Member Reviews: Jamlady Cookbook, The

There is not whole lot that I knew about jam, jelly or preserve making, I now know. I knew about sugar, fruit, pectin and some basic canning technique. And, like most, I often erroneously used the terminology associated with jam making. So there are some clumps of fruit in there? Well, that must be jam. Some zest of an orange, well that must be a preserve. And a conserve, marmalade and the like? Well, whenever they looked good on the menu, so should they appear. Beverly Ellen Schoonmaker Alfeld's The Jamlady Cookbook has set me straight. This book had to be no small undertaking. The details that Alfeld has subjected me are without parallel. Jamlady, as she matter-of-factly refers to...