Giveaway: Candy in a Jar eBooks

Book Mill

One of the things I most appreciate about technology is the fact that it gives people the opportunity to share their creative works with larger audiences without having to go through the traditional channels. Musicians can get their music out to appreciate ears, photographers have unlimited methods for disseminating their work, and writers can sidestep the publishing industry with ease.

One such writer who has taken great advantage of ready online distribution is Jennifer Kitchens. She is the author of a quartet of ebooks dedicated to sweet spreads and preserves. They are called Candy in a Jar, More Candy in a Jar, Candy in a Jar: Tastes of Summer, and Candy in a Jar: Fall Flavors (you can also buy all four in a single edition, if you prefer).

Jennifer took the time to answer a few questions about herself. Read more about her and her work after the jump!

For this week’s giveaway, I have three copies of Jennifer’s books to share. The winners will get to choose which they’d like to have and cook from. Here’s how to enter:

  1. Leave a comment on this post and tell us about your favorite sweet preserve.
  2. Comments will close at 11:59 pm eastern time on Saturday, May 30, 2015. Winners will be chosen at random and will be posted to the blog soon thereafter.
  3. Giveaway open to all. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

1. Tell us a little bit about yourself.
I’m a 30-odd-year-old stay-at-home mom with three adorable kids, a wonderful husband, and writing business on the side. I grew up in California and have since moved to the Midwest. I love being a mom, writing books, reviewing books, and, of course, making jam!

2. How did your interest in canning start?
Canning, especially jams and jellies, didn’t start out as an interest for me. It was simply what was done. Every summer my mom and my aunt and my grandma would all order big flats of berries from whatever mysterious source my grandmother had for cheap berries. We’d get a few flats of raspberries and blackberries and then the jam-making would begin. We’d make several batches and hope it lasted all year. As a kid, I just thought that this was normal. I never even tasted store-bought jam until I was in college – an experience I quickly learned that I never wanted to repeat.

It wasn’t until years later that I really decided to experiment with different recipes. I mean, homemade jam is delicious, but what if you could make that peach jam taste like peach cobbler? Or what if that strawberry jam had chocolate in it? Once I started playing with whatever fruits I could get my hands on, it just took off from there. And, yes, my hubby and kids have always been very willing taste-testers.

3. I can see from your books that you focus on sweet preserves. Any future plans to branch out into the world of pickles or chutneys?
I’m not sure. I’ve always made a lot of jam, but I have had thoughts lately of more savory canned goods. I make a pretty good homemade barbeque sauce and my husband makes a killer homemade marinara. I’ve considered perhaps doing a set of sauces, rubs, and the like. Pickles and chutneys aren’t big in my house, and if I don’t have taste-testers, then, well, it doesn’t really work. 😉

4. Do you have a favorite recipe for using up your preserves?
Leftover jam, what’s that? With a family of five, we go through it almost faster than I can make it. Sandwiches, pancakes, rolls…you name it, we slather it on. Sometimes, though, we have a random flavor that doesn’t get used up quite as fast as other favorites. When that happens, I love making muffins with jam. Not on top of it, but swirled in it. Here’s the recipe. It’s quick, easy, and super yummy with just about any flavor of jam or jelly you want to use.

Disclosure: Jennifer Kitchens gave me a digital copy of her complete canning works so that I could read through and appreciate what she does. She is also providing the giveaway units at no cost. No additional compensation was provided for this post.

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134 Responses to Giveaway: Candy in a Jar eBooks

  1. 101
    shirley cree says:

    quince raspberry….

  2. 102
    Laurie Salmon says:

    Strawberry jam made from the summer’s first berries!

  3. 103
    jean says:

    I would have to say my favorite jelly is mango. I saw mango nector at Walmart and thought hmmm. so I got home and tried it. Oh, my goodness!! and then nectarine!! good gracious is it good. and then al he other flavors I make I have 15 flavors of jams&jellys right now

  4. 104
    Sandy says:

    Raspberry Freezer Jam!

  5. 105
    Allypally says:

    My grandad’s raspberry jam. There was nothing like it in the world…

  6. 106
    Jen Beckett says:

    I love strawberry rhubarb jam.

  7. 107
    Jeanette enos says:

    Been canning since I was a young girl and my stepgrandma taught me. Can’t wait for the strawberries to come in!

  8. 108
    Claire says:

    I have to pick just one???? Then I would have to say Wild Raspberry Jelly because it is my kids’ favourite and they help me pick and make it each year.

  9. 109
    karapeers says:

    FROG (fig raspberry orange ginger) Jam on hot biscuits.

  10. 110
    Ursula Wonnacott says:

    strawberry rhubarb. Nothing comes close. I have to stop myself from eating it with a spoon.

  11. 111
    Tammy B. says:

    My favorite sweet preserve is anything I can pick in the wild; dewberry, wild mustang grape, muscadine. There is no feeling better than making something from wild fruit you have picked yourself. : )

  12. 112
    beth says:

    I just made some strawberry margarita jam and some peach bellini jam. We use the peach jam to make peach bellini floats that were delicious!

  13. 113
    Tania Hansen says:

    I love ground cherry preserves!

  14. 114
    Tania Hansen says:

    I love ground cherry preserves!!

  15. 115
    Patti says:

    My absolute favorite sweet preserve is hot pepper jelly. It works so well mixed with cream cheese as a dip, or as a topping for roasted chicken.

  16. 116
    jill says:


  17. 117
    betsy says:

    Strawberry jam!!

  18. 118
    Joann says:

    Strawberry jam!

  19. 119
    Karla G says:

    My all time favorite is cherry preserves! Delish!

  20. 120

    What is not to love but my favorite has got to be the newest Kumquat !

  21. 121
    Monica says:

    I love strawberry but a very close second is salted brown sugar peach.

  22. 122
    Misty says:

    Just made Meyer lemon and champagne jam. I have never been a marmalade fan but I can eat this by the spoonful!

  23. 123
    freda tucker says:

    honeysuckle jelly is to die for.

  24. 124
    TLK says:

    It would be a toss up between muscadine jelly and peach jam.

  25. 125
    joseph muita says:

    Always Strawberry jam just love it.

  26. 126
    Tina says:

    I love blueberry jam on toast.

  27. 127
    Audrey says:

    Raspberry. Com’on raspberry season!!!

  28. 128
    Brighid says:

    My carefully hoarded stash of chocolate peach sauce has been gracing many vanilla ice cream bowls in the recent hot weather. 🙂

  29. 129
    Hope says:

    Lemon Curd!

  30. 130
    Lauren E says:

    No question, it’s blackcurrant. Although anything with rhubarb puts up a good fight…

  31. 131
    Lisa says:

    my mom”s peach raspberry freezer jam.

  32. 132
    daria says:

    I have no experience with preserving, that is what I would like to take away from this book. And I like strawberry!

  33. 133
    Jennifer Shook says:

    Plum butter!

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