This book contains countless recipes for jams, jellies, pickles, preserves, sauces, and butters, including:
- Blueberry Jam
- Strawberry Jelly
- Cocoplum-Amaretto Sauce
- Sapphireberry Preserves
- Prickly Pear Jam
- Spicy Black Gum Jelly
Jam lovers looking for an alternative to preservatives, synthetic sweeteners, and artificial flavors have long turned to wild edibles as a source for their own spreads and condiments. Wild Jams and Jellies is an excellent primer on the art and science of creating these delectables, covering all the equipment you'll need as well as essential techniques for selecting plants, adding sugar and pectin, cooking on a stove or microwave, choosing containers, and creating a firm seal. It also includes hundreds of time-tested recipes, from familiar favorites such as cranberry sauce and grape jelly to more exotic selections like passion flower rum sauce and manzanita chow chow. Each one is a delicious treat, more flavorful, nutritious, and satisfying than anything you'll find in a supermarket.
About the Author:
Joe Freitus is a teacher, outdoorsman, and wild food enthusiast who has served as a consultant to the University of Massachusetts, the United States Air Force, and numerous other organizations. He lives in Williamsburg, Virginia.
Salli Haberman is an illustrator living in Nashua, New Hampshire.