Naturally sweet food in jars 100 preserves made with coconut, maple, honey, and more

Marisa McClellan

Book - 2016

The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel & Parsley Relish (sweetened with fruit juice).

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Subjects
Genres
Cookbooks
Published
Philadelphia : Running Press [2016]
Language
English
Item Description
Includes index.
Physical Description
213 pages : color illustrations ; 23 cm
ISBN
9780762457786
0762457783
Main Author
Marisa McClellan (author)
  • Introduction
  • Honey-sweetened recipes
  • Maple-sweetened recipes
  • Agave-sweetened recipes
  • Coconut sugar-sweetened recipes
  • Fruit juice concentrate-sweetened recipes
  • Dried fruit-sweetened recipes
  • Acknowledgements.
Review by Library Journal Reviews

Inspired to create tasty and classic recipes that don't rely on granulated sugar, popular food blogger McClellan (foodinjars.com) serves up this new set of canning staples. While her previous book, Preserving by the Pint, organized recipes by season, here the author arranges them by sweetener. Beginning with honey-based jams, chutneys, and curds, McClellan proceeds to offer simple yet satisfying butters using maple syrup or sugar, agave-based salsas and jams, sauces candied with coconut sugar, relishes aided by fruit juice, and conserves boosted by dried fruits. Similar to her first book, Food in Jars, McClellan's latest features recipes that yield smaller amounts, between three and six half-pint jars, yet can be easily halved (or doubled) for additional flexibility. Besides jams and butters, McClellan details step-by-step instructions for foods such as applesauce, ketchup, mustard, and pizza sauce. Each section ends with a helpful recipe, such as fruit butter granola, allowing readers to sample their creations in fun ways. McClellan purposely uses a variety of cookware (stockpot, food mill, skillet, immersion blender, etc.) to show the versatility of canning. VERDICT Everyone will find a new favorite recipe in this go-to guide for canners of all skill levels.—Stephanie Sendaula, Library Journal [Page 114]. (c) Copyright 2016 Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Review by Publisher Summary 1

The culinary instructor and blogger for FoodinJars.com demonstrates how to use natural sweeteners and less refined sugars in more than 100 recipes for favorite pestos, jams, fruit butters, syrups and condiments. 20,000 first printing.

Review by Publisher Summary 2

Demonstrates how to use natural sweeteners and less refined sugars in more than one hundred recipes for favorite pestos, jams, fruit butters, syrups, and condiments.

Review by Publisher Summary 3

Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home!
After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners:

  • maple sugar and syrup
  • coconut sugar
  • dates
  • agave
  • honey
  • dried fruits and juices

. . . and less of them! The book is organized by sweeteners, and includes recipes like:

  • Sriracha-style Hot Sauce (using honey)
  • Date Pancake Syrup (with maple)
  • Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave)
  • Fennel and Parsley Relish (sweetened with fruit juice)

Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It's the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet.

Review by Publisher Summary 4

Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home!After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners: maple sugar and syrupcoconut sugardatesagavehoneydried fruits and juices...and less of them! The book is organized by sweeteners, and includes recipes like:Sriracha-style Hot Sauce (using honey)Date Pancake Syrup (with maple)Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave)Fennel and Parsley Relish (sweetened with fruit juice) Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It's the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet.