Prizewinning Recipes 2010: A Downloadable eBook
If you read this blog, you know I have a knack for learning the hard way. But I’m also tenacious, which means that when a recipe I believe in doesn’t work out, I’ll go after it again and again — making adjustments until it’s just right. My experiments led me to write my first eBook, which is a collection of repeatedly tested, ribbon-winning recipes.
Recipes Explained With Care
Each of the recipes in Hitchhiking to Heaven Prizewinning Recipes 2010 brought home a ribbon from the 2010 Marin County Fair — including two Best of Show and two first place. You’ll find clear, step-by-step instructions for making:
Meyer Lemon Marmalade
Double Meyer Marmalade (Lemons & Rum)
Red Wine and Clementine Apricots and Prunes
Wild Blackberry Lime Jam
Strawberry Balsamic Black Pepper Jam
Apple Earl Grey Almond Jelly
Versions of three of these recipes are posted on Hitchhiking to Heaven, but I’ve refined them for this eBook, making the recipes easier to follow and, in some cases, slightly changing the processes to ensure the best, tastiest results.
Along the way, I call out the mistakes I’ve made in the past — major marmalade boil-overs, anyone? — and tell you exactly how to avoid them. That’s the advantage of offering only a handful of good recipes at a time: I explain each step with care.
Getting What You Want From Your Preserves
The first time I made Meyer Lemon Marmalade — the preserve closer to my heart than any other — I ended up with a big pot of citrus glop. I threw it out and I may even have cried. Fast forward a year and a half, to a summer day when I entered the pavilion at the county fair and saw my little jar of Meyer Lemon Marmalade sitting all by herself on a pedestal, with a sign proclaiming her the very best marmalade of all. I nearly burst with pride.
Whether or not you plan to enter your preserves in a fair, I would like every jam maker to have the same kind of heartfelt satisfaction after making a jar of something just right. This eBook is an offering to help you get there.
How it works: If you click that little button below, you’ll be asked to pay with PayPal or a credit card. Then you’ll be sent a link to download the eBook in PDF format. (The file is 4.5MB and the book is 28 pages long.) Once you download it, you can use it on your computer and/or print out a copy.
If you feel apprehensive about jam, you’ll get tons of advice and encouragement from Shae. Each recipe is extremely detailed, with advice on how to choose the fruits, possible substitutions, sidebars to help you avoid problems like overcooking, and very clear steps through the entire process.
Not only is this eBook a lovely collection of recipes, it’s a portrait of true passion at work. You can see the love Shae has for this subject on every page.
Shae’s little book offers just the sort of detail that feeds my creativity and makes me want to leap to my feet and head to the kitchen.
Her exacting and warm style takes the intimidation out of master jam-making, making this little eBook a gem for those just starting to jam and for the seasoned jammer.
Shae’s eBook is a practical and helpful guide to making superb sweets at home. With humor, grace and beautiful photographs, she walks us through the process of filling county-fair-worthy jars.
Shae is so detailed and thorough. I am always amazed by her tenacity to make a recipe over and over to get it just perfect. When you follow one of Shae’s recipes, you can be sure of it. And you can be sure it’s going to be delicious.
Shae has already written a heck of a lot of books about topics that require almost as much precision as making a good batch of jam, so you can be assured that she doesn’t gloss over the important details that will transform your preserves from pretty good to top-notch. At the same time, her writing style is also conversational and accessible. Reading her recipes recreates the experience of being in your friend’s kitchen while she gives you a run-down of how she makes her favorite dish.