Artisanal Preserves: Small-Batch Jams, Jellies, Marmalades, and More

A how-to guide offering one hundred recipes for jams, jellies, marmalades, and other preserves, suitable for both beginners and experienced canners. The book includes a primer on the history and basic techniques of preserving for those new to the craft. The recipes feature flavor combinations such as Lime Zucchini Marmalade and Blackberry Ginger Preserves. The book also contains forty recipes for breads, muffins, and desserts designed to use homemade jams and jellies. Most recipes avoid commercial pectin, allowing for reduced sugar or no added sugar in some cases. Originally published in 2005, the book teaches preserving through thorough instruction and time-saving techniques. It also includes forty recipes for breads, muffins, and desserts that incorporate the finished preserves.