June 2016 — Our annual June Giveaway plus new recipes, videos, and our Water Bath Canning tutorial. Read about Carl Hammer of Carl’s Jam Works and his Jamming for the Community project with Rebuilding Sacramento.
June 2016 — Rebuilding Together is the largest nonprofit, volunteer home rehabilitation organization in America. Carl Hammer, 91 years old, makes jam with Pomona’s Pectin that he sells to raise money for the organization.
Learn about our” June=Jam Time” Giveaway Winners and get the recipe for Savory Spiced-Mango Conserve from “Preserving with Pomona’s Pectin” by Allison Carroll Duffy.
Allison says: “With the solstice right around the corner, and summer weather upon us, local strawberries have finally made their long-awaited appearance!”
June 2016 — June Giveaway includes 3 prizes to 2 winners: book, box of Pomona’s Pectin, and 4 Ball 8 oz fruited jam jars from our friends at Fillmore Container. Enter here from June 15 through June 22, 2016.
April 2016 — A new recipe from Allison Carroll Duffy for Savory Rhubarb Conserve, essentially a chutney, as well as an interview with Kathryn Crawley of Turkey Foot Farm in Idaho on growing and making. More new recipes include Rhubarb Jelly, Violet Jelly, Spruce Tip Jelly, Strawberry-Lemon Marmalade, and Orange-Chocolate Marmalade. Some important Pomona’s News too.
Allison says: “Rhubarb is one of the first perennial edibles to push its way up through the soggy spring soil — rhubarb has definitely been on my brain. This rhubarb conserve is a savory one – sweet, sour, spicy, and a little bit pungent, all at the same time. It’s like a chutney, really, and I use it in the same way.”
April 2016 — Kathryn (Kat) Crawley and her husband Ken are fairly new to farming, but they have jumped right in and found great success with both growing and making on Turkey Foot Farm in Cataldo, Idaho. Kat says, “We reside on top of a pristine mountain in the northeastern panhandle of Idaho.
April 2016 — Kathryn (Kat) Crawley, owner and maker at Turkey Foot Farm in Cataldo, Idaho, has lots of ideas to help you get started with Farm to Table products.
April 2016 — Kathryn (Kat) Crawley, owner and maker at Turkey Foot Farm in Cataldo, Idaho, shares tips on her creative process.
Greetings: I made the Blueberry-Rhubarb Jam this past winter with frozen fruit. It was delicious!! I found your book, Preserving with Pomona’s Pectin, at the library and loved it so much I bought 4 copies: one for each of my two daughters-in-law, one copy for a friend of my son’s best friend, and one…
Made from rhubarb juice.
February 2016 — If you’re ready to try something different and delicious — make some Margarita Marmalade, recipe excerpted from Preserving with Pomona’s Pectin, by Allison Carroll Duffy. Also links to new recipes for Satsuma Marmalade, Mimosa Jelly, and Mulled Red Wine Jelly.
A plea for help from Pomona’s customer Christel Pareigis: “I tried to make Kumquat Marmalade but was not very successful. . . . I still have 600-700 kumquats left in the fridge. I love the fruit, which I discovered only last year. Please . . . please can you give me good instructions?” See pictures; learn what we suggested; and Christel’s results.
Original Pomona’s Pepper Jelly as found on the directions that come with the pectin.
Adapted by Jo-Ann Monconduit from the original Pomona’s Pepper Jelly recipe.
Sean Mosconi, Paul’s son, and Ashley Core were married on October 24, 2015, in Sebastapol, California. Here are a few pictures for you to enjoy from our celebration. Ashley says: “Please include that we will be using the leftover wine from the wedding to make Merry Mulled…
November 2015 — Allison Carroll Duffy’s new recipe for Cranberry-Orange-Pear Holiday Jam, plus new recipes for Christmas Jam as well as Pepper Jelly with Agave & Stevia from Jo’s Jellies in New Orleans. We share our favorite Low-Sweetener Holiday Jam Ideas