The Blue Chair Jam Cookbook by Rachel Saunders
An in-depth exploration of the fruit preserving processBook is divided in 3 main chapters, the first chapter explains the differences between Jam, jellies and marmalades. The jam process varies greatly between one fruit and another. Rachel Saunders thoroughly explains how to understanding the fruits, how to choose them, and how they are affected by the cooking process. Preserving equipment details is part of this section.The second chapter is devoted to recipes.The chapter is organized by seasons making jam an all-year round activity dictated by what is fresh at the market.beautifully edited, hardcover with more than 100 stunning photographs by Sara Remington. Full color images illustrate each part of the preserving process–from the different stages of cooking to testing for doneness to the final canning stageHardcover with jacket, 384 pagesAndrews McMeel Publishing, First edition 2010ISBN 978-0740791437.