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. 1
    Gwyn L says:

    I made a spiced peach butter and it has been the biggest hit so far.

  2. 2
    Nicola says:

    i love blackcurrant jam homemade only store bought just doesn’t taste the same

  3. 3
    Heather says:

    I love our mulberry jam…the fruit is hand picked from our trees (and free!) and I add nothing but some lemon juice and sugar, although I’d love to switch that to our neighbor’s honey. It feels simple and very home produced and I love giving it as gifts. Of course my family eats it up like crazy too, which is great!

  4. 4
    Mary L. says:

    I love all kinds of fruit butters. Last summer I made cinnamon pear butter in the crockpot and it was delicious.

  5. 5
    michelle says:

    I adore strawberry preserves. So sweet..like candy in a jar. I love strawberry season but it is so short!

  6. 6
    Heather HS says:

    I love sweet, herby, jams. Like Peach Basil. YUM!

  7. 7
    mlaiuppa says:

    I have two current favorites:

    Spiced Apricot Bourbon jam and Currant Raspberry Rose Geranium jam (from the Blue Chair Jam cookbook).

    I don’t know if I’ll be able to make any more of the currant jam as it was a fluke one of the local grocery stores had currants. I never see them in Southern California.

    What I would like to try is Strawberry Rose Geranium but I’ll have to wait for my bushes to get bigger and bloom all at the same time so I have enough flowers. The currant jam uses leaves so it was easy.

    I experimented with boozy jams last summer and now I want to try some exotic herb pairings.

  8. 8
    Roopali says:

    I loved to make dewberry jam when i was a teenager, but have not made any in years – this is inspiring me to start again!

  9. 9

    Peach jam tops my list.

  10. 10
    Jada says:

    Raspberry jam and grape jelly

  11. 11
    christina says:

    Strawberry jam always goes the fastest in our house.

  12. 12
    lucinda says:

    Apple butter and strawberry vanilla jam

  13. 13
    Melissa H says:

    My preserved cinnamon pickles and my watermelon rind preserves are my favorite things to can and to eat!

  14. 14
    Jennifer T says:

    My favorite sweet jam I make is your Honey Strawberry Jam from Preserving by the Pint and I make it all the time when strawberries are in season!

  15. 15
    Becky says:

    Apple pie jam goes pretty fast in our house.

  16. 16
    Nancy says:

    still my favorite is the basic strawberry from fresh picked Michigan berries. Nothing can compare in my eyes.

  17. 17
    Molly says:

    Strawberry Freezer jam is on of my favorites, because the berries don’t need to be cooked they stay bright red and tasting like July! It’s also super easy to make.

  18. 18
    Olivia says:

    I’m especially obsessed with jams that have balsamic added. My best use was strawberry balsamic in some goat cheese pop tart things.

  19. 19
    Jessica HZ says:

    The apricot rosemary jam I made last summer was especially yummy. It made great gifts too.

  20. 20
    Juliann Goldman says:

    We don’t really use a lot of jam. My biggest revelation about jam was rereading Tom Sawyer. Tom stole spoonfuls of jam from the pantry because that was the closest he got to candy. I need to make persimmon jam to use up the persimmons filling up my freezer (before the next season rolls around).

  21. 21
    Tom says:

    Marmalade is far and away my favorite. I love jams and wish no harm to jellies, but marmalade is the best.

  22. 22
    Karen Rankin says:

    My name is Karen. I am a simple to please Southern native from Tennessee. I grew up with my mother and aunt canning from their gardens. I swore I would never do it when I was old yet here I am. As a widowed mom, self employed at my late husband’s genealogy business and struggling for everything especially time and money I consider it a precious gift that my father still lovingly plants for me so I can preserve and share. Although my biggest canning project is homemade spaghetti sauce in recent years (because I could no longer afford good quality sauces with organic ingredients) I absolutely love canning Lemon Butter. My daughter refers to it as “liquid gold” & I have made many folks smile when given as gifts. I even won first place in the local county fair a few years back. We couldn’t believe the judges had never heard of it. They fought over the jar because they had to taste the list of ingredients. 🙂

  23. 23
    cynthia says:

    Blackberry Lime Jam is hard to beat 🙂

  24. 24
    Darla says:

    I have loved strawberry jam all my life, but that doesn’t prevent me from enjoying raspberry jam.

  25. 25
    Alex says:

    Sugarplum lavender jam is my fave!

