We are so excited about our new Pomona's cookbook that we are giving it away! Besides the 75 inspiring recipes created by Allison Carroll Duffy, Preserving with Pomona's Pectin is loaded with exquisite pictures of jam, jelly, marmalade, preserves, and conserves. And to top it all off, there is an introductory chapter that just may be the best "Jam-Making How-To" out there.
Wondering what kind of recipes are in the book? How about Chocolate-Cherry Preserves, Margarita Marmalade, Strawberry-Vanilla Preserves, or Honeyed Plum-Cardamom Jelly for starters. Click on the link at the bottom of this post to get the Honeyed Plum-Cardamom Jelly recipe shown in the picture. And we'll share more pictures and recipes from the book on our website as time goes on.
Give Away Details
We will give away a total of 6 copies of the book together with a box of pectin over the next 3 months: 2 books & boxes in July; 2 books & boxes in August; and 2 books & boxes in September. Each give away is open to residents of the U.S.
The July entry dates are from July 12 through July 21.
The give aways will be hosted on our website. We will announce each give away by emailing everyone on our U.S. Jam Notes subscription list, by posting a link to the give away blog page on our Pomona's Pectin, For Jam & Jelly Facebook page, and by tweeting about each one. (If you don't already receive Jam Notes, you can sign up here.)
We are doing the give aways through Rafflecopter. Sign in and enter the give away using the box below. If you've never entered a Rafflecopter give away, click here for a video and diagram of how it works.
Leaving a comment on this blog post does not enter you into the Give Away.
Winners will be randomly chosen. We will email the winners to send us their mailing address. The names of the winners will be posted on the Pomona's Pectin website blog 48 hours after the giveaway ends.
Note: CanningCraft is Allison Carroll Duffy's Facebook and Twitter.
You can get the Honeyed Plum-Cardamom Jelly recipe here.
You can read Allison's guest blog post and brand new recipe for Honeyed Strawberry-Ginger Preserves here.
Theresa Clancy
I’ve been canning my veggies for the past few years. Sauces, soups, etc. Now, my Muscadine grapes are coming in and I am ready to do jellies! Also, basil jelly sounds yummy. This giveaway comes with t a perfect time!
Elaine
What perfect timing! I was just searching for some jam recipes and this book sounds fantastic! Thanks for making it available!
Rhonda Swetnam
Thanks so much for the opportunity to win “Preserving with Pomona’s Pectin”! I absolutely LOVE Pomona’s Universal Pectin! Thank you!!!!!! 🙂
Anna
I am new to making jam/freezer jam to be precise. My mother used to make jam the ‘other’ way. I always wanted to learn but didn’t like all the sugar that was put in. Since finding out about freezer jam I am excited to learn more. Better late then never, I am nearly 70! Thank you for sharing your ideas. ~Anna
Mary Lou Sumberg
Hello Anna,
If you want to learn more about Freezer Jam, you can check the FAQ page of our website. We have a whole section on freezer jam. Strawberries are the fruit that jells the best as raw freezer jam.
Just FYI, you can also make low-sugar cooked jam, put it in the jars, leave 1/2″ of headspace at the top of the jars, let the jars cool, and then freeze the jam as a way to preserve it instead of doing a boiling water bath.
I guess we’re never too old to learn — especially when it comes to making jam!