After years of addressing questions about reducing sugar, substituting for it, and leaving it out of canning recipes altogether, Marisa McClellan began to rejigger her ingredient lists and instructions, helping home canners enjoy the flavors of the season without refined sugars. The result is Naturally Sweet Food in Jars, which provides guidance for preserving for today’s health-conscious audience. The inventive spreads, dips, pickles and whole fruits in McClellan’s third preserving book use only unrefined sweeteners such as maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices … and less of them. The book is organized by sweeteners, and includes recipes such as Sriracha-style Hot Sauce (using honey), Date Pancake Syrup (with maple), Cantaloupe Basil Jam and Marinated Multicolored Peppers (both sweetened with agave), and Fennel and Parsley Relish (sweetened with fruit juice). Her trademark flavor combinations, seasonal awareness, and manageable small batches are here, too, for her longtime readers and a whole new audience, and are just as sweet.