No added sweeteners, no preservatives, no fillers.
☀️ Can you say “sunshine in a jar”?!
Triple Citrus Marmalade was created by Lindsay Landis and reprinted with her permission from the Winter edition of That’s My Jam, her set of 4 e-books. Lindsay loves making jam, in addition to cooking and baking. Her blog, Love and Olive Oil, has additional jam and jelly recipes as well as many other delicious recipes.
Lindsay says: “Three times the citrus, three times the charm. This brilliantly hued marmalade is made with ruby red blood oranges, blush pink cara cara oranges, and deep yellow Meyer lemons. You can use any assortment of citrus you like, about 3 pounds worth, as long as you have 2½ cups of citrus ‘stuff’ to work with.”
Fruit Cobbler Jam
Pear- Vanilla Jam
Jam Muffins
Specially Formulated For You
Our low-methoxyl citrus pectin is specially formulated for making low sugar jam & jelly. What makes our pectin so unique? Need help in troubleshooting your recipe? Check out our FAQ page for answers to your pectin and jamming questions.
Testimonials
“I have been using Pomona’s Pectin for years now and have never looked back. I love the fact that I can use many different sources for sweetening, like maple syrup and honey. Canning all summer for Christmas gift baskets for family and friends keeps me pretty busy.”
Share this:
Carol Piros - Santa Paula, CA
“Just wanted to tell you how over the moon in love I am with your product. I have a booth at a local farmers’ market… The local population of diabetics is absolutely in love with the jams and jellies that I make with honey or maple syrup or xylitol… not once have I made any with sugar, since switching pectins. Thank you so much for making such a high quality product.”
Simone Broersma - Strathroy, Ontario, Canada
"We have been using Pomona’s Pectin for years and truly find it to the be the best product out there – not just for using less sugar, but for really showing off the amazing flavors of our Alaska grown fruits such as red currants, black currants, rhubarb, raspberries, strawberries and apples. Thank you!"
Anita Golton, Owner Flying Squirrel Bakery Cafe - Talkeetna, Alaska
Preserving with Pomona’s Pectin
This newly updated Pomona’s Universal Pectin cookbook by Allison Carroll Duffy shows readers how to use this revolutionary product and method to create and can marmalades, preserves, conserves, jams and jellies.
