I have just used Pomona’s Pectin for the first time last week on the Maple-Vanilla Peach small batch jam. I love it! I started canning as a teenager with my Mom, then with my daughters. I only used SureJell up till now. I love that I can control the amount of sugar and…
If you’re looking at a Pomona’s Pectin recipe for the first time and want to know more about calcium water and why it is called for in the recipe, read this.
September 2015 — Allison Carroll Duffy’s new recipe & blog post for Cantaloupe Jam; new recipes for Garlic Jelly, Pearberry Jam, and Fig-Rhubarb-Lemon Jam; how to make syrups & sauces from Pomona’s jam & jelly recipes, and more.
It’s easy to make sauces and syrups from Pomona’s jam and jelly recipes.
Allison says: “this is an easy recipe to make. It’s sweet and complex, with a hint of muskiness – a great way to enjoy the unique flavor of cantaloupe.”
September 2015 — Gina Barber of Cameron, NC, discovered Pomona’s Pectin, learned how to make low-sweetener and all-fruit syrup, and now, as she says: “Those darn kids are planning menus around syrup.”
September 2015 — Gina Barber says: “So far, I’ve made over 100 half-pint jars of “happy breakfast fixin’s” – jam, jelly, preserves, and syrup – plus a couple dozen pints of pie fillings, and have used less than 10# of sugar! . . . We are experimenting with EVERYTHING – using apple and white grape juice concentrates to do the all-fruit versions. We’ve also used
I am new to the Pomona’s family. Used to can and preserve a fair amount before but was quite unhappy with the commercially available pectins. I tried the low-sugar recipes with no pectin, and while tasty they were still too sugary for my taste and didn’t set up as much as I would have liked. So…
September 2015 — Did you know that you can make Low-Sweetener Fruit Sauces from Pomona’s jam recipes? Learn more here.
The jelly for garlic lovers — savory & sweet — good for holiday meals or any time.
I have been using Pomona’s Pectin for years now and have never looked back. I love the fact that I can use many different sources for sweetening, like maple syrup and honey. Canning all summer for Christmas gift baskets for family and friends keeps me pretty busy. Today, for my birthday, I picked…
Two winners were randomly chosen by Rafflecopter — Gary from Hackettstown, NJ, and Joann from Wixom, MI. Learn more about them and get a most delicious consolation prize recipe — Blue Sunshine Jam created by Renée Joslyn of Freakin’ Flamingo jams in So. Miami, Florida — made with blueberries and lemons.
August 2015 — Allison Carroll Duffy’s CanningCraft Creates: Raspberry-Habanero Jam, plus Kiwi-Raspberry-Lime Jam, Muscadine Grape Jam (a Southern treat), Quince Jam, and Blue Ribbon Award-Winning No Sugar Triple Berry Jam (with xylitol) from Monica Pugh of Nica’s Jams & Jellies.
August 2015 — Pomona’s Day Giveaway. Enter here to win a copy of “Preserving with Pomona’s Pectin,” a box of pectin, and a case of 12 Orchard Road 4-oz jelly jars. Giveaway runs from August 11 through August 18, 2015.
This step-by-step guide to water bath canning is important if you want to be able to store your jam or jelly for up to one year at room temperature. If you don’t want to process your jam or jelly in this way and you have freezer space available, leave 1/2″ of headspace in your freezer-safe containers and freeze when jam is cool. Defrost before eating.
I have just started using Pomona’s Pectin this summer — and so far, I love it!!! I am excited to find a pectin that I can use less sugar with from now on. I love the way my Peach Ginger Jam turned out with a lot more peaches in it. I plan to make…
Two names were randomly chosen by Rafflecopter: Abigail Lalonde of Troy, NY and Sandra Taniguchi-James of Rio Linda, CA. Learn about them and get recipes for Apricot-Pineapple Jam, White Nectarine-Lavender Jam, and Maple-Vanilla-Peach Jam.
June 2015 — Giveaway running week of June 10 to 17; Allison Carroll Duffy’s new recipe for Mint-Lemon Jelly with Honey & her new video on making No-Cook Strawberry Freezer Jam; more new recipes . . .