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Wild Jams and Jellies - Delicious Recipes Using 75 Wild Edibles
Joe Freitus and Salli Haberman; illustrations by Salli Haberman
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
* and many more!
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
.
Format: PB
Pages:
368 pages
Trim Size:
5 1/2 x 8 1/4
Illustrations: 75 b/w illustrations
Publisher:
Stackpole Books
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