Preserving Memories Book Review

Growing Up in My Mother’s Kitchen by Judy Glattstein

Preserving Memories by Judy Glattstein

Do you love to make homemade jams, jellies and preserves? Are you ready to move beyond the basic, everyday single-berry recipes? Then you should get a copy of Preserving Memories.

Ms. Glattstein shares her love of family and food, and the memories that tie the two together. That love shows in her recipes. Recipes that use high quality ingredients, and slowly turns them into even higher quality sweet spreads. All the usual fruits are covered, but in a creative manner. There are recipes for:

  • Rhubarb Jam, but combined with Figs instead of Strawberries (although there is a recipe for that too!)
  • Peach Jam, spice with candied ginger
  • Cranberry Jelly, flavored with rosemary
  • Grapes, turned into a tasty conserve

But Preserving Memories goes further, including recipes for lesser known fruits like quince, cactus fruits, and blood oranges. If you are feeling even more adventurous you will find recipes for Elderberry Jelly and Rose Petal Jam, Rowan Jelly and Seaberry  Butter, flower scented jellies and savory relishes.

There is even a section that uses wild, foraged ingredients like chokecherries and beach plums. Rounding out the book are sections that explain canning and cooking basics, and even tells how to make your own pectin so you can eschew the packaged stuff, and an overall recipe section using your homemade creations.

If you preserve food in part to carry on a family tradition, you will love this book. If you have been trying to re-create Nana’s old jams and jellies, you will love this book. If you feel a closeness to raising or foraging your food, you will love this book.

Like many of my favorite cookbooks, this one is not a splashy, coffee-table tome. It’s a useful cookbook that induces nostalgia. It’s well worth having on your shelf.

You might also like No-Pectin Jams and Preserves  no pectin jams book cover

Full of creative, old-fashioned recipes that honor and nurture nature’s flavors. Download a copy today!


by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

October 28, 2015

You May Also Like…

Mixes in a Jar Book Announcement

Mixes in a Jar Book Announcement

I am excited to announce that my newest book, Mixes in a Jar – Delicious Recipes for Storing Year-round Gifts and Easy Meals is now available! You can order your copy on the Mother Earth News site.

Slow Roasted, Dehydrated Tomatoes

Slow Roasted, Dehydrated Tomatoes

If you have an excess of half-ripened slicing tomatoes, you may wonder what to do with them. They seldom ripen on the vine, and even if you bring them in to ripen on the windowsill, they lack sweet summer tomato taste.

Altering Your Canned Salsa Recipe

Altering Your Canned Salsa Recipe

It’s salsa canning time! The time of year when tomatoes, peppers, and onions are fresh and plentiful. But canning books don’t include many creativ


Submit a Comment

Your email address will not be published. Required fields are marked *