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I enjoy making jams and jellies. I have a vast collection of books on the subject and "The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits" by Linda Ziedrich I am happy to say, I felt compelled to review.

The author uses more than a few methods that I have always used--validating that I am not the only one that uses them. For example, there is a recipe for smooth fig jam. I always make fig jam this way.

There is a recipe for carrot-apple butter. Sounds terrific and I plan to try it.

The author also makes seedless blackberry jelly. I have been doing this for years using dewberries--they grow wild where I live and I discovered quickly that they make a very seedy jam. Thanks to the food mill, it can be made vitually seedless.

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May 2009