Jam Session: A Fruit-Preserving Handbook [A Cookbook] Hardcover – June 26, 2018

Not for beginners, better for experienced canners who are familiar with the practice and principles of water bath canning. Goldstein's canning instructions are bit wonky and out of date - sterilizing jars is unnecessary if processing more than 10 minutes in a water bath, Ball no longer recommends heating lids, clean washed lids can be applied at room temperature, saving time and trouble, among other finicky and superfluous instructions BUT her recipes feature the most interesting complex spicing and flavor profiles I've ever seen. Her fig jams are to die for and well worth the trouble it might take to locate obscure spices and extracts such as Fiori di Sicilia, Lapsang Souchang, or Maras chile (try Kalustyan's as a source). I've totally converted to the judicious use of rose sugar as an ingredients and to her unapologetic use of bold and unexpected flavors. Her quantities are confusing and inconsistent - are 6 ounce baskets of berries by volume or weight? How is the predicted yield of 4 pounds of figs 8 half pints in one recipe yet half that weight in another recipe somehow expected to yield 6-8 half pints? But I forgive her anything for these amazing recipes.

I have made several recipes from this books and they are all delicious, unusual, and complex. I like the fact that these recipes do not rely on commercial pectin as the flavors are enhanced. Beginners might want to review the basics of canning via the Ball/Fresh Preserving website because some procedures are a bit outdated. For example, Ball no longer recommends boiling lids. I did notice what may be a typo in the Whole Spiced Figs in Tea Syrup recipe: When filling the jars, the headspace should be 1/2 inch instead of 1 inch. The recipe is really wonderful and especially delicious over ice cream or yogurt. I highly recommend this book.

To quote the author: “Most commercial condiments and preserves are bland and anonymous, formulated to satisfy a wide audience, including the least adventurous eaters. The flavor of the fruit is usually masked by way too much sugar. The beautiful tension between sweetness and acidity is lost. That is why I make my own.”This fits my philosophy exactly which is why I was so glad to have found this book. If you are going to the time and expense of preserving why make something that tastes like a supermarket offering?I like the organization of the book by season. Since I am lucky enough to have a property with a mature quince tree I especially appreciated the extensive section on quince, which I have not seen in any other preserving book. She is definitely opinionated about what she likes and dislikes which is refreshing. There are pages and pages of interesting recipes to try. Definitely not a run of the mill preserving book, which is good!

I am sure that if I had not purchased the Kindle edition, this review would be a five star review. (E-cookbooks are a struggle for me.)That being said, Goldstein's book is a useful addition to my preserving cache of books.The book is divided into seasonal sections and usually starts with a basic jam recipe, like strawberry jam for the "Spring" section. For each season, she does include some more exotic pairings like "Whole Strawberry Preserves with Black Pepper and Pomegranate."I appreciated that she included the unusual and exotic like carrots (for jam?), mangoes, and red currants (exotic and unattainable for me). There's a big Moroccan influence with some of the recipes like the eggplant preserves. She also includes a few mostarda recipes (a mustardy-fruity compote).The photos are fantastic and show the true beauty of the produce and the preserves.(If you are not a preserving guru, she offers a basic tutorial at the beginning of the book with definitions and how-tos.)

I am a beginner and Love this book. These recipes are more art studio than homestead- they are simple, delicious, and sophisticated. I am having so much fun learning, tasting, storing, and sharing my Jam Session creations. Highly recommend!

A collection of inspiration. I just made the Basic Apricot Jam and it is wonderful with fresh fruit flavor. The addition of lemon juice brightened the natural flavor of the apricots. Equipment wise, I was inspired by Ms. Goldstein's use of "pots and pans" rather than a canning kettle. I make a couple dozen gift jars each year using the squatty Ball half pints. Their insistence of slipping off the rack into the kettle has always been an annoyance. Hmmm...I spotted my aluminum fish poacher in the garage and viola! Four jars fit perfectly. That inspiration alone was worth the price of the book.

The many recipes for jellies, jams, preserves, conserves and chutneys is delightful. Breaking them out by season is most helpful. I am looking forward to making pear chutney next weekend!

This summer we made the peach jam and the peach Melba jam. The directions are very detailed and the jams are delicious.

Beautiful illustrations and detailed cooking instructions. Love the variety of recipes !

Great recipes.

Nice book, pretty pictures, but lacks the amount of information I was looking for. I still prefer the Bernardin Home Preserving book for a fully comprehensive guide to jams and jellies

I ordered the book as a gift and there is a large ding on the front cover. Doesn't obviously affect the usability but it doesn't look great