Average Reviews:
(More customer reviews)Very little information is provided regarding the plants highlighted in the book; however, this book doesn't claim to be a foraging manual, it claims to be a cookbook, and it is -- a cookbook filled with the same three to six recipes over and over again, merely substituting different wild (or not so wild) fruit. Yes, it features 75 wild edibles, but considering that there's only about six recipes in it, it should only have been 81 pages long -- 75 to quickly gloss over the names and general conformation of the plants in question, and six for the recipes, with instruction to "insert X fruit here".
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Contains countless recipes for jams, jellies, pickles, preserves, sauces, and butters, including:
Blueberry Jam
Strawberry Jelly
Cocoplum-Amaretto Sauce
Sapphireberry Preserves
Prickly Pear Jam
Spicy Black Gum Jelly
and many more!
Jam lovers looking for an alternative to preservatives, synthetic sweeteners, and artificial flavors have long turned to wild edibles as a source for their own spreads and condiments. Wild Jams and Jellies is an excellent primer on the art and science of creating these delectables, covering all the equipment you'll need as well as essential techniques for selecting plants, adding sugar and pectin, cooking on a stove or microwave, choosing containers, and creating a firm seal. It also includes hundreds of time-tested recipes, from familiar favorites such as cranberry sauce and grape jelly to more exotic selections like passion flower rum sauce and manzanita chow chow. Each one is a delicious treat, more flavorful, nutritious, and satisfying than anything you'll find in a supermarket.
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