Marisa McClellan’s newest title, Naturally Sweet Food in Jars, has hit the shelves. This book follows on the tail of her popular blog, Food in Jars and publication of two previous cookbook titles Food in Jars and Preserving by the Pint focusing on preserving and bringing the art of canning to her reader’s kitchens.
Naturally Sweet Food in Jars focuses on preserves made with coconut, maple, honey and other natural sweeteners and has 100 new recipes. The book is organized by the type of sweetener used and shares recipes for Sriracha-Style Hot Sauce (honey), Date Pancake Syrup (maple), Cantaloupe-Basil Jam (agave) and more.
Creating your own jams and sauces is rewarding as it not only saves you money but alleviates the need to purchase overly processed items from the grocery store. Nothing tastes as great as homemade.
Marisa provides us with everything we need to know about preserving from selecting the fruit to processing instructions. With such unique combinations as Mango Lime Butter, Blueberry Ginger Shrub and Apple Meyer Lemon Chutney we are sure to create new condiments to wow our friends and family.
I love cranberries and the Pickled Cranberries recipe sounds so intriguing as does the Fruitcake Conserve (who would have thought a recipe with the word fruitcake in the title would interest me).
Running Press has graciously shared a recipe from this title for you to try, Pear Vanilla Jam:
GIVEAWAY: Thanks to Running Press, one of you has the opportunity to win a copy of this must have book. To enter, leave a comment on this post telling me if you have tried canning yourself. For a second entry, please share this post on one of your social media outlets (be sure to leave a second comment). Open to US addresses only, the giveaway will run through April 20th. A random winner will be chosen on that date. Good luck Random Number Generator picked #20 – Lisa Ghenne!
Running Press provided me a review copy of this title.
I have not done any canning. I have made refrigerator jams before.
I haven’t tried canning myself, but it’s on my To Do list and I have everything I need to give it a try. This cookbook would be perfect!
I have Marisa’s other two books, and I made the Rosemary Apple Jam from one of them. I have also made Ina Garten’s Orange Marmalade.
Shared on Facebook.
This book looks so good, of course I want it!!!!!
I have done some canning, I absolutely love it and I am always looking for new recipes 🙂
I LOVE canning and making my own chutneys, jams, jellies, and relishes. This book looks like a “must have” to me.
I did many years ago with my mom Would love to try it again
I have never tried canning or made my own jams/perserves. I would love to make my own, not sure where to start.
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Yes I’ve been canning a few years now. I grew up watching my grandma do it. Marisa’s site and books are great resources.
I’ll be tweeting this too.
I have made pickles and chutneys and sauerkraut, but not sweets. Would love to try!
Tweeted
While my grandmother was the Queen of canning, I have never attempted anything beyond refrigerator jams.
I made a few batches of marmalade, but then gave up processed sugars. This book sounds like exactly what I need to get back into canning!
Love canning….grew up canning with my Mom and Grandmother. Great memories.
I did – many years ago and made jam for teacher gifts. I haven’t done in years and miss it!
I make jam but don’t really ‘can’ it. I simply heat up the jars in the oven. Place screaming boiling jam in the jar and seal with a hot lid. Works great and not boiling of the jars necessary. I’ve only had one jar go bad in 15 yrs. Thank you!
Haven’t tried yet but definitely on the bucket list
I make jam and syrup every year. This year canning cakes and more veggies is on my to do list.
I’ve done some canning but I need to do so much more! I would love this!
I’ve canned pickles and tomatoes before but have never tried making jam.
I grew up in a house with a canning cellar which my mother and grandmother filled every summer with hundreds of jars of fruits, tomato sauce and pickles to eat all winter.
I have been canning for a few years. The Food in Jars blog was a major inspiration to me years ago. Marisa’s assurances that this isn’t so hard & isn’t so dangerous really helped me relax and enjoy the process. Her Blueberry Maple Jam from Preserving by the Pint is swoon-worthy. I look forward to her newest book.
Wow, that’s what I get for not wearing my readers when I type. What I meant was; I love to can & try new recipes…geez 😉
To date I only can tomatoes and fig jam. Hope to expand my horizon!
I haven’t jarred any jams or jellies but would love to learn how in order to make and give holiday gifts!!
Love canning green beans!
Shared!
I’ve canned for years, hundreds of jars a year.
Years ago I canned tomatoes. Because of the huge amount of sugar involved in jams I didn’t do much of that. This book seems exactly what I need to reawaken my canning talents.
Yes, I would love to try new recipes using natural sweeteners.
I haven’t canned but I have jarred items
I tweeted https://twitter.com/stephr669/status/717496123473137664
Grew up making Concord Grape Jelly from our own vines and Strawberry Jam from the neighbors plants.Learned to can many a qt of Green Beans and Spaghetti Sauce from my Mom and then experimented with a lot of Pickles as I got older.
Haven’t yet, so this cookbook might be the ticket!
I started making applesauce, some jams and sauces. We have such great summer produce in Bucks County, I want to savor it for as long as possible.
I have tried canning so of it successful some of it not so successful. lol
I shared your post of pinterest.
Jam chutney pickles and sauerkraut . Those are my annual canning projects.
I’ve made raspberry jam, blueberry jam and peach melba (peach and rasp), but never pear. Would love to experiment with naturally sweetened jam.
I grew up canning with my Mom, Grands and Aunts. I passed on the love of canning to my daughter and son.
I shared about the giveaway on Facebook
I can tomatoes every year depending on my crop!
growing up we used to can – things like chow chow and pears. later on my sister had an apricot tree and we used to get together every season and make dozens of jars of apricot and apricot pineapple jam. A lot of work but then delicious jam for the year!
I’ve watched a few cooking shows that demonstrated the process but haven’t tried it myself. It is on my cooking bucket list.
I have canned peach preserves, string beans and tomatoes.
I’ve made pineapple jam and lilikoi (passionfruit) curd. I’d love to get back into canning again.
I have canned before. I enjoying canning tomatoes and peppers.
I shared here: https://www.pinterest.com/pin/403283341613930058/
I’ve made lots of jams and jellies but not canned too many other vegetables.
I canned salsa for a 1st canning experience last summer!
Shared on FB
A few years ago, the apple trees on the property we rent were overflowing with gorgeous fruit, so I taught myself how to can so I could put up applesauce, apple jelly, apple butter, and spiced apples. Since then, I’ve often turned to Food in Jars. Marissa McClellan has been a great help in turning me from a scared rookie to a confident canner.
I shared your blog post on Pinterest. Thanks for the recipe and the chance to win Marissa’s book!
I have never canned but would love to learn more about it
Sharing on fb
I taught myself to can in my early 30s after moving to a historic ranch in Northern California that was full of fruit trees. My specialties are a low-sugar apricot jam and a roasted red pepper jelly.
tweeted: https://twitter.com/tinawoo21/status/721225783256027136
I’ve never canned. Sometime in the future!
Shared this giveaway on Facebook.
I have made strawberry jam from fresh-picked strawberries. I would love to have some more recipes and try some new things!
I’ve made pickles, cranberry sauce, and blackberry jam with my grandmother when I was a pre-teen….of course back then I really didn’t pay attention…& I can remember jars of Piccalilli and corn relish lining the studs of the stairwell to the basement….I’ve done some marmalades, strawberry jam, and quick pickles, but always the refrigerator kind (except one batch of marmalade that I actually did the HWB) but the whole HWB thing always makes me nervous if I did it right (even though I remember just sealing the jam and cranberry sauce I made with my grandmother with wax) I’m always afraid something wont seal right and someone will get sick….