REVIEW – Preservation Society Home Preserves, Pina Colada Jam Recipe, Tips For Making Home Preserves

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Preservation Society Home Preserves: 100 Modern Recipes

• Author: Camilla Wynne
• Paperback: 192 pages
• Publisher: Robert Rose (March 16, 2015)
• ISBN-10: 0778805034
• ISBN-13: 978-0778805038
• Cover price $24.95

Preservation Society is a very personal and very particular preserves company where things are made with imagination, heart and gusto. They’re not your grandmother’s preserves, but we’re sure she’d approve!

Camilla mixes classic recipes with surprise twists and creates utterly unique creations like Peach Jam with Bourbon and Honey, Cream Pop Marmalade and Maple Ginger Pickled Beets.

Whether you’re a beginner or a seasoned pro, you’ll be comfortable making these recipes, which feature easy-to-follow, step-by-step preserving instructions and reliable information.

Camilla Wynne is a former indie rock musician who also has vast experience in top restaurant kitchens in North America. She has turned her passion for canning and preserving into the very successful business, Preservation Society.

Canning is more popular now then I recall it ever being before. More and more today people want to know what’s in their food. Some people prefer to buy only local whenever possible. This cookbook is perfect for anyone, particularly those interested in ingredients and using local sources.

Chapters include:

• Jams
• Marmalades
• Jellies And Butters
• Canned Fruits
• Syrups
• Pockles
• Chutneys, Relishes And Savory Jams
• For The Fridge
• Cooking With Preserves

As you can see from the list of chapters in this cookbook, you can make more than preserves when you preserve. Whether beginner or experienced, the cookbook is designed to help the reader learn more about making preserves, and help them feel comfortable enough to try it. I especially like that this cookbook shows so much creativity in the recipes, a little imagination and your grandma’s jam isn’t just plain old jam any more.

The recipes are simple enough to follow, and really drive home the point that in most cases no fancy or expensive equipment is needed to make preserves. The ingredients all seemed fairly simple and easy to find. A good number of the recipes are accompanied by a color photo, something I consider a must have in a cookbook because it helps draw your eye in as well as let you know what your finished dish should look like. You have to read through the recipe for cooking and prep time, but in fairness these are preserves and not something you would open up a cookbook to find something to eat in an hour.

This cookbook would be perfect for anyone with an interest in making preserves.

Here are Camilla’s top five tips for someone just starting to home preserve.

1. Don’t be afraid! Get at least one good book and read it, then get in the kitchen.
2. Use high quality fresh produce for the best results.
3. Always use a recipe from a trusted source – unfortunately older recipes are not necessarily acceptable.
4. Invest in a scale and weigh your ingredients for the best results.
5. Canning projects go faster and are more fun when you tackle them with friends!

Ready to preserve something? Here’s a recipe you can start with.

Pina Colada Jam

From page 34 under jams

Makes about five jars (8 oz/250 ML each)

This delicious jam speaks for itself. It’s got all the flavors of the classic cocktail, but is socially acceptable to eat for breakfast. The chunky texture, full of chewy coconut, also makes it a pretty choice for a dessert component — on ice cream, between cake layers, stirred into mascarpone … the list goes on.

Ingredients

• 2.9 lbs pineapple flesh (from 2 pineapples)   1.3 kg
• 2 1⁄2 cups jam (gelling) sugar                             500 g
• 1 2⁄3 cups unsweetened flaked coconut            100 g
• Grated zest and juice of 2 limes
• 6 tbsp dark rum, divided                                   90 mL

Instructions

Chop the pineapple into fairly small dice.

In a large pot or preserving pan, combine the pineapple, sugar, coconut, lime zest and juice and about half the rum. Cover and let stand to macerate for 30 minutes.

In the meantime, prepare the jars and lids.

Bring the pineapple mixture to a boil over medium-high heat, stirring often. Boil hard, stirring often, until the setting point is reached (see page 17). Remove from heat and let rest for 5 minutes, stirring occasionally. Stir in the remaining rum.

Ladle jam into the hot jars to within 1⁄4 inch (0.5 cm) of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.

Recipe courtesy of Preservation Society Home Preserves by Camilla Wynne, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.