Jam Bake: Inspired Recipes for Creating and Baking with Preserves

Name: Jam Bake: Inspired Recipes for Creating and Baking with Preserves
Brand: Appetite by Random House
SKU: 9780525611080
Price: 24.99 USD
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Description

TASTE CANADA AWARDS GOLD WINNER

NAMED ONE OF THE BEST COOKBOOKS OF 2021 BY FOOD52 and The National Post

A one-of-a-kind preserving and baking book packed full of delicious jams and the delectable dessert that best showcase them, from pastry chef and Master Preserver Camilla Wynne.

"What can I do with this jam besides put it on toast?" Master Preserver and pastry chef Camilla Wynne is constantly asked this question when teaching her popular preserving classes. Enter Jam Bake: a one-of-a-kind cookbook full of her jam, marmalade, fruit butter, and jelly concoctions, along with recipes for what to do with them beyond toast.

In Jam Bake, Camilla shares more than 80 incredible recipes for baking with the jams you make—from Empire Cookies to Rye and Coffee Hand Pies, or Angel Biscuit Donuts to Black Forest Torte. The jams themselves are lower sugar, without commercial pectin, and split into three distinctive categories:
• Standalones: preserves with single note flavors starring a specific fruit, such as Black Raspberry Jam
• Duets: pairings that shine together, like Prune & Meyer Lemon Butter
• Containing Multitudes: preserves full of all sort of fruits and more,
including Mulled Wine Marmalade

Don’t feel like making the jam that pairs with the baking recipes? No problem! Camilla has recommended store-bought substitutes for each sweet treat in addition to providing a helpful guide to buying quality preserves.

Seasoned preservers will delight in Jam Bake's streamlined canning process and newcomers will be undaunted by Camilla’s simple steps. Home bakers too will enjoy these modern recipes that range from quick and easy to flexing those creative muscles. And, of course, Jam Bake will be welcomed by those who love to simply spread flavorful jams on toast.

Product Details

ISBN-13: 9780525611080

Media Type: Hardcover

Publisher: Appetite by Random House

Publication Date: 06-01-2021

Pages: 256

Product Dimensions: 7.74(w) x 9.31(h) x 1.03(d)

About the Author

Camilla Wynne is a writer, recipe developer, and cooking teacher based in Toronto. She is the author of Jam Bake and Preservation Society Home Preserves. A culinary professional for twenty years, she is a trained pastry chef and one of Canada's only Master Preservers.

Read an Excerpt

From the Introduction

I’m somehow embarrassed to admit that I have a passion (not sure if that’s due to my British heritage or being a teenage punk), but I’m going to be brave here and confess that I have three in fact. The first is cooking, under which fall preserving and baking. The second is teaching—something that I never thought I’d do but has become one of my favorite occupations. The third is reading and writing—the former I could do ceaselessly and the latter I have a more complicated relationship with, but both feed off one another and are nearly as important to me as food. Oh and wait, maybe a fourth: I could not live without fruit. It brings me boundless joy and inspires awe season to season. Fruit is primarily what this book is about—you won’t find a recipe without it.

When I told someone I was writing this book, they said, “How niche.” But to me, it makes perfect sense. I’ve been asked countless times, “What can I do with jam besides put it on toast?” It’s a good question! But when you think about it, jam is literally at the heart of so many pastry classics—Linzertorte, rugelach, Pop-Tarts . . . the list goes on. What a pleasure, after all, in the depths of winter, to taste white peaches or sweet summer cherries. This is the delight that preserving affords us, and it goes hand in hand with baking. My career is proof of that.

I moved to Montreal thinking I would become a scholar, but eventually had to admit that nothing consumed my attention in the same way that baking did. Daydreaming in Latin and Russian Lit about cakes I might make, filling up notebooks with ideas. I eventually decided to apply to pastry school.
Fast-forward to when I was required to intern at a pastry shop or restaurant. In spite of being warned against it (I was told “vegetable-forward restaurants are just a fad,” which seems hilarious now), I went to work at a beautiful restaurant called Les Chèvres with Patrice Demers, a pastry chef who was just a year or two older than me but already extremely accomplished (and who would only become more so). I would go on to work there on and off in their sun-filled pastry kitchen. It’s where I first made marmalade . . .

. . . In 2011, I launched Preservation Society, which sounded much bigger than it was, since in the beginning it was me alone. I made jams, jellies, marmalades, chutneys, pickles, and fruits in syrup in unique flavor combinations using as much local produce as possible. I had no idea how to run a business, but I learned as I went, producing preserves with a cult following, hiring employees, and running workshops. Then the person I love decided to pursue a career that required us to move, and I learned how little fun it is to move a business. But fortunately I also remembered how much I missed pastry, and so I returned to my original calling. While I stopped selling preserves, though, I didn’t stop making them or teaching others how.

I never set out to become a preserving teacher, but once I began I had total satisfaction sharing something I love with inquisitive students. As a self-taught preserver I had read every book on the subject I could get my hands on, but I found much of the information to be contradictory and that few of the reasons for why we followed the procedures we did were explained. This led me to Liberty, NY, for a Master Preservers course. I had a great time, but we were literally made to chant, “Canning is not creative cooking.” As I was writing my first preserving cookbook at the time, this saddened me. I know the USDA guidelines for home-canning are made to reduce to the absolute minimum the risk of foodborne illness and contamination, but it seemed to me that folks could be given a little credit and allowed to make safe substitutions and additions to recipes.

To dive deeper into the science, I took two-week long classes on artisanal preserving at the Institute of Agriculture and Technology in Quebec, where I learned from experts more than I’ll ever need to know—but most importantly I learned the streamlined method I still use for jarring jams, jellies, and marmalades. Now when I teach classes, my philosophy is that if you know why you follow the prescribed procedures, you won’t make any terrible mistakes. So we start by talking about microbiology, just as we do in this book.

Once you really understand what you’re doing, you can start getting creative. To me, creativity is one of the main delights of being alive, so I hope I’ve set you up here to make jam and bake with jam in a way that expresses something about you or your favorite fruits. Or you can just follow the preserving and baking recipes. I did, after all, write them for you. —CW

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Jam Bake: Inspired Recipes for Creating and Baking with Preserves

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