Philadelphia food writer Marisa McClellan has spent years blogging about ways to preserve foods naturally in jars. Her new book Naturally Sweet Food in Jars adapts recipes to incorporate less refined sugar, while maintaining good canning practices.
“I am a believer that sugar is something that just generally we should eat in moderation,” McClellan said. “The nice thing about the natural sweeteners is that they make you think a little bit more about the sugar you’re using and the sugar you’re eating so that you can be more aware of what you’re putting in your body.”
This is McClellan’s third preserving book, with this one focusing on using only unrefined sweeteners like maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices. She also focuses on using lower amounts of sugar.
“These less refined sugars bring so much flavor to whatever you put them in,” she said. “You get the benefit of the flowery taste of the honey or the earthy flavor from the maple or the coconut sugar. So you get more than just sweetness and I love that.”
To listen to the interview with Marisa McClellan, press the audio player at the top of the page.
Join Jennifer Lynn and Marisa McClellan this Sunday at Valley Forge Flowers in Wayne. For more information on the event, visit https://www.whyy.org/events/mothersday.php.