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Download PDF Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More, by Marisa McClellan

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Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More, by Marisa McClellan

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About the Author

Marisa McClellan is a writer, teacher, and blogger at FoodinJars.com. She has written for Fine Cooking, Parents Magazine, Vegetarian Times, USA Today, FoodNetwork.com, SeriousEats.com, Food52.com, TheKitchn.com, Saveur.com, Edible Philly, and more. She lives in Philadelphia with her husband. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.

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Product details

Hardcover: 216 pages

Publisher: Running Press Adult (March 22, 2016)

Language: English

ISBN-10: 0762457783

ISBN-13: 978-0762457786

Product Dimensions:

6.8 x 1.1 x 8.8 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

45 customer reviews

Amazon Best Sellers Rank:

#143,829 in Books (See Top 100 in Books)

As the previous reviewer, I too love this author. I have her two other books and enjoy using them for their ease and simplicity and straightforwardness. I'm relatively new to this hobby and I need simple! I thought perhaps this book would be a lot of repeats of her other books and nothing much to hoot and holler about, but I went through it from cover to cover with my sticky tags and have almost 2 dozen ready to dig into of new and innovative recipes. She must have stayed up nights thinking about all the ways to expand our canning recipe horizons. I can't wait to get started again. I am going to first make some Boiled Cider Jelly bc I have some cider to use up. Then some Beet Ketchup caught my eye, bc I do not like cooked beets, I only like them shredded raw as in coleslaw. Beets are very healthy for you...and in this recipe, I could find myself eating more beets as a tasty ketchup. I also like how Marisa uses gram weights in her listing of ingredients bc when needing 2 1/2 cups of cut up onions, peppers, fruit, etc., the gram weight is also given so you are sure you are getting the amount you need. I just am funny that way, I really like the option of using a digital scale for some items since weight measurement gives consistent results jar after jar. Not only is it helpful for solid measuring, but she mentions that when measuring honey, maple syrup, agave, etc., it is easier to pour it directly into the pot to heat up instead of putting it in a measuring cup then scooping it out...we all know how we lose some of the contents that way and use a rubber spatula to get out every morsel. Bc she knows this, she wants to make even that user friendly, so she gives gram weights for those liquids too, you can pour it into the pot on a digital scale, and no scraping is needing. I really like the thoughtfulness involved in that simple gesture, it means a lot to those of us who want to save steps. She is a very organized person to do this, and being a teacher who labored over lesson plans each day to make a lesson more approachable to my students, she is doing the same exact thing for us. Most of the recipes are fruit items, some veggies, but very interesting ones you don't see a lot in other books. I wonder though if I could swap out maple syrup for honey for agave, for example; that wasn't mentioned in the book. Despite that one question I have, I can't say how happy I am that I got this book--her third book in a series--to me, a trifecta of canning recipes.UPDATE: April 2016: Made the Jalapeno Jam (really a relish), very good! Can be used to add to stir fries, omelets, chili, plain rice, etc.. I also made the Boiled Apple Cider, tasty. I used a little soft jelly to add to my plain Greek yogurt to give it some taste. I also made her Blueberry Glaze (forget the exact title of it), good for grilled meats, glazing meatloaf, etc...I made the tomatillo sauce for simmering and braising, had so many frozen from summer's bounty, and that worked out nicely too. I have more pages tagged to try!

Love this author! I have all her books and have made several yummy recipes in them. This latest book looks to be as good! Wonderful resource for those trying to cut out refined sugar and eat more naturally.

Marisa McClellan is an incredibly talented cook; she not only gives great directions but she has some of the most unique and delicious recipes I've made. Everything I produced was fabulous, simply by following her guidance. I really enjoyed the different flavors produced by using alternate sweetening sources- be aware, this is not for dieters, this is just a way to use other natural sweeteners to get unique results. I love this book and I love Ms. McClellan!

I highly recommend this book. The instructions are clear, the book laid out well and there are a variety of recipes to choose from without cane sugar. I have made the Smoky Apple BBQ sauce, and it is yummy. I have made the Cara Cara Orange Jam...divine, although it requires a bit of time to remove the pith. I have also made the Pear Vanilla Jam, which next time I will use a different kind of vanilla bean, instead of Bourbon. I look forward to this growing season to try so many more recipes, such as Spiced Blackberry Jam, Classic Sweet Pickle Relish, Pear Cardamom Jam, Strawberry Cocoa Jam, Peach Salsa, Cantaloupe Basil Jam, Lemony Strawberry Jam, Pickled Beets, Mango Lime Butter, and many more. I might even try the non-tomato ketchup. I hope she writes yet another book...one can’t have too many recipes to can without cane sugar and with non-tomato options.

I went to a cooking demo given by the author a couple weeks ago. She made the tomato jam recipe (page 40). We got to taste it at the end and it was SO GOOD. And it was really simple. So I bought the book and I can't wait to try more of the recipes. I like that there are so many unusual combinations of flavors: "Date Sweet Potato Butter", "Strawberry Cocoa Jam", "Rosemary Pickled Cherries", "Pear Cardomom Jam". I'm really excited about these recipes.

This is a great book for people looking to expand their canning knowledge and try something new. I enjoy all of books because I only have a very small family, and I made the mistake of making 12 pints of jam ONCE, and I still have peach jam coming out of my ears. Her books let me try something new without the worry of being stuck with a dozen jars of something terrible for the next five years.

Just having recipes to avoid all the processed sugar is a bonus. I own and use Marisa's other canning books and have had great success, so I'm looking forward to this season using her new book! I bought 2 and gave one as a gift.

Delicious recipes that think outside the box as always. If you are a canner, this is a good addition to your library.

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