New in the Market: Cooking with Jams and Chutneys

by Jo-Ann Heslin, MA, RD, CDN on May 16, 2011 · 0 comments

We enjoy looking at new cookbooks. Some don’t measure up and some become staples in our kitchen. See what you think.

For those that live in New York City and have visited the Union Square Greenmarket, you may already be familiar with Beth’s Farm Kitchen’s artisanal jams, chutneys, pickles, relishes and marmalades made from locally grown produce. Or you may have ordered these interesting and sometimes quirky products (like Blazing Tomato Chutney or Garlic Jelly) online.

To give her special products even wider reach, Beth Linskey has produced her first cookbook, Cooking with Jams and Chutneys. In the book, Beth not only shares some of her most famous recipes, but takes the novice cook on a jam and chutney cooking tutorial. She explains how jam can be made with or without pectin (the traditional gelling agent), provides sidebars full of interesting facts, shares anecdotes, and tells you who Charlie is (you’ll have to buy the book to find out). Beth even shares her favorite cooking equipment. Complete with glossary and a very comprehensive index, this book is fun to read.

Cooking with Jams and Chutneys, Beth Linskey, 2011, available at Or buy it on Amazon!

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