For years, visitors to Chicago's farmer's markets have counted on Beverly Alfeld to create the best condiment to accompany any meal or that special gift for all occasions. So beloved are her jellies, jams and chutneys that hse is known to them as 'Jamlady'. Noe home cooks, gardeners and experienced canners can learn the savoury and sweet secrets to cook, seal and process their own fine preserves and condiments. With extensive information on everything from cultivation of plants to medicinal uses of herbsused in canning, as well as more than 400 recipes and colour photographs, this cookbook is sure to become a dog-eared favourite.
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