Blackberry Ginger Preservesas well as 40 recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Additionally, most of the recipes avoid using commercial pectin, which means you can use less sugar or, in some cases, none at all.

Bullwinkels thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home.

Reviews

Praise for Madelaine Bullwinkel and Artisanal Preserves:

A remarkable culinary windfall. Charlie Trotter, James Beard Awardwinning chef

This book holds your hand through creating the best jams and jellies youve ever tasted. Madelaine makes it clear and easy to go from perfectly ripened fruit to stunningly delicious jams and jellies. I only own one book on making jams and preserves and this is it. Gale Gand, James Beard Awardwinning pastry chef

Author Bio

Madelaine Bullwinkel is a graduate of Smith College, the University of Chicago, and LAcademie de Cuisine. She has been teaching for more than 35 years at Chez Madelaine, her home-based cooking school, which has been featured in Bon Apptit and Better Homes and Gardens.