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Give me all the fruits! Canning has been a tradition and a legacy in my family; the recipes, the rituals and the rules are all things I treasure. This new book is one I will gladly splatter with sugared fruits and scalding water. I have pages earmarked for the earliest strawberries all the way through till the end of summer. No peach will escape my plans for the Peach-Lime Salsa. The beautiful photography, the creative recipes (arranged by season), and the wealth of information are enough to forgive the publishers for not including tasting samples.
A handbook for fruit preserving, with 75 basic and special recipes for jams, jellies, chutneys, and compotes, by chef emeritus and master preserver Joyce Goldstein.
Jam Session is the lushly photographed and selective guide to making all-natural fruit preserves, organized by type of fruit and seasonal availability, with descriptions of the best varieties for preserving plus master recipes and contemporary variations for each type of fruit. Former restaurant chef/owner, culinary historian, and master preserver Joyce Goldstein includes straightforward, no-fail instructions for canning fruit preserves, along with serving ideas for using preserves for much more than toast, including Mango-Lime Jam to elevate pork tenderloin, Pickled Peaches to perk up fried chicken, and Apricot Jam to glaze cake. Packed with ideas, 75 time-tested recipes, and gorgeous photographs of produce, process, and finished fruit preserves, preserving newcomers and veterans alike will find Goldstein's handbook just the right amount of instruction and inspiration.
About the Author
JOYCE GOLDSTEIN is a former Chez Panisse chef; the retired chef/owner of James Beard Award–winning restaurant Square One; and the author of twenty-eight books. Her preserves are sold at gourmet locations, such as Bi-Rite Market in San Francisco and Bread Furst in Washington, DC, and enjoyed by her very lucky grandchildren. She lives in San Francisco.
Named an Eater Best New Cookbook of Summer 2018
“Each growing season and subsequent harvest marks a fresh opportunity to unleash Joyce Goldstein’s unrelenting passion for preserving peak flavors for another day. My family and I have been fortunate to be on the receiving end of Joyce’s jams, chutneys, and preserves, and each time we unscrew one of those lids, it is as if the flavor genie jumps out of the jar. The love and good taste that goes into the cooking and jarring can be tasted in each memorable bite.” —Danny Meyer, author of Setting the Table
“I’ve waited (impatiently) for this glorious book. It’s a must for preservers and lovers of flavor. I’ll be cooking out of it for the rest of my life.” —Diana Henry, London Telegraph columnist and author of A Bird in the Hand
“ Culinary hero Joyce Goldstein guides us through the technical details and inspires creativity with seasonal recipes and clear, passionate descriptions of the craft of fine preserving. This book is sure to become a time-honored classic on the subject.” —Suzanne Goin, chef and author of The A.O.C. Cookbook