Blog

  • Create Your Own Recipe

    Create Your Own Recipe Developing or Converting Recipes for Cooked Jam or Jelly Using Pomona’s Pectin When developing your own recipes, or converting a recipe written for a different pectin, use the ingredient amounts listed below. Ingredient amounts are different for different fruits, as well as different for jam and jelly. When converting…

  • CanningCraft Creates: Holiday Pear Conserve

    By Allison Carroll Duffy This pear conserve–studded with dried fruit and toasted pecans– is sweet, rich, and undeniably decadent.  Generously laced with warming spices and a touch of citrus, it’s one of my most favorite conserves, and it’s a perfect accompaniment for the holiday season.  The citrus notes in this conserve come primarily…

  • August 2017 Jam Notes: Peach Melba Jam and FAQ’s

    CanningCraft Creates: Peach Melba Jam By Allison Carroll Duffy For several winters when I was a young kid, my family vacationed at Mount Tremblant, a ski resort a couple of hours north of Montreal. I’ve heard it’s quite ritzy and modern these days, but when I was there, in the 70’s and very…

  • June Giveaway!

    Congratulations to our 2 winners: Chandra Meyers and Melissa Schulman! Happy Jamming! Click here for the new Nectarine-Cherry Jam recipe created specially for this Giveaway… Summer is almost here and we’ve partnered with Fillmore Container to bring you our June Giveaway! On June 19th we will pick two lucky winners and we will share…

  • May 2017 Jam Notes

    CanningCraft Creates: Pineapple All-Fruit Jam By Allison Carroll Duffy I don’t buy fresh pineapples all that often, but when I do I am always reminded of how much I love them, and how extraordinary delicious–and intensely sweet–a perfectly ripe pineapple can be.  I find that making jam with extra-sweet fruit like pineapple is particularly…

  • Jam Notes: New Year, New Recipes, New Ideas

    February 2017 — Wonderful winter jamming recipes highlighting some Pomona’s jam makers who may do things a little differently from us — and guess what? Their methods work too! We hope you’ll take a few minutes to look at what they have to offer.

  • I use Pomona’s Pectin as a gluten replacer . . .

    I just wanted to tell you I love your product! But I’ve never made jam with it. Rather, I use Pomona’s Pectin as a gluten replacer in my homemade gluten-free pie crust — and it’s so good everyone at Thanksgiving raved about my pie. I was looking for a way to reduce use…

  • Jam Notes: Here’s to a Jammin’ Holiday Season!

    November 2016 — Allison Carroll Duffy’s new recipe for Caramelized Onion-Maple Jam; Orange Marmalade, Light & Fresh; Green Tomato Jam; Fig Pizza with Balsamic Vinegar Fig Jam; delicious Holiday Gift recipe ideas; plus how to make Mixed Fruit jam without a recipe.

  • My next try I’m going to cut out even more sugar.

    I am so happy I found your pectin! I love homemade blackberry jam. But I hated that the standard pectins – even the low sugar ones – require so much sugar to fruit. I’ve looked several times on the internet for information on using less sugar, and finally I found an article about…

  • The Jam (S)Pot: Adventure Jamming! Jammin’ with Marguerite

    November 2016 — Marguerite Riker got so much encouragement from the jam eaters in her life, and believed so strongly in her jam-making vision and love of sharing her creations, that she was emboldened, even in a difficult economic time, to make a career transition to full-time jam-making businesswoman.