  26. 26
    Lynn says:

    Raspberry Jam and Orange Marmalade share top spot on my toast. Mulled wine jelly for thumbprint cookies.

  27. 27
    Sara says:

    I love rhubarb ginger jam, or the plum jam that Marisa made at an event in VT last year!

  28. 28
    Mary says:

    I made Peach Pie Preserves for a friend last summer in exchange for the recipe. It was well worth it! I wish I had made more though, it was so delicious.

  29. 29
    Robin says:

    I love any jam with raspberries in it. Last year I made a smashing raspberry/autumn olive jam that was a huge hit. [Autumn olives are not olives – they’re a tree ‘berry’, similar in flavor to cranberries. They grow abundantly out here.]

  30. 30
    Kari K says:

    A lemon ginger jelly and a cherry amaretto jam are topping my list right now.

  31. 31
    Rachel says:

    Apricot Habanero jam, though I don’t eat it by itself. It ends up as a glaze for pork.

  32. 32
    Janice says:

    My favourite is my own version of bumbleberry jam. A combination of raspberries, blueberries, blackberries and strawberries. Delicious!

  33. 33
    Alica says:

    My favorite is simple…plain old fresh strawberry jam or fresh raspberry jelly. I opened my last jar yesterday and I’m almost ready to start making some fresh again, just as soon as my neighbors have some strawberries for sale!!

  34. 34
    Shelly says:

    I made your apple cranberry jam and it was a hit with everyone that received a jar for Christmas. I have your Preserving by the Pint book and will be checking it out for ideas.

  35. 35
    Meg says:

    I have to tell ya, my favorite sweet preserve might be the one I just made. It was my very first “on my own” water bath canning experience. I took a introduction to canning class at my local cooking store, was introduced to your cookbook and blog, and did some additional research on making jams, jellies, and preserves on my own. Not long after, I went to the local strawberry patch… and now I have 5 jars of strawberry preserves in my kitchen. 🙂 Had some for dessert after dinner. Yum.

  36. 36
    Kim says:

    Sour cherry vanilla jam has to be my favorite. Tastes like cherry pie and I could eat it on cardboard it’s so good!

  37. 37
    Katherine says:

    It might be apple butter, or possibly fig preserves. They’re both so good!

  38. 38
    Jeanne says:

    Vanilla plum jam! Marissa’s recipe!

  39. 39
    Kathleen says:

    Strawberry rhubarb is my favorite to make for myself. But the best ever is the chokecherry jam my grandmother makes– it would not be complete without us driving up and down the highway to find a well-hidden chokecherry patch at just the right time in the season. Impossible to beat!

  40. 40
    DB says:

    I made my first batch of basic concord grape jam last summer and my girls devour it every time we open a jar.

  41. 41
    Lynnette says:

    A family favorite has always been my grandmas strawberry jelly. It was always a treasured sight to see the jars all lined up in our freezer or to see the grocery bag tied in a knot holding a couple precious jars. It’s probably never been all that special but it was homemade and we treated it like gold.

  42. 42
    Erin says:

    My favorite homemade jam so far has been plum amaretto.

  43. 43
    Kimberly says:

    When we lived in Oregon I made Hood Strawberry and Vanilla Jam. It was always a favorite.

  44. 44
    Emily says:

    I love nectarine preserves, with a hint of a warm spice. Perfect on toast with goat’s cheese and morning coffee.

  45. 45
    shelly says:

    Strawberry, any kind of jam/jelly with strawberry!

  46. 46
    Marian says:

    Apricot anything! The flavor and color is just decadent

  47. 47
    Patricia N. says:

    Two favorites: Blueberry-cherry jam is so delicious. I make it with Pomona’s Pectin so the taste of the fruit really shines through without all that much sugar. My other fave is just plain old peach jelly. After extracting the juice, I use the leftover peaches to make a cobbler. Nothing gets thrown away in this house if still usabe, and it is delicious.

  48. 48
    Charlene says:

    I love my tomato jam on homemade English Muffin Bread. It’s the greatest but I make dozens of different jellies, jams, marmalades and syrups.

  49. 49
    Mary says:

    I love raspberry jam and never make enough of it. Waiting for July…

  50. 50
    Gretchen says:

    Growing up my grandma made raspberry jam which was a favorite. I haven’t been successful growing strawberries here. My current favorite is strawberry vanilla jam. I made it twice already this season and am looking forward to blueberry and blackberry season in a few weeks!

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