For my birthday this year, I requested a book on how to jam/pickle/jelly foods so that I could explore a new hobby that would be mostly inspired by my aunt's amazing grape jelly (family fights almost break out each time she makes a batch). Answering my call for preservation guidance, I received this book:
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| "Preserving by the Pint" by Marisa McClellen, author of "Food In Jars" blog and cookbook. |
Not only does this book have the basic guidelines for at-home jamming, but it is specifically tailored to individuals who do not want/have the space to make big batches of jam or preserved items! For me - sharing a flat with five other individuals while at school - is ideal.
The book contains many recipes with unique twists to them, rather than simple and basic recipes (which I had expected). While this did throw me for a bit of a loop, I think it will be a good opportunity to try some new herbs and flavours and explore my creative side a bit.
For my first attempt, I chose the most simple recipe I could to cater to my personal tastes: Honey-Sweetened Strawberry Jam. I replaced the honey with agave nectar, and off we went! 
P.S. It tastes as good as it looks.
