The Joy of Jams, Jellies, and Other Sweet Preserves

The companion volume to “The Joy of Pickling,” focused entirely on sweet fruit preserves. Ziedrich takes an old-fashioned approach that favors less sugar and no added pectin, letting the natural fruit flavors come through more clearly than in conventional jam recipes. The book includes 200 recipes covering jams, jellies, marmalades, conserves, fruit butters, syrups, shrubs, curds, and fruit pastes.

Why This One

Most jam books rely heavily on commercial pectin and large quantities of sugar, which can make everything taste more or less the same: sweet. Ziedrich takes the opposite approach. Her recipes use traditional methods, cooking fruit slowly until it reaches the gel point naturally, which produces preserves with more complex, concentrated flavor. The trade-off is that these methods require a bit more attention and judgment, but the results are noticeably better.

The range of preserves covered goes well beyond basic jam. You will learn to make marmalades with bitter Seville oranges, fruit butters simmered until thick and spoonable, shrubs for drinking vinegars, curds enriched with eggs and butter, and fruit pastes like membrillo. Each category gets its own introduction explaining the technique and science involved.

What to Expect

A 432-page reference organized by preserve type and fruit. The opening chapters cover equipment, the science of gelling, and safety. Recipes are seasonal, making it easy to work with whatever fruit is available. The tone matches her pickling book: knowledgeable, thorough, and practical. Best suited for someone who already has basic canning skills and wants to take their fruit preserving to a higher level.