The first comprehensive guide to sweet preserves since May Byron published her Jam Book in 1917, The Joy of Jams, Jellies, and Other Sweet Preserves includes 225 recipes for jams, jellies, marmalades, preserves, conserves, syrups, pastes, and more, all made the old-fashioned way, without added pectin. Organized alphabetically by type of fruit, the book presents an introduction to each, including its history, cultivars, and growing and harvesting requirements. With its attention not only to common fruits but to others that never appear in supermarkets, The Joy of Jams will prove an essential resource for gardeners and U-pick and farmers'-market shoppers.
