Naturally Sweet Food in Jars ─ 100 Preserves Made With Coconut, Maple, Honey, and More

Naturally Sweet Food in Jars is preserving in the tenor of today's health-conscious audience. Bags and bags of refined sugars are for your grandmother's jams; the inventive spreads, dips, pickles, and whole fruits in Marisa McClellan's third preserving book use only unrefined sweeteners like maple, coconut, dates, agave, honey, and dried fruits--and less of them. After years of addressing questions from her readers about reducing sugar, substituting sugar, and leaving it out altogether, she began to rejigger her recipes, helping home canners enjoy the flavors of the season without the refined gunk, to great success. The book is organized by sweeteners, and includes recipes like Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel & Parsley Relish (sweetened with fruit juice). Her trademark flavor combinations,seasonal awareness, and manageable small batches are all here.

Marisa McClellan is a writer, teacher, and blogger at FoodinJars.com. She has written forFine Cooking, Parents Magazine, Vegetarian Times, USA Today, FoodNetwork.com, SeriousEats.com, Food52.com, TheKitchn.com, Saveur.com,Edible Philly, and more. She lives in Philadelphia with her husband. Find more of her jams, pickles, and preserves (all cooked up in her 80-square-foot kitchen) at foodinjars.com.