Description

The Joy of Jams, Jellies, and Other Sweet Preserves represents decades of study and experimentation in making fruit preserves in traditional ways, without packaged pectin and sometimes even without added sweeteners. This book will broaden your view both of ways to use fruits and of what fruits are worth using. The 225 recipes include jams, jellies, marmalades, preserves, conserves, syrups, shrubs, curds, flavored vinegars, and fruit pastes. Although you ll find plenty of recipes here for the most popular fruits—strawberries, blackberries, apples, plums, and so on—many of the fruits covered are rarely sold in markets but are easy to grow (black and red currants, medlars, and haskaps, for example) or to forage (green walnuts, cherry plums, and haws). Easy-to-find tropical fruits—bananas, coconuts, mangoes, papayas—are included as well. For fruit lovers, the book is truly a joy.