Book Review: AWW Jam

The Australian Women's Weekly
jams, jellies & pickles
Browsing through my local newsagency, I was delighted to see another preserving book published by the Australian Women's Weekly! This is a mini cookbook, which I read cover to cover last night and finished feeling inspired with future recipes!
The photographs are so bright and make the jams look even tastier, the step-by-step instructions are easy to follow for beginners, and there is a lot of variety in the recipes to tempt experienced preservers too. 
Notes ...
  1. Preparing jars: do not oven-heat jars! Heat jars covered with water in a large pot for 10 minutes - not 20 minutes as the book states.
  2. Do not fill jelly and jam jars to the top, leave a 1/4" (0.5cm) space between the jam level and the jar rim.
  3. Good tip given for jelly-making using an upturned stool :)
  4. You need to use bottled lemon juice for most preserving recipes (ie jams, jellies) for a constant acidity level.
  5. More of the book's recipes use added pectin, yay!
  6. Several recipes were reprints from other AWW books, but still good recipes to use!
My favourite recipes from this book:
  • Any Berry Jam
  • Apricot Vanilla Bean Jam
  • Spiced Plum Port Jam [I'll have to buy a bottle of my favourite Woody Nook winery port for this!]
  • Mulberry Jam
  • Cherry Jam [with pears!]
  • Blueberry Apple Jam
  • Rhubarb Ginger Jam
  • Raspberry Mint Jam [I've made this already, such a good jam]
  • Mango Passionfruit Lime Jam
  • Green Tomato Jam
  • Seville Orange Marmalade
  • Cumquat Marmalade
  • Mint Jelly
  • Cranberry Jelly
  • Quince Paste [with some homemade cheese and crackers sounds yum!]
  • Beetroot Chutney
  • Preserved Lemons [tip: add circle slice of lemon to jar before sealing]
Title: Jam
Author: The Australian Women's Weekly
Publisher: ACP Publishing Pty Ltd
Published: November 5, 2012
Format: Paperback, 80 pages
RRP: $5.50

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