Food in Jars by Marisa McClellan

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  • Five-ingredient fruit butter granola

  • Cocoa hazelnut granola

    • radishseed on June 17, 2014

      As a snacking granola, this gets four stars. It has a nice subtle sweetness and cocoa flavor. As a breakfast granola, it gets two stars. That same subtle flavor doesn't stand up to yogurt, and it ends up tasting too bland. It might fare better with milk.

  • Blueberry ginger shrub

    • cespitler on August 11, 2013

      I let mine sit in the fridge for about two weeks with an occasional swirl to keep things mixed up. I strained it today. I'm loving it mixed in with some sparking water from the soda stream, but I can imagine that it would be fantastic in a mixed drink.

  • Slow cooker brown sugar plum butter

    • Aggie92 on September 16, 2016

      Outstanding! I used Italian plums off my backyard tree. They were slightly underripe and need to use 1 3/4 c brown sugar for a nice sweet-tart flavor. My plums did not cook down to a paste after 10 hours in the slow cooker. But, it was fairly thick so I did the frozen plate test and the butter gelled nicely. I did water bath can this in half-pint jars for 25 minutes (high altitude timing for 6000+ feet). Made 8 half-pints.

  • Garlic dill pickles

    • Christine on July 27, 2014

      I made these for my husband with a glut of cucumbers from our CSA share. I can't attest to the flavor of them yet since I hate pickles, but will report back once he has tried them. This was my first time pickling so I chose this recipe because it seemed fairly simple and didn't call for items I had no idea where to find like other recipes I had come across (mature dill heads, dill flowers, etc. -- dill seeds, I can handle!) The recipe was straightforward enough, but as a total newbie, it did lack some instructions about how to prep the jars, when to start the timer for processing, etc. -- in all fairness, I'm sure this information can be found somewhere on the Food in Jars site, but I chose to use the article "Canning Step-by-Step" in my Williams-Sonoma The Art of Preserving cookbook by Rick Field, Lisa Atwood, & Rebecca Courchesne for reference along with this recipe. They looked pretty darn good when I took them out of the canner, so here's hoping they taste good as well!

  • Slow cooker blueberry butter

    • krobbins426 on July 30, 2013

      So easy. This was the perfect pick for our first true canning project. I processed 12 4 oz jelly jars with some leftover put in the fridge. Because I needed these for gifts ASAP, I used 1 large package of frozen blueberries from BJs.

  • Kimchi noodle soup

    • Krisage on December 29, 2018

      Nice! Used rice noodles in place of ramen, so I suppose this was un-ramened ramen, but it worked for us. Didn't have mushrooms on hand, so added a few drops of fish sauce for an umami component.

  • Peach cardamom jam

    • aeader on July 19, 2020

      The flavor combination is wonderful. Some of my peaches were a just a little underripe so I was worried about how strong the peach flavor would be, but it is delicious. I got just a little over 4 half-pints. Used 4T bottled lemon juice because I didn't have a fresh lemon.

  • Peach-plum ginger jam

    • aeader on September 22, 2018

      This jam is fantastic. The ginger gives it a nice zing, which balances the sweetness a bit. I had mostly peaches, only a few plums, and used bottled ginger juice instead of making my own fresh. Will definitely be making this again. If you use red/black plums the skins turn the jam a beautiful color.

    • Frogcake on September 24, 2018

      Yum! I love this jam - such a lovely deep rose colour. The ginger was nuanced for me - just the right balance of tastes as far as I’m concerned. I used fresh ginger pulsed in the food processor as directed. Might add a bit of lemon juice next time. Will make this again.

  • Kale and carrot salad

    • bwehner on May 11, 2013

      Loved the simplicity & the opportunity to add other ingredients, depending on what's on hand.

  • Chive blossom vinegar

    • meggan on November 18, 2013

      Beautifully purple and distinctly chive-y. I use in place of rice wine vinegar sometimes and it is also good in vinaigrette.

  • Tomato jam

    • jessekl on June 01, 2013

      I added 3/4 tsp cumin

    • Rinshin on October 09, 2019

      Halved the recipe. It took about 4 hours low simmer to get to the jammy consistency. Flavor is excellent. Added baharat spice as well. Next time I like to reduce the sugar and red chili flakes. Beautiful color too. Instead of canning, this was put in ziplock for freezing so I can take out small amount as needed. Great use of end of season garden tomatoes.

    • janeths on August 31, 2014

      Love this recipe so much. Opening a jar in the winter is such a treat.

  • Jam-filled pancakes

    • spharo00 on June 05, 2012

      This isn't really a recipe, but more of a suggestion or how-to. I've never had jam with my pancakes before but this was a really great tip. It's easy and adds an extra bit of flavor. No syrup required! I used Early Summer Peach Marmalade from The Blue Chair Jam Cookbook and Multigrain Pancakes from Super Natural Every Day.

  • Blood orange curd

    • bching on February 15, 2015

      do add some lemon juice. This is a very bland version of blood orange curd.

  • Pear and chocolate jam

    • toyinf on April 27, 2018

      Used this to make jam filled scones, and in yogurt and to sweeten smoothies

  • Pickled fairy tale eggplant

    • Barb_N on July 04, 2017

      I've finally found an eggplant pickle recipe that gives me the texture I like! Nothing fancy, though I think you could vary the herb to change the flavor profile.

    • Barb_N on September 02, 2017

      Unfortunately after about 6 weeks on the shelf, these pickles have turned to mush. What a disappointment.

  • Honey sweetened plum pear jam

    • stef on September 23, 2019

      This came together quickly. A nice not too sweet jam.

  • Quince slices in a spiced chai syrup

    • joyofcooking1931 on October 17, 2014

      Great, simple recipe for preserving quince! I doubled the recipe--the yield was spot-on. I also added a couple vanilla beans and the zest of one orange. I simmered my quince slices longer than the recipe called for because I like them to get almost candied and translucent. I can imagine that these slices will be excellent on anything from everyday oatmeal to a sticky gingerbread cake for the holidays. Another great recipe from Marisa!

  • Dorie Greenspan's cream scones

    • babyfork on September 04, 2015

      Made these late in the evening to bring to a work breakfast function the next morning. Easy to make and tasty. I'm sure they would have been even better warm.

  • Blueberry Cara Cara orange jam

    • ebs on February 11, 2020

      I had some blueberries in the freezer and wanted to use them, so I tried making this jam. Wow! I love it. I am still figuring out how to tell when the jam has "jammed," but it seemed to work well and the flavor is wonderful

  • Homemade yogurt in Mason jars

    • inflytur on February 23, 2020

      Excellent step-by-step instructions. As long as you have a reliable thermometer you can’t go wrong. Ingenious tip for keeping a steady temperature while the milk is culturing.

  • Cured duck egg yolks

    • inflytur on August 20, 2020

      The cured yolk is luscious when grated over pasta or just about anything. It is simple to make. What little work is involved is spread over days.

  • Rosemary-maple glazed nuts

    • kateiscoooking on May 04, 2019

      Wow. These were just perfect!. I used some mixed nuts (no peanuts) from Costco. Instead of browning them in a skillet, I put them on a half sheet and baked them for about 10 minutes while the sauce was heating up. Then, I let everything cool for a few minutes and poured the sauce over the nuts.

  • Hibiscus concentrate

    • doughet on June 06, 2019

      This worked very well to add to club soda. We found that half the sugar was fine for our tastes. Would also be good with additional flavors like lemongrass or ginger, I think.

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  • Language English
  • Countries United States

Publishers Text

Marisa McClellan is the writer and canner behind Food in Jars. She grew up in Oregon, canning the local blueberries, blackberries and apples with her mom. After many years away from the canning pot, she picked up the habit again after a fruit picking trip in 2006. Since then, canning and preserving have become very regular parts of her life. The Food in Jars cookbook is nearly done and will be available for purchase in the spring of 2012.

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