Jams Jellies and Condiments Easy Recipes You Can Make eBook Heather Rauschenberger
Download As PDF : Jams Jellies and Condiments Easy Recipes You Can Make eBook Heather Rauschenberger
This is just a short little booklet with some of my favorite different recipes for jams, jellies and condiments. I hope you enjoy them as much as my family and friends do!
Jams Jellies and Condiments Easy Recipes You Can Make eBook Heather Rauschenberger
This is a VERY short booklet, which it plainly states is 12 pages. Within those 12 pages, it can't possibly contain all that many recipes. It has eleven recipes, which is too short to be bothered with, in my opinion, and cost the book a star.There is no functional Table of Contents, a critical necessity in any digital cookbook, which cost it another star. Even a short booklet like this one needs a table of contents that actually works.
Some of the recipes are for refrigerator "jellies" using flavored gelatin--not what I'd consider "real" jelly or jam. It's okay, if you want that type of recipe. Personally, if I am going to the work of making jams, jellies, or condiments, I want to can it to preserve it for longer than a week. Some people are intimidated by the idea of water bath canning and like the idea of refrigerator/freezer jellies and jams, so this didn't cost it a star.
Outside of that, the recipes seem well written and complete, although I have no intentions of making any of them. I have a more extensive selection of recipes that suit our tastes, and I'm just not interested in freezer jam.
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Jams Jellies and Condiments Easy Recipes You Can Make eBook Heather Rauschenberger Reviews
This is a VERY short booklet, which it plainly states is 12 pages. Within those 12 pages, it can't possibly contain all that many recipes. It has eleven recipes, which is too short to be bothered with, in my opinion, and cost the book a star.
There is no functional Table of Contents, a critical necessity in any digital cookbook, which cost it another star. Even a short booklet like this one needs a table of contents that actually works.
Some of the recipes are for refrigerator "jellies" using flavored gelatin--not what I'd consider "real" jelly or jam. It's okay, if you want that type of recipe. Personally, if I am going to the work of making jams, jellies, or condiments, I want to can it to preserve it for longer than a week. Some people are intimidated by the idea of water bath canning and like the idea of refrigerator/freezer jellies and jams, so this didn't cost it a star.
Outside of that, the recipes seem well written and complete, although I have no intentions of making any of them. I have a more extensive selection of recipes that suit our tastes, and I'm just not interested in freezer jam.
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