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

Make all the Preserves You Love Sweeter than Ever, For Healthier Canning at Home!


After years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners:

• maple sugar and syrup
• coconut sugar
• dates
• agave
• honey
• dried fruits and juices

...and less of them! The book is organized by sweeteners, and includes recipes like:

• Sriracha-style Hot Sauce (using honey)
• Date Pancake Syrup (with maple)
• Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave)
• Fennel and Parsley Relish (sweetened with fruit juice)
  

Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet. It's the perfect addition to your collection, and will bring your preserving up to speed with a health-conscious diet.

• Food in Jars: Preserving in Small Batches Year-Round
• Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars
• Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More
• Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
• Not Your Mama's Canning Book: Modern Canned Goods and What to Make with Them
• Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen
• Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions
• Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before
• Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments & More
• The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes