Jamlady is at your side every step of the way, with
history, cautions . . . and a sense of good taste.”
--from the foreword
For years, visitors to Chicagoland farmers’ markets have
counted on Jamlady’s impressive selection of jams and
jellies to add excitement to meals. This cookbook puts a dazzling
array of foods often thought of as mere condiments front and
center, within reach of even those home cooks with basic skills,
limited time, and access to simple ingredients.
Sections include discussion of processing methods and troubleshooting;
definitions of and the distinctions between jellies, jams, preserves,
butters, marmalades, conserves, spreads, and chutneys; recipes
for jellies, jams, and preserves; recipes for baking with jams;
recipes for butters; an appendix on the approximate pH of foods
and pH measurement, including a pH chart; a buyer’s guide;
and a bibliography.
Advanced recipes and methods teach more experienced canners
the savory and sweet secrets to creating their own fine preserves.
The extensive baking section and serving suggestions offer ideas
on how to best showcase these preserved and enhanced flavors.
Jamlady’s decades of research and experimentation have
culminated in this impressive volume, destined to become a dog-eared
classic in the pantheon of cooking manuals.
About the Author
Beverly Ellen Schoonmaker Alfeld has a B.A. and M.F.A. in art
and an M.A. in theoretical design. Raised in a commercial-nursery/greenhouse
family, she has completed the school of instruction in food
processing prescribed by the Food and Drug Administration and
has completed advanced coursework in the fields of education,
administration, and school law. Ms. Alfeld is an academic performance
specialist with twenty-three years’ experience in K-12,
university, and junior-college classrooms; a member of the Daughters
of the American Revolution; and the founder of the Donald L.
Schoonmaker Scholarship Fund. She also works as an advocate
for special-needs children. |
