“Jamlady is at your side every step of the way, with history, cautions . . . and a sense of good taste.”
—from the foreword
For years, visitors to Chicagoland farmers’ markets have counted on Jamlady’s impressive selection of jams and jellies to add excitement to meals. This cookbook puts a dazzling array of foods often thought of as mere condiments front and center, within reach of even those home cooks with basic skills, limited time, and access to simple ingredients.
Sections include discussion of processing methods and troubleshooting; definitions of and the distinctions between jellies, jams, preserves, butters, marmalades, conserves, spreads, and chutneys; recipes for jellies, jams, and preserves; recipes for baking with jams; recipes for butters; an appendix on the approximate pH of foods and pH measurement, including a pH chart; a buyer’s guide; and a bibliography.
Advanced recipes and methods teach more experienced canners the savory and sweet secrets to creating their own fine preserves. The extensive baking section and serving suggestions offer ideas on how to best showcase these preserved and enhanced flavors. Jamlady’s decades of research and experimentation have culminated in this impressive volume, destined to become a dog-eared classic in the pantheon of cooking manuals.