CanningCraft Creates: Honeyed Pear-Lemon Marmalade
Sweet, sour, and delicious . . . the honey contributes a bit of warmth and depth, and the lemon peels add a very subtle touch of bitter. Perfect for a late Fall morning.
Blog
-
-
Incredible . . . is your pectin.
Incredible . . . is your pectin. No other words for it. I may add too . . . that your website is flawless . . . easy navigation, great tips, recipes that included the prickly pear jelly (which turned out perfect). Farmer Deno North Sacramento, CA November 8, 2013
-
Pomegranate Jelly
Pomegranate juice is high in antioxidants and makes a lovely sweet/tart jelly.
-
I made 7 – 1/2 pints and 1 full pint of the BEST EVER Concord Grape Jam!
Hello, fellow real food home cooks! I did it! I made my first-ever batch of homegrown, truly organic Concord Grape jam! With Mary Lou’s encouragement, I plunged into doubling the Concord Grape Butter – left out the spices; cause I wanted Concord Grape Jam; and Voila! I made 7 1/2 pints and 1…
-
Jelled Fruit Gummy Candy — Low Sweetener | Pate des fruits
Yes, you can make Low-Sweetener Jelled Fruit Candy, from mashed fruit or juice, with Pomona’s.
-
Jam Notes: Honeyed Tomato-Jalapeno Jam
October 2013 — Allison Carroll Duffy’s new recipe for Honeyed Tomato Jalapeno Jam — “It’s delightful on a whole wheat cracker, along with a piece of sharp cheddar cheese.”
-
CanningCraft Creates: Honeyed Tomato-Jalapeno Jam
Allison says: “This has been a fantastic tomato year for us, so I worked up a tomato jam to use up some of our extra, along with some lovely green jalapenos we have growing in the garden as well.”
-
My husband is delighted — as a diabetic, he can now enjoy good tasting jam without all the sugar.
I made raspberry-blueberry jam for the very first time using your product. I’m a long time “canner” so was used to measuring out mega amounts of sugar for my jam recipes. I was pleasantly surprised by your wonderful product. Not only was it super easy to use, but the results happened sooner than…
-
So excited about freedom in making my jams and jellies . . .
I had just finished the jamming season, making 20 different jams and jellies, using the slow cook method and commercial liquid and dry pectin. Yesterday, while at a bookstore in Montreal, Canada, I came across the book, Preserving with Pomona’s Pectin. I bought it and just now ordered your pectin product. I am…
-
September “Give Away” Winners & Cranberry-Habanero Jelly Recipe
Two names were randomly chosen by Rafflecopter on Thursday, September 26. We are happy to announce that Beth Carroll and Pat Nelson will each be the recipient of one copy of Preserving with Pomona’s Pectin and one box of Pomona’s Pectin. For the rest of us, below you will find a link to another recipe from…
-
Jam Notes: It’s Fascinating What People Do With Jam!
September 2013 — Community Jamming plus recipes for Sunrise Marmalade (tastes just like Carrot Cake!), Blue Sunshine Jam (Blueberries and Lemon), and Seedless Wild Blackberry Jam plus — Do you sometimes get condensation inside your jars after the water bath? Learn more . . .
-
Jam Notes: Freakin’ Flamingo’s Advice on Starting Your Own Jam-Making Business
Renee Joslyn started Freakin’ Flamingo jams in 2011 and has been jamming away with Pomona’s ever since. Her advice: “Find your own niche. What makes you different from everyone else out there? Listen to your customers – their likes and dislikes – but never put anything out there that you don’t personally love….
-
Our September Give Away: Cookbook & Pomona’s Pectin
Our September Give Away: Cookbook & Pomona’s Pectin
-
CanningCraft Creates: Seedless Wild Blackberry Jam
Allison says, “Making seedless jam from wild berries isn’t hard to do, but it does take a little time and persistence . . . you’ll be rewarded with a luscious, smooth, spreadable jam.”
-
Jam Muffins
Like muffins and jam? Try this original recipe by Renée Joslyn of Freakin’ Flamingo jams in So. Miami, Florida.
-
Jam Notes: Tips to start a “Jammin’ for the Hungry” Project
If you’re willing to can for food banks and have access to a commercial kitchen, follow these tips.
-
I think we have a new addiction – the fig-balsamic jam . . .
I arrived home from the gym this morning to find that my husband had picked a small bucket of figs (more than we can eat). I pulled out my Preserving with Pomona Pectin book and made a batch of fig-balsamic jam. My husband was the one that ate the left-over peach preserves with…
-
I FINALLY found a pectin that actually works without a ton of sugar!
After several years of canning, I FINALLY found a pectin that actually works without a ton of sugar! I’ve made four different batches of jelly today, and even doubled two of the batches, using organic, unsweetened fruit juice, and the jelly turned out beautifully each time! And I love that it keeps indefinitely…
