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.
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.
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