September “Give Away” Winners & Cranberry-Habanero Jelly Recipe

Two names were randomly chosen by Rafflecopter on Thursday, September 26. We are happy to announce that Beth Carroll and Pat Nelson will each be the recipient of one copy of Preserving with Pomona's Pectin and one box of Pomona's Pectin.

For the rest of us, below you will find a link to another recipe from the book — Cranberry-Habanero Jelly. I made it recently and so can attest personally that it tastes as good as it looks in the picture.

Our Winners

Beth is from Melrose, Massachusetts. She writes:

"While I used to work in a jam kitchen, as a tour guide and cashier, I didn't start canning until last summer. My husband decided to start pressure canning to put up all the good stuff we were finding at farmer's markets, and I decided to try out water-bath canning.

"I tried Pomona's for the first time this summer, because I found yet another recipe that used it, and I decided it was time to get over my trepidation (for whatever reason, the whole thing with calcium water sounded complicated, which it completely isn't). Once I got the hang of it, Pomona's has been pretty much all I've used -- it's easy and quick; I love the texture that I get with it; and it's wonderful to be able to use so much less sugar.

"The Blubarb Jam was an instant hit -- I love rhubarb and love having another way to use it. Recently went raspberry picking and came home to put up eight quarter pints of jewel-toned jam -- so pretty to look at, and super tasty because it tastes like the berries! Looking forward to trying out more recipes from the book - thanks again!"

Pat is from Milton, Florida. She writes:

"I have never won anything before and to have it be something I really wanted makes it so much nicer. 

"I just learned of Pomona's Pectin this year and have not tried it, yet. I am not new to canning, but was disabled recently and I have canned everything I could get my hands on this year, out of necessity. Although homemade is so much better than store bought, I have not been happy with my jams and jellies because of the sugar content. I tried the low sugar version and the set was loose. I have heard nothing but positive remarks about Pomona's Pectin and I know it will solve my problems of too much sugar and allow the star of the jar (fresh fruit) to shine through.

"I love to make Strawberry Jam and Peach Jam. I made Marisa's McClellan's (Food in Jars) Cantaloupe Jam and my neighbors thought I was crazy, until they tasted their samples. I am going to make Marisa's Creamsicle Jelly when my Pomona's Pectin arrives. After Preserving With Pomona's Pectin arrives, the sky is the limit.

"Everyone on my Xmas list thanks you. I do not buy gifts; I buy ingredients and make gifts. I'm on pins and needles. I feel like a child waiting for Santa to arrive."