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Jam On: The Craft of Canning Fruit Hardcover – August 2, 2012


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Jam On: The Craft of Canning Fruit + The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits + Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
Price for all three: $54.62

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Product Details

  • Hardcover: 272 pages
  • Publisher: Studio (August 2, 2012)
  • Language: English
  • ISBN-10: 0670026174
  • ISBN-13: 978-0670026173
  • Product Dimensions: 7.8 x 0.9 x 9.4 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #306,299 in Books (See Top 100 in Books)

Editorial Reviews

Review

“Anarchy in a Jar could also be called "community in a jar". This book is Laena McCarthy’s story, and recipes, but it is really about you. It's about your community and the stories you can tell using the ingredients you find. Each recipe is simple, easy to follow and, most importantly, easy to adapt to make your own. The result is jams of glamorous color, and flavor that goes on for miles.”
—Jeni Britton Bauer, author of Jeni’s Splendid Ice Creams at Home

“Laena is a true insider on the art of good cooking, and her homegrown jam recipes are a revelation. She captures the essence of fresh ingredients in a jar like no one else!”
—Cathy Erway, founder of Not Eating Out in New York and author of The Art of Eating In

"I never thought a McCarthy would solve the problem of having peanut butter but no jam. I think I'll fix myself a sandwich with this book now BLAP BLAP BLAP!"
—Eddie Huang, chef and owner of BaoHaus

“In Laena McCarthy’s hands, chaos is sweet.”

Tasting Table

About the Author

Laena McCarthy is the founder and owner of Anarchy in a Jar, an artisanal jam and preserves company. Her jams are sold at Williams-Sonoma, Dean & DeLuca, Whole Foods in New York, and other specialty stores. She has been featured in The New York Times Style Section, The New Yorker, seriouseats.com, and various other blogs. She lives in Brooklyn, New York.

Michael Harlan Turkell, once an aspiring chef, now food photographer captures the inner-workings of the culinary world for his James Beard Foundation Awards nominated "BACK OF THE HOUSE" project.

Customer Reviews

Great book, great recipes!
Carol
Overall an excellent resource for anyone who loves to make jam.
Amanda
I am looking forward to trying more recipes out of the book!
The Book Worm's Mom

Most Helpful Customer Reviews

13 of 14 people found the following review helpful By shelfishness on August 10, 2012
Format: Hardcover
I was honestly giddy as I read this book! Jam On by Laena McCarthy is a treasure trove of recipes that is absolutely perfect for this time of year with all of the berries ripe for the picking.

McCarthy does a wonderful job of making jam, preserves, and even syrups, approachable and exciting. Her featured stories (including her journey to becoming a jam queen) are intriguing, but her recipes are even genuinely fascinating. With enticing flavors like watermelon and lemongrass jelly, spiced beer jelly, sour cherry preserves, and Meyer lemon marmalade, Jam On is a contemporary cook's dream. There are exotic flavors like blackberry and lavender jam, and good old standbys like wild blueberry jam. With thorough descriptions and step-by-step photos on how to make jams and jellies, this book is as fun for first-time jam makers as it is for preserving pros. Plus, there is an entire section dedicated to all of the ideal pairings for the homemade jams and jellies featured in the book. Recipes like Laena's Ginger Scones, Anarchy Marmalade Manhattan, and Panpepato Honey and Spice Cake, make this book more than just a jam and jelly cookbook. If you are looking for freezer jams, this isn't the guide for you, but if you are hoping to expand your repertoire of jam options, this is ideal. Jam On is a delight with a great assortment of the preserved, pickled, and just plain delicious!
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14 of 17 people found the following review helpful By Rabid Reader on July 3, 2013
Format: Hardcover
This is indeed a beautiful book--the pictures are mouth-watering. It's also well-written, and the recipes are solid, easy-to-follow and not your basic, dull canning recipes. They are great--worth the price of the book.

However I found that these recipes use Pomona's pectin + calcium water---which as far as I can tell isn't available within about a 300 mile radius of my house. Pretty inconvenient.

So I think it would have helped a lot to have a sort of side-bar "transliteration" into Joe-Normal pectin amounts + sugar + whatever so that the recipes were more widely user-friendly for those of us who can get the regular stuff at the store (maybe)but who have to order Pomona's.

There's also a definite NYC-centric bent to this book, which is fine, until she begins to add ingredients you have to order, and lists food sources available for NYC residents, or specifies Finger Lakes wines (NY State).

Yes, she also lists national or online sources, but I found it a little off-putting. Not everybody can run around the corner for cool ingredients or supplies, or have farmers deliver baskets of fresh fruit & veggies. Fine for those of us who live in rural areas but possibly not so fine if you are a city-dweller. Not everybody has Whole Foods.

Other than those little things, this is a great book and makes a good addition to the canning shelf. . .
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8 of 9 people found the following review helpful By Amanda on December 2, 2012
Format: Hardcover
I purchased this book several months ago and it is excellent for a seasoned canner because of the interesting recipes and the recipe variations at the end of each chapter. It's okay for a beginner too, but I would probably recommend a first time canner start with the Ball Blue Book. There's a section on the basics and step-by-step instructions on canning, a section on jam and jelly, a preserves, marmalade, and chutney section, a section on fruit butters and jams using sugar alternatives, and a section on pickled fruit, syrups, and shrubs (sort of a sour vinegar syrup you can use in beverages). As you can tell, these are mostly high acid foods so if you are looking for instructions and recipes for low acid things such as vegetables, meat, beans, or soups, this isn't the book for you. If you are looking for interesting jam and jelly recipes, interesting uses for your fruit spreads, and great cheese pairings to go with your jams and jellies, this is a terrific book. I like the use of Pomona's in many of the recipes as it's my personal preference as far as commercial pectins. I've tried the beer jelly recipe and it is amazing. The green tomato chutney (awesome stirred in grits and topped with a fried egg) is another great tasting recipe. I've also tried the pickled blueberries, which turned out to be very tasty. I was very excited to make the Easy Like Sunday Morning Blueberry Preserves with frozen blueberries because it was past the season, but it didn't turn out at all like I had hoped. May have had something to do with adding sugar to frozen berries. These are the only recipes I have tried at the time of this review. I also think the Laena's Library section and sources sections have great recommendations for additional reading and for ingredient and canning supply resources. Overall an excellent resource for anyone who loves to make jam.
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4 of 4 people found the following review helpful By Dawn Drake on July 24, 2013
Format: Hardcover
This book is super! Photos are lovely. You can customize the recipes depending on your likes/dislikes and availablity of produce in your location. Serving suggestions are given, which are great since I love to serve a cheese course with jam on the side. The majority of ingredients are easily available or easily substitutable. And options are given at the end of every chapter to start your thinking process. While the pectin recommended is available in my region, I opt for the standard Ball brand pectin (less expensive) and have had great results. The key is the freshness of your fruit and the interesting combinations given here; not the pectin (a minor player). I also received "The Blue Chair Jam Cookbook" which, while a beautiful coffee table style book, has ingredients that ARE super hard to get - tayberry jam - really? What the heck is a taberry? "Jam On" is written for normal folk with normal availability but who still consider themselves foodies.
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Jam On: The Craft of Canning Fruit
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