Incoming Resources
- Preserving with Pomona's pectin, the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more, Allison Carroll Duffy and the partners at Pomona's Universal Pectin
- Not just jam, the Fat Pig Farm book of preserves, pickles, & sauces, Matthew Evans with Michelle Crawford
- Foolproof preserving, a guide to small batch jams, jellies, pickles, condiments, and more, by the editors at America's Test Kitchen
- It starts with fruit, simple techniques & delicious recipes for jams, marmalades, preserves, Jordan Champagne ; photogprahy by Erin Scott
- Toast & jam, modern recipes for rustic baked goods and sweet & savory spreads, Sarah Owens ; photographs by Ngoc Minh Ngo