It’s canning season here on the Farm and that means fun for me with making jams, jellies and preserves. I love trying new recipes as you all know by now so when offered the opportunity to receive the new cookbook, Artisanal Preserves to review I was quite happy to agree. The book was sent to me by the publisher at no cost. I was particularly intrigued to find a no sugar strawberry pineapple jam recipe which was perfect with all of the berries that came in this year’s harvest. Read on to learn my thoughts on the book and see the recipe .
About Artisanal Preserves:
Written by cooking instructor Madelaine Bullwinkel, Artisanal Preserves provides not only 100 foolproof recipes for jams, jellies, marmalades, and more but also a primer on the history and basic technique of preserving. For those who are old hands at preserving, the book offers new flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as 40 recipes for breads, muffins, and desserts that make good use of readers’ newly made jams and jellies.
This new edition of Artisanal Preserves has been redesigned and repackaged to appeal to a new generation of cooks. Since the book was originally published in 2005 (as Gourmet Preserves Chez Madelaine), the popularity of home preserving has continued to rise alongside the renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.
Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to guide to making elegant, delicious fruit preserves at home.
About the Author:
Madelaine Bullwinkel is a graduate of Smith College, the University of Chicago, and L’Academie de Cuisine. She has been teaching for more than 35 years at Chez Madelaine, her home-based cooking school, which has been featured in Bon Appétit and Better Homes and Gardens.
This is a delightful cookbook to read. Yes, I thoroughly enjoy reading cookbooks. I always manage to pick up something new or a fun tip. This book is full of no sugar jams. The sugar substitute is crushed pineapple in its own juice. I just wish the recipes made larger batches. For someone who lives on a small farm and grows most of the food eaten, small batch recipes are like making a single cupcake.
I recognize that most people don’t put up their food for a year at a time and these recipes are perfect for the normal household who just wants to play in the kitchen. The flavor combinations are a real delight and there are some that I am going to try despite the small return. I just wish there were instructions for making larger quantities. With canning it’s not as easy as just doubling volumes. But it’s a small complaint overall for the variety in the recipes here.
There are also some lovely recipes at the end of the book for various muffins, cakes, scones and more so that you can showcase your newly canned jams, jellies and preserves. I know I’ll be trying some of them as well. I’m happy to welcome this book into my cookbook library.
No Sugar Strawberry Pineapple Jam
1 pound can (16oz) crushed pineapple in unsweetened syrup
1/2 vanilla bean
1 pound fresh strawberries (3 1/3 cups)
pinch of salt optional
Wash, cap and quarter the strawberries.
Add the pineapple and its juice to a large pot over medium heat.
Split the vanilla bean, scrape out the seeds and add them and the pod to the pineapple in the pot. Add the salt if using
When most of the liquid has evaporated add the strawberries to the pot, cover and bring to a boil. Simmer the mixture for about 5 – 10 minutes until it thickens and a lot of the liquid evaporates.
Have canner and jars ready to go.
Remove the jam from the heat and pull the vanilla bean pod from the mixture.
Ladle the jam into the hot jars jars leaving 1/4″ headspace
Wipe the rims, add the lids, put the caps on hand tight and process in the water bath canner for 10 minutes (I am over 3,000 ft so mine went for 15 min.)
Always follow the directions for your location and canner.
How Was it?
I will admit that I was a touch skeptical going into this but I’m not any longer. It is, admittedly not the super sweet jam you get at the store BUT it is very good. You really get the true taste of strawberry with the pineapple underneath. This jam is going to be dependent on the berries you use so you must make sure that you are using sweet, ripe berries. It’s that simple. If you use tasteless strawberries you will have tasteless jam.
It does not make a lot of jam for the effort put forth – it’s almost the same amount as making a regular batch and yet I ended up with 2 half pints and 1 quarter pint. I don’t know anything about managing sugars but I can only suspect that this would be a far better option for someone to use who needs to watch their sugar intake.
More Jam Recipes:
- 1 pound can (16oz) crushed pineapple in unsweetened syrup
- ½ vanilla bean
- 1 pound fresh strawberries (3⅓ cups)
- pinch of salt optional
- Wash, cap and quarter the strawberries.
- Add the pineapple and its juice to a large pot over medium heat.
- Split the vanilla bean, scrape out the seeds and add them and the pod to the pineapple in the pot. Add the salt if using
- When most of the liquid has evaporated add the strawberries to the pot, cover and bring to a boil. Simmer the mixture for about 5 - 10 minutes until it thickens and a lot of the liquid evaporates.
- Have canner and jars ready to go.
- Remove the jam from the heat and pull the vanilla bean pod from the mixture.
- Ladle the jam into the hot jars jars leaving ¼" headspace
- Wipe the rims, add the lids, put the caps on hand tight and process in the water bath canner for 10 minutes (I am over 3,000 ft so mine went for 15 min.)
- Always follow the directions for your location and canner.