Using Pomona’s for 30+ years
Your ideas, recipes, and video are excellent . . .
Blog
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I have made a few jars of jams and jellies . .
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 old so I…
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Jam Notes: Maple-Vanilla-and-Peach-Oh-My!
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.
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Chocolate Berry Jam
Chris Wilson of LunaGrown shares a favorite jam recipe plus fun ideas for using your jam. Chocolate Berry Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
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Thanks for your wonderful product . . .
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 to make jam…
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Baked Brie Appetizer
Bring to an evening affair: recipe by Chris Wilson of LunaGrown Jam