This package also contained an HTML file as well as images for the product as well. So I'm guessing this product can be freely distributed and you can also place your name as the creator of this product. It would have been nice if more details about copyright, legal issues, and distribution issues were provided here, just so readers and buyers would know what they are permitted to do with this.
The e-book itself is not much to look at, and is actually pretty plain to look at. But the recipes are plentiful and the instructions sound like they're pretty simple to follow. The introduction is also interesting because it also talks about the differences between jams, jellies, preserves, etc. and everything you need to know about preparing these recipes is detailed. Best of all, even people who need food low in sugar can also have great use for this.
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120 Lip-Smacking Good Jam Recipes By
120 Lip-Smacking Good Jam Recipes, July 28, 2007
Reviewer: Anita Danger
This book starts out with some general jam and jelly tips which are useful in making the recipes that follow. The recipes are easy to read and have very explicit directions. There are many interesting recipes and not all of them require sterile jars or water bathing, there are microwave and freezer recipes. The layout is very plain but some of the recipes are pretty fancy.
0 of 0 people found the following review helpful:
120 Lip-Smacking Good Jam Recipes By
Different jams and preserves for different palates, October 12, 2007
Well, this is not really all about jam, as the title says, but it does concern a relative of the jam – the fruit preserve. This e-book contains classic recipes like strawberry jam and recipes for the more adventurous taste buds like green tomato jam, hot pepper and tomato jam, rose petal jam, kiwi daiquiri jam (hopefully, this won’t get you drunk), and roasted garlic jam (Is there such a thing? This is what I thought when I first saw it, but it looks interesting).
I appreciate that there is an introduction upfront explaining the differences in preparing jam, jelly, marmalade and preserve. This could have been a bit more thorough, though. For example, the word “pectin,” essential as it is in preparing the said fruit concoctions, was not defined or explained.
Also, there is no particular table of contents here – just a numbered alphabetical list of the jam and preserve recipes. The e-book has no page numbers, plus the recipes were not ordered in the same order they appeared in the numbered list. As a result, it is difficult to find a particular recipe – you might need to skim through the whole e-book just to find what you’re looking for.
0 of 0 people found the following review helpful:
120 Lip-Smacking Good Jam Recipes By
love the recipes, love the layout. yummeee!, November 10, 2007
Reviewer: Lorie Therese Locara
I had been bracing myself for another lousily-formatted cookbook, when I got a mild, pleasant surprise: this one is excellently-formatted! It had a table of contents, the fonts were clean and uniform throughout the recipes, but I actually chuckled when I saw that it did not have a cover page. Maybe it was for rebranding purposes that it didn’t have a cover page? But still, I couldn’t help being amused that these cookbooks always have something missing.
Then I looked at the.. A little over 120 jam recipes, and I couldn’t help feeling overwhelmed at how many these were. I was tickled pink when I saw the first recipe: Roasted Garlic Jam.
I mean, who eats that stuff? Then when I saw that it was meant for pizza, grilled meats and bruschetta (whatever this is), I realized that this has potential. I think this recipe is of Jewish origin, because part of its ingredients lists kosher salt, which is a good thing for our Jewish friends. At least we know that this is okay for them. I might try making a batch of this, in smaller proportions, someday, then slather it all over my pizza. Yum. :)
I love how there was a primer on jam-making at the start. Definitely a great addition.
Now all it needs are: a cover page, an intro, and a conclusion. :p
