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!”
A chocolate mousse-like vegetarian dessert adapted and contributed by Pomona’s user Kathleen Johnson.
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 September 24, 2014
Sometimes jam doesn’t jell — if that happened to you, start here . . .
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 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
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.
From “Preserving with Pomona’s Pectin” by Allison Carroll Duffy.
Allison says: One of my favorite things to do with rose hips is to make jelly. The sweetness of the apple in this recipe offsets the tartness of the rose hips beautifully.
Recipe created by Allison Carroll Duffy: “The sweetness of the apple offsets the tartness of the rose hips beautifully.”
September 2014 — Sandy Breininger has sold her products at farmers’ markets and craft fairs in Wisconsin, and has built up a clientele for whom she prepares custom orders, ranging from canned meats and soups to jams, jellies, sauces, and salsas.
September 2014 — Sandy Breininger’s creative juices start flowing when she’s eating and imagining a jam or jelly to complement the meal.
We do love Pomona’s. We are so incredibly thankful for Alana Chernila’s book “Homemade Pantry,” which introduced us to you. Your product has made our life SO much easier and more delicious. We have a small farm and a small orchard. We make jams with our fruit and honey and that was almost…
I purchased Pomona’s Pectin from our local co-op and can’t wait to try all my jams and jellies with low sugar. I have declined to make jam for myself and my daughter because of the high quantity of sugar specified. My daughter uses low-grade maple syrup for sweetener and I have used agave…
Two names were randomly chosen by Rafflecopter on the day after Pomona’s Day: Bernadette S of Houston, TX, and Sarah C of San Mateo, CA. Read about them and get our Watermelon recipes.
Even though I’ve been canning for a few years, I recently took a local class on canning to see what tips I could pick up. Our instructor recommended Pomona Pectin to me when I mentioned to her that I had never been successful at getting my jams and jellies to set up. She…
August 2014 — New recipe from Allison Carroll Duffy for Seedless Raspberry-Honey-Vanilla Jam; and Gingered Lemon-Fig Preserves from Preserving with Pomona’s Pectin
An ode to raspberries — the quintessential summer fruit. This jam is smooth like a jelly, but has much more body since it’s made from the pulp of the fruit.