Emily Paster

A guide to creating your own sweet or savory Jewish preserves, plus recipes to showcase your jams and pickles.

Come celebrate!

From apricot jam and lemon curd to kosher dills and pickled beets, preserves, both sweet and savory, are at the heart of Jewish cooking. Can you imagine a Passover without charoset, a deli sandwich without a pickle, latkes without applesauce, or blintzes without jam? Today home cooks are rediscovering the soul-satisfying pleasures of making these delectable preserves from scratch. In 75 brilliant recipes, all updated for the modern kitchen, Emily Paster shows how easy it is to make beautiful Jewish preserves at home.

Praise for The Joys of Jewish Preserving

"This is the book I have dreamed of for years! Emily Paster has flung open the larder of traditional and innovative multicultural Jewish pickles and preserves. Only a well-seasoned, well-traveled balabusta like Paster could have delivered this book. It will engage, enrich, and nourish anyone with an interest in home preservation or in Middle Eastern, North African, or Eastern European cooking." —Karen Solomon, author of Asian Pickles

"A delicious collection of recipes whose flavors and stories are rich in heritage and culture. Her recipes preserve an important tradition and show how that tradition is alive and evolving today." —Jenn Louis, chef/owner, Ray (Portland, Oregon), and author of The Book of Greens

"Paster taps into the bright, briny, and full-flavored potential of old-world food preservation, while expanding our understanding of what it means to 'eat Jewish.'" —Leah Koenig, author of Modern Jewish Cooking

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