Notes about Recipes in this book

• Strawberry jam

  • aeader on May 30, 2021

    Wonderful pure strawberry flavor. I did use the lemon zest and thought it added a nice bright note. My yield on this recipe was 3 half pints. Will definitely make this one again.

• Classic strawberry preserves

  • bloncosky on May 21, 2012

    These are delicious. The syrup did not turn out thick, but still great on ice cream or yogurt.

• Strawberry and lemon preserves

  • we10mom on April 30, 2012

    Love the little bites of tart lemon in this jam and the pretty bright red color.

• Pickled beets

  • radishseed on September 01, 2014

    After receiving a very large box of beets from a friend, I made two batches of these. I followed this recipe exactly for the first batch. In the second, I wanted a less-sweet set of flavors, so I changed the apple cider vinegar to white wine vinegar, and omitted the original spices. Instead, I added to each jar a few red onion slices, 1/2 t. caraway seeds, 1/4 t. mustard seeds, 5 black peppercorns, and half a bay leaf. I'm calling them Slightly Sweet Pickled Beets and Slightly Swedish Pickled Beets, respectively.

• Kohlrabi and radish refrigerator pickle

  • CRCarroll6 on March 21, 2014

    I had some radishes I needed to use up so I made some of this the other night (minus the kohlrabi because I didn't have any of that). I have been adding to veggie sandwiches and love it! Can't wait to try it with other veggies.

  • urmami on December 05, 2018

    I made this using kohlrabi (didn't have radishes), and scaled the brine way down to make more of a slaw than a fridge pickle. It was excellent! I have since used this combination of vinegar:mirin a lot.

• Pickled sugar snap peas with mint

  • shoffmann on July 15, 2017

    I've made this recipe several times and we really enjoy snacking on the pickles. Great way to extend the life of an abundance of peas.

• Blueberry and apple jam

  • aeader on September 06, 2020

    This jam has a wonderful, pure blueberry flavor. I could not taste the apples at all, but you can see them in the jam a bit. I got a smaller yield than recipe indicated. This jam was a hit at our house.

• Sour cherry preserves

  • bloncosky on May 21, 2012

    Delicious! Syrup did not turn out thick for me, but these are wonderful on vanilla ice cream or yogurt.

• Mango and peach habanero hot sauce

  • campusbrownie on November 23, 2015

    Very fruity flavor. Thick texture, and not as hot as I expected.

• Persian tarragon pickles

  • sunlitsepia on January 28, 2014

    I made this recipe last summer-- extremely easy refrigerator pickles that have a great tarragon flavor and a little kick of hot pepper. We loved these!

• Tomato and cashew chutney

  • radishseed on October 21, 2012

    This is delicious. I opted for golden raisins instead of dried mango so I could use something that I already had in the cupboard, but I'd bet the mango adds a little extra complexity.

  • urmami on August 23, 2016

    Oh, this is perfect. I first made it on a hot steamy Labor Day weekend as part of a bulk tomato canning project...and immediately regretted choosing the other recipes. It's great with mango, but we actually prefer the golden raisins. Mixing this chutney with tuna and chickpeas makes the most perfect zero-effort, dog days of summer lunch.

• Applesauce

  • aeader on October 11, 2020

    We loved this. Did not use any sugar or spices - pure apple flavor. I cored the apples but didn't peel them and used a food mill. It worked pretty well, but I think next time I will use the Squeezo strainer as the author suggests. Some small pieces of peel got through around the edges of the disk in the food mill. I used the 2mm disk (2nd smallest). Made it twice and got 5 pints the first time, 3.75 pints the second time.

• Spiced cranberries

  • campusbrownie on November 23, 2015

    With very fresh cranberries this jelled from its own pectin. The spices were wonderful. I only used two cups sugar, and added shredded orange zest, because I wanted it quite tart. It yielded four half-pints and a bit.

• Spiced Concord grape jam

  • aeader on October 15, 2017

    Wonderful flavor and consistency. May leave out the cinnamon and cloves next time - they weren't overpowering but would also like to just enjoy the terrific grape flavor on its own. Recipe turned out perfectly and I got exactly 4 half pints. The most time-consuming part of the process on this recipe is prepping the fruit, but it was worth it.

• Pickled garlic

  • Barb_N on September 20, 2014

    This results in a tasty pickle, as long as you don't mind the cloves turning blue.

• Middle Eastern pickled turnips (Quick lift)

  • radishseed on September 09, 2015

    I like these, but I prefer the recipes where the turnips pickle in the brine over a week or two without any cooking, which I think results in a nicer texture. These are a little soft.

• Preserved lemons

  • Astrid5555 on November 23, 2015

    Very easy, no fuss recipe. Keep forever in the fridge once opened.

• Regan's oat scones

  • shoffmann on July 30, 2017

    These scones have a nice flavor/texture, but are pretty rich. The recipe suggested chilling for thirty minutes before baking if working in a warm kitchen. Short on time I skipped this step, but really should not have because the scones did spread quite a lot.

• Blackberry jam with cracked coriander

  • Daylabraithwaite on August 16, 2025

    This is no longer in the book that I have ??

• Food in Jars

  ...it’s even better than the original. If you don’t have the first edition on your shelf already, make sure to seek out this new one

  Full review