Wild Jams and Jellies: Delicious Recipes Using 75 Wild Edibles

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Cambridge University Press, 2005 - 322 páginas
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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.

 

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Contenido

HOW TO PREPARE JAMS JELLIES AND OTHER PRESERVES
5
THE RECIPES
12
Crab Apple Malus spp
84
Crowberry Empetrum migrum
97
Fennel Foeniculum vulgare
111
Grape Vitis spp
124
Hazelnut Corylus americana
140
Irish Moss Chondrus crispus
155
Nutgrass Cyperus spp
181
Papaw Asimina spp
197
Pinyon Pine Pinus spp
211
Raspberry Rubus spp
227
Salal Gaultheria shallon
242
Serviceberry Amelanchier spp
258
Strawberry Wild Fragaria spp
273
VINEGARS AND OILS
305

Mustard Brassica spp
169
Derechos de autor

Otras ediciones - Ver todas

Wild Jams and Jellies: Delicious Recipes Using 75 Wild Edibles
Joe Freitus,Salli Haberman
Sin vista previa disponible - 2005

Términos y frases comunes

140-degree oven add 1 cup allspice BARBERRY blender cherries cloves cocoplums Combine cookie sheet corn syrup cover a cookie crab apples CRANBERRY cup cider vinegar cup juice cup of juice cup of sugar cup water cups ripe berries cups ripe fruit cups sugar dark place diced dried Excellent garnish flavor flowers food mill found growing fruit pops full minute grapes grated orange rind HOBBLEBUSH inches ingredients juicy pulp label LEATHER 2 cups leaves lemon juice liquid pectin liquid pectin Wash locking plastic bags low heat moderate heat mustard onions pinch ground cloves pinch salt plums pour into hot remove the seeds SAUCE 4 cups saucepan sea grapes seal seedless raisins selected glass container SERVICEBERRY shrub simmer Skim the foam spices spoon sterile jars sterile jelly jars stirring constantly Strain sugar or honey sugar per cup SURINAM CHERRY thsp vinegar Wash and stem whole cloves wild

Acerca del autor (2005)

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.

Información bibliográfica

QR code for Wild Jams and Jellies
TítuloWild Jams and Jellies: Delicious Recipes Using 75 Wild Edibles
AutoresJoe Freitus, Salli Haberman
Ilustrado porSalli Haberman
Ediciónilustrada, revisada
EditorCambridge University Press, 2005
ISBN0811732479, 9780811732475
Largo322 páginas
  
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