Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy

  • Simple classic: blueberry jam

    from Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More Preserving with Pomona's Pectin by Allison Carroll Duffy

    • Categories: Jams, jellies & preserves
    • Ingredients: blueberries; bottled lemon juice; Pomona's Universal Pectin; sugar
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Notes about this book

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Notes about Recipes in this book

  • Cherry-amaretto conserve

    • Aggie92 on November 15, 2017

      Not a fan of this at all. The Amaretto combined with Bing cherries gives this a weird artificial flavor. Probably would be much better with sour cherries. Needs a bit more liquid or less pectin too. It gelled into a really thick goopy mess.

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Reviews about this book

  • Food in Jars

    For those of you who want more options in the world of low sugar preserving, this book is ideal. The recipes are concise, easy to follow, and appealing. The book is colorful and sturdy.

    Full review
  • ISBN 10 1610587502
  • ISBN 13 9781610587501
  • Published Jun 01 2013
  • Format eBook
  • Page Count 176
  • Language English
  • Countries United States

Publishers Text

If you've ever made jam or jelly at home, you know most recipes require more sugar than fruit-oftentimes 4 to 7 cups!-causing many people to look for other ways to preserve more naturally and with less sugar. Pomona's Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona's is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor! If you haven't tried Pomona's already (prepare to be smitten!), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online. In this first official Pomona's Pectin cookbook, you'll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you'll find endless combinations sure to delight all year round!

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