How to make natural (no pectin) jellies out of (nearly) anything that grows wild. Sections on the Art, the Science, the Quest, the Real World, Tinkering, cheating, Syrups.
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Editorial Reviews
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Entertaining as well as informative . . . . Thorough and precise. --Park County Republican
Gives step by step directions in achieving the perfect jell with all types of wild berries. --High Timber Times -- High Timber Times
About the Author
Kathryn G. March and Andrew L. March have written and taught together on wild plants and mushrooms for many years. Andy has a doctorate in geography and China studies, teaches environmental science and drives a school bus. Kate attended the University of Iowa and Columbia University and studied cooking at the China Institute in New York City and with various chefs. She trades in internet auctions and is involved with crafts and gardening. the Marches live in Lakewood, Colorado.
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Most Helpful Customer Reviews
5.0 out of 5 stars
I loved this book!,
By 2 Grey Cats (Denver area, Colorado) - See all my reviews
This review is from: The Quest for Wild Jelly (Paperback)
I borrowed a copy of this, years and years ago when I was a student, from an old friend. It's how I learned to make chokecherry jelly that tastes like chokecherries and not like flavorless goop (which is what happens when you add commercial pectin and loads of sugar). The author makes the point, an admirable one at that, that quality is the goal here -- not quantity. You might not get a lot of jelly from your pick of wild berries, but what you get will be awesome, an experience not to be missed.
3.0 out of 5 stars
Still available and a valuable resource for the pioneer....,
This review is from: The Quest for Wild Jelly (Paperback)
This is a great little book. Not only is it useful for its stated purpose (making jelly), it is great for identifying and quantifying wild plants from which syrups and wines can be made.Kathryn March amply asserts that jelly can be made from almost anything growing wild that isn't toxic. This agrees quite well with my long standing assertion that if its not toxic and will support fermentation, you can probably make wine out of it. Thus, I like this book a lot. And, it uses tried and tested techniques for making jelly without using pectin, although one certainly can in many instances. While not exactly a field guide for identifying edible wild plants, the book can be used alone or in conjunction with a field identification guide. Although it is not a new release, it is still available and still a valid and valuable resource. For the naturalist or pioneer spirited, this is a unique and worthy addition to one's library.
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