I recently used Pomona’s Universal Pectin for the first time. Congratulations and thank you for a fine product. The directions in the package were easy to understand and the video on the website was good to watch before I began. I followed the directions for making blackberry jam and it … Read More
July “Give Away” Winners & All-Fruit Cherry-Peach Jam Recipe
Vanessa Vargas Wilson, aka The Crafty Gemini, makes Blueberry Jam with Pomona’s. You’ll learn the essentials in this excellent short video.
I’ve been using Pomona’s Pectin for at least 10 years. I like to give jam for gifts and I barter part of the cost of my flute lessons with homemade bread and jam! We used it in our canning classes at church for the last two summers. I made a … Read More
We’re giving away “Preserving with Pomona’s Pectin” — our new cookbook. Enter from July 12 through July 28, 2013.
The honey in the recipe tempers the subtle heat of the ginger, and both ingredients add a bit more complexity than strawberry jam or preserves often have.
Thank you — I found Pomona’s at the health store at Coos Bay, Oregon, and finished my jam. It came out fantastic! Your product is great. I used very little honey and my jam tastes like Blueberries and Rhubarb not that over-sweet jam that just tastes like sugar. Very pleased … Read More
I emailed you guys just a couple of days ago hoping to source Pomona’s locally. Your quick response directed me to 2 local retailers – YAY!! I scooted over to one yesterday and got home in time to make 1 1/2 batches of blueberry/wildflower honey jam. Today, I cleaned black … Read More
We used Pomona’s Universal Pectin for the first time today. My wife and I are novices at making jam. However, after our first batch with regular pectin and tons of sugar I found it much too sweet; then we found your product. Made a batch of strawberry jam with honey. … Read More
Raspberries turn the rhubarb’s generally poor color into a lively red color and add raspberry overtones to its tart flavor. Be sure to sweeten to your taste. We used 1 1/3 cups of sugar.
I LOVE your product….I am relatively new to canning and Pomona’s makes it so easy and so consistently good. The thing that really impresses me is that even though Pomona’s is expensive initially, it actually makes three or four batches, which means that it ends up costing less than “regular” … Read More
I pre-ordered my Preserving with Pomona’s. Can’t wait to see it and use in my classes. It is always fun to let my students try something different from just plain berry jam. Although berry jam is delicious, I like to expand their canning experience a bit. One of my favorite … Read More
Your ideas, recipes, and video are excellent . . .
Thank you so very much for this wonderful product. I used the pectin for the first time last year and was and am more than pleased with the result. I need the low sugar, hubby is diabetic, this works better than anything I have ever used. I am 83 years … Read More
June 2013 — Andrea Schaeffer describes her Maple-Vanilla-Peach jam-making party and Chris Wilson of LunaGrown Jams in upstate New York shares some of his favorite recipes.
Chris Wilson of LunaGrown shares a favorite jam recipe plus fun ideas for using your jam . . . AND keeping the bees away at a picnic!
Just a note of thanks for your wonderful product! My daughter introduced me to Pomona’s Pectin and I love it. My mom has always used Certo but the amount of sugar needed is outrageous. I want to taste “fruit” not just “sugar” in my jam. Years ago when I began … Read More
Bring to an evening affair: recipe by Chris Wilson of LunaGrown Jam in Cuddebackville, NY, in the Hudson River Valley.
