Wild Jams and Jellies: Delicious Recipes Using 75 Wild Edibles

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Cambridge University Press, 2005 - 322 páginas
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

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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.

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