“A jar of jam or jelly is a memory brought back to life,” writes author Linda Ziedrich in the introduction to this collection of recipes using fresh fruits and vegetables.
The satisfaction of dipping into a fresh-tasting, delicious jar of homemade jam is just one reason to make preserves at home. It’s also a great way to avoid artificial ingredients found in store-bought versions, to save money, and to present a special, homemade gift to friends and family.
In 200 recipes, Ziedrich shows home cooks how simple it is to turn an astonishing variety of fruits and vegetables — from apples to zucchini — into tasty preserves, all without the use of commercial pectin, which contains additives and can be expensive.
Recipes include classics such as Strawberry Preserves, Lemon Curd, and Concord Grape Jelly that even novice preservers can make, as well as more exotic treasures like Fig Preserves with Fennel and Bay, Cranberry-Quince Jelly, and Kumquat Marmalade.
A comprehensive primer covers all the basics of making sweet preserves, including equipment, techniques, procedures, safety, and storage. With this authoritative volume at hand, anyone can stock a pantry with colorful, nutritious, delicious, and economical preserves of all kinds.
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