Far more than just a collection of recipes, this completely revised practical book offers all the instructions you need to make all kinds of jams and preserves, fruit cheeses and fruit pâtés, chutneys and jellies from fruit juices: with gelling sugar, agar-agar or apple pectin and, for diabetics, also sugar-free or with sugar substitutes.

Over 80 recipes also provide unusual suggestions: Jams made from fruit mixtures such as rhubarb-banana, blackberry-pear, redcurrant-cinnamon or pumpkin-apple, rosehip jam with whiskey and apricot jam with amaretto, original Powidl and variations on red fruit jelly, apple-mint jelly, orange-carrot jam and much more.

From the contents:

• Definitions of terms: Jam, marmalade, jelly
• Equipment and ingredients required: Fruit, gelling, thickening, sweetening or acidifying agents
• Production process
• Quality-determining factors
• Defects and their causes
• Basic recipes according to production method
• Recipes

Information on cost calculations and pricing as well as legal principles also make the book interesting for direct marketers.