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 … Read More
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 … Read More
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 . . .
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 … Read More
Our September Give Away: Cookbook & Pomona’s Pectin
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.”
Like muffins and jam? Try this original recipe by Renée Joslyn of Freakin’ Flamingo jams in So. Miami, Florida.
If you’re willing to can for food banks and have access to a commercial kitchen, follow these tips.
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 … Read More
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 … Read More
We get so many calls from people wanting the recipe for Chokecherry Jelly — finally, here it is!
Once you’ve extracted the juice from the Prickly Pear fruit (tunas), here is a recipe for making the jelly.
Announcing our August Give Away Winners & Blubarb Jam Recipe from “Preserving with Pomona’s”
Dear Connie, Mary Lou, and Saint Pomona! I have been making jam for 50 years and I have to say I am DELIGHTED with your pectin. Since my (California, Sonoma County) orchard is in its third year and finally producing wildly, I have made about 50 jars of jam using … Read More
Made strawberry/kiwi jam. First time using Pomona’s. I am hooked; you convinced me. It came out perfect. Cannot wait to try making another type. Thank you. Josh Rowling Brooklyn, NY August 12, 2013
We’re giving away “Preserving with Pomona’s Pectin” — our new cookbook. Enter from August 14 through August 20, 2013.
The maple-blueberry flavor combination in this recipe is quite delightful — complementary in a lovely, understated way.
I just finishing canning a batch of peach preserves, using the recipe from your new book. There was about one tablespoon left that simply would not fit in the jars. I found my husband eating the leftovers with a spoon … and he then went out and picked MORE peaches … Read More
