August “Give Away” Winners & Blubarb Jam Recipe
Two names were randomly chosen by Rafflecopter on Thursday, August 22. We are happy to announce that Lynn Lackoff and Sandy H. will each be the recipients of one copy of Preserving with Pomona's Pectin and one box of Pomona's Pectin.
Lynn is from Maine and says, "I had stopped making jam and preserves after my preserves were either much too sweet or too runny as I tried to use less sweetener. My family was kind as we spooned peach jam onto our toast, but I was not happy to have such poor results -- especially after skinning many, many small peaches!
"Then I discovered Pomona's at our local natural food store and, although I was skeptical of being able to successfully use less sugar -- or honey or juice -- I decided to give it a try. This spring I turned our bumper crop of rhubarb into strawberry rhubarb jam made with honey - it jelled perfectly and tasted fruity rather than sugary! The directions with the box were very clear and I felt as though I could easily contact you if I had any questions.
"We just picked this year's peaches off our tree this morning - small peaches but numerous and tasty. Can't wait to have delicious peach jam to eat and give away. It's wild Maine blueberry season right now - I feel an urge to make some blueberry maple jam. Thank you for your great product!
"And of course I can't wait to check out all of the recipes in the book!!"
Sandy is from Missouri. She says, "This will be my first time trying Pomona Pectin and I'm very excited to have this opportunity! I make a lot of jam and am currently making jam out of lots of cherries I was blessed with 🙂 I think I will use the pectin to make a yummy Cherry Vanilla Bean Jam! Or maybe a Spiced Caramel Pear Jam (one of my favorites), and then there's always my son's favorite, Strawberry Ginger Ale Jam! Whichever one I make, I will be so thankful to be able to use Pomona Pectin! Thank you so much for choosing my name and giving me the opportunity to try Pomona!"
Our congratulations to both Lynn and Sandy.
For the rest of us, here is another recipe from the book -- a great combination if you have some rhubarb stashed in your freezer. This recipe was adapted from one by Kirsten Jennings, which she contributed for the book.
Blubarb Jam
We will give away 2 more copies of the book together with a box of pectin in September. We'll announce it in the September Jam Notes, on the website, on our Facebook page, and on Twitter. Stay tuned.