We just came back from Paris and brought back Christine Ferber's Blood Orange Preserves. Our small and very expensive jar is finished. It was so terrific that I signed up for a 2 hour preserve making course.
My husband looked a little afraid when I told him this. How difficult is this? Did you learn on your own? Did you take a class? What books would you suggest for someone who is just starting out.
Thank you any suggestions. The class isn't until next month and I'd like to read up and be prepared. ( I'd also like to avoid killing anyone by screwing it up)