Preserving with Pomona's Pectin, Updated Edition by Allison Carroll Duffy and Pomona’s Pectin

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  • ISBN 10 159233993X
  • ISBN 13 9781592339938
  • Published Sep 14 2021
  • Format Paperback
  • Page Count 192
  • Language English
  • Edition Updated
  • Countries United States
  • Publisher Fair Winds Press

Publishers Text

Craft intensely flavored jams, jellies, and pie fillings without all the sugar! This updated and expanded edition of the official Pomona’s Pectin cookbook is your guide.

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, hardware store, or online.

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