About this item

The Preserves You Love, SWEETER THAN EVERAfter years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, accomplished canner and author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without the refined sugars. The result is Naturally Sweet Food in Jars, preserving in the tenor of today's health-conscious audience. . The inventive spreads, dips, pickles, and whole fruits in McClellan's third preserving book use only unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices - and less of them. The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey) , Date Pancake Syrup (with maple) , Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave) , and Fennel and Parsley Relish (sweetened with fruit juice) .



About the Author

Marisa McClellan

Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. Her books include Food in Jars, Preserving by the Pint, and Naturally Sweet Food in Jar. She has written for publications like Vegetarian Times, USA Today, Parents Magazine, The Sweethome, Food Network, Serious Eats, The Kitchn, Grid Philly, Saveur, Edible Philly, and Table Matters. Marisa also co-hosts a podcast dedicated living a food-focused life called Local Mouthful. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.



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