Fresh, hip cookbook takes jamming out of grandmaas kitchen and into the 21st century In Jam On, New Yorkas aJam Queena Laena McCarthy shares her love of making inventive handmade jam with delicious recipes and canning techniques. Her down-to-earth approach and unique, easy method allows even the novice cook to make fresh and exciting jam. The recipes in Jam On use less sugar, making the jams not only healthier, but more intensely flavorful than your average fruit concoction. With step-by-step instructions and four-color photographs throughout, McCarthy guides readers through the canning process and offers inventive herb and spice combinations for a range of signature jams. Recipes include: ac Grapefruit a Smoked Salt Marmalade ac Strawberry Balsamic Jam ac Easy Like Sunday Morning Blueberry Preserves ac Tiny Strawberry Preserves with Thai Basil ac Rhubarb Hibiscus Jam ac Spiced Beer Jelly ac Hot Firemanas Pear Jam ac Lime a Pandan Marmalade ac and much moreWILD BLUEBERRY TRIFLE |Make it with Wild Blueberry Jam, mascarpone, and rum| Trifle isaclassic Americandessert, andconjures summer parties of yore with lemonade and balloons. This is a slightly hipper version, using mascarponeanbsp;...
|Publisher||:||Penguin - 2012-08-02|