Brand New Cookbook Offers Detailed Tips on the Art of Jam-Making

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Author Gail W. Allen publishes the best homemade recipes inspired by her grandfather.

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Gail W. Allen, a seasoned chef, shares in her newly published book, titled Mount Vernon: Jam, fruit preserved, pickles, chutney and sauces, how to make the best homemade jams and condiments from the most common ingredients that will surely delight family, relatives and friends. She dedicates this book to her grandfather, the late Fernley Owen Hutching, the man who led her to discover and pursue what she loves the most.

As a chef, Allen has always wanted to devote her time making jam as her grandfather did. For her, it is always a pleasure to turn her favorite fruits into delicious jams. To give everyone the same enjoyable experience preparing them as much as eating them, she generously offers solid practical information on jam-making, on pickles, chutney and relishes, sauces and marmalades. She even gives detailed tips on sterilizing jars.

“When choosing fruit for jam-making, remember that the fruit should be dry and not overripe; and that it will not make a jam satisfactorily if it is deficient in acid or pectin,” Allen shares. “Pectin is a gummy substance, which is present to a greater extent in some fruit than others.”

Allen believes that the love of cooking will always be a gift and an achievement that makes the person and everyone else around them truly happy. Hence, she finds joy in sharing her passion with fellow enthusiasts and aspiring chefs in Mount Vernon: Jam, fruit preserved, pickles, chutney and sauces.

For more information on this book, interested parties can log on to

About the Author
Gail W. Allen has her life shaped by her love of food and cooking. She started way back in 1971 and has been 38 years as a chef and manager. Ever since, her life has been about the love of food and cooking, but her love has been in making jam and condiment. The one person who inspired her to becomes a fine chef was her grandfather who had a small kitchen in his house separated from the main kitchen. As a child, Allen loved to watch him early in the morning bake fresh bread and open a fresh made jam to eat. At a young age, she already knew that she would become a chef. Today, just like him, she loves to do the jams and condiment and do the same as he did at home.

Mount Vernon * by Gail W. Allen
Jam, fruit preserved, pickles, chutney and sauces
Publication Date: November 18, 2011
Trade Paperback; AU$29.99; 149 pages; 978-1-4653-5921-6
eBook; AU$3.99; 978-1-4653-0582-4

Members of the media who wish to review this book may request a complimentary paperback copy by contacting the publisher at 1-800-618-969. To purchase copies of the book for resale, please fax Xlibris at (02) 8282-5055 or call 1-800-618-969.

Xlibris books can be purchased at Xlibris bookstore. For more information, contact Xlibris at 1-800-618-969 or on the web at

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