Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More
McClellan's third book (prev. titles: Food in Jars and Preserving by the Pint) cuts the refined sugars in favor of natural options--maple, honey, agave, dried fruits--for more great pestos, jams, and fruit butters, ketchup, and chutneys, syrups, cocktail add-ins, and more. 100 recipes included
Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home!
After years of addressing questions about 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 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
- 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 preservation up to speed with a health-conscious diet.