Naturally Sweet Food in Jars is my third cookbook and was published in March 2016. It focuses on preserving with honey, maple, agave, coconut sugar, fruit juice concentrates, and dried fruits. You can find an array of ordering options here.
The idea for this book was initially sparked by this post, as well as the many alternatively sweetened recipes that have come since on this site. The finished book features more than 100 recipes for preserves, as well as a handful of recipes designed to help you use up some of what you’ve put up.
I had two primary goals in mind when I was writing Naturally Sweet. The first was to translate some of my most beloved sugar-sweetened recipes into those that used less refined sweeteners.
The second objective was to create new and novel recipes that would be safe for canning and that featured the various sweeteners in ways that made the most of their unique, individual flavors.
I also wanted to help change the conversation about preserving. So often, people dismiss it because they feel like the products created when you preserve aren’t always the healthiest.
However, by shining a spotlight on alternative sweeteners, I feel like I’ve created a collection of recipes that are able to balance health concerns with issues of safety and shelf stability.
And, as always, the recipes are relatively small batches that don’t require too much of your time and energy.
