Jam Notes: New Recipes for Black Tea Jelly & Chocolate Marmalade
February 2015 — Happy Valentine’s Day from Pomona’s Pectin with new recipes for Black Tea Jelly & Chocolate Marmalade
CanningCraft Creates: Black Tea Jelly
Allison says: Use good quality loose tea leaves, not tea bags. I’ve been enjoying this jelly by the spoonful. It’s delicious slathered on toast as well – for breakfast or an afternoon snack – alongside a cup of tea, of course.
Chocolate Orange Marmalade
Created by Sarah Reid: “a bittersweet, grown up treat.” Needs to be frozen for long-term storage. See Orange-Chocolate Marmalade recipe for canning.
We had a crisis yesterday . . .
My mother-in-law recently returned home from a hospital stay and I’d brought over a meal to share. She asked me to get something from her freezer in the shed out back of her house. We’d had a wind and rain storm here in Kitsap County Wednesday and evidently the breaker … Read More
I’m on a non-sugar, anti-fungal diet, but still wanted something sweet . . .
I just had to write and tell you how much I love your pectin and your recipes. I had never canned before but wanted to. My mother did some when I was real young. I recently canned using Pomona’s Pectin and your recipe for Apple Pie Jam. I used Xylitol for sweetener … Read More
Orange Jelly
Make with strained orange juice. See recipe for Orange Jam if you want to include pulp.
What Is a Conserve?
Conserves can be sweet or savory or a combination of both, with added nuts, dried fruit, or even vegetables.
My Jam or Jelly Is Too Thick
The Pomona’s jell could be stiffer or firmer than you are used to, but it should be spreadable. If it’s not spreadable, then something went wrong. The most usual cause for a too firm or rubbery texture with Pomona’s is that you used less fruit than the recipe called for.
Jam Notes: Autumn Challenges & Holiday Recipes
November 2014 — New Recipes: Pear-Vanilla Jam, Blissini Jelly, and English Toffee, not a jam or jelly but a unique vegetarian chocolate dessert.
Jam Notes: English Toffee — A Vegetarian Chocoholic’s Dream
November 2014 — Kathleen Allison Johnson says: “When I was in high school I always brought my own lunch, but as the child of two chocoholics, I’d buy a slice of English Toffee dessert whenever it was offered in the cafeteria. . . .”
CanningCraft Creates: Pear-Vanilla Jam
Allison says: “Autumn is putting us through our paces this year. . . . All I really care about right now is making food that’s nourishing, delicious, and simple. Fortunately, this delicious jam fits the bill perfectly. Enjoy!”
English Toffee
A chocolate mousse-like vegetarian dessert adapted and contributed by Pomona’s user Kathleen Johnson.
Blackberry Jelly — won first place at Fall Fair!
Thanks Pomona, I made the Blackberry Jelly recipe (with 2 cups sugar) and entered it in our local Fall Fair. I won first place and everyone was raving about the pure Blackberry flavour. Thank you so much. I am a diehard Pomona user. Nancy Essig Quadra Island, British Columbia, Canada … Read More
Fixes for Jelling Problems
Sometimes jam doesn’t jell — if that happened to you, start here . . .
Jam Notes: Our Giveaway Is Over, But the Recipes Go On, and On, and On . . .
September 2014 — Recipes: Rose Hip-Apple Jelly, White Nectarine-Lavender Jam, Pear-Cranberry Conserve with Almonds & Crystallized Ginger — What’s a Conserve anyway?
I love telling my friends about Pomona’s.
I love being on your mailing list. Your recipes are inspiring, and I just like your whole approach to doing business. And I love telling my friends about Pomona’s. Thanks for making this world a better place. Carol Riddle, Oregon September 16, 2014
Some Family Pictures from Galen and Caitlin’s Wedding
Galen Summer, Connie’s son, and Caitlin Dourmashkin were married on September 6, 2014, in Northampton, Massachusetts. Here are a few pictures for you to enjoy from our celebration.
Pear-Cranberry Conserve with Almonds & Crystallized Ginger
From “Preserving with Pomona’s Pectin” by Allison Carroll Duffy.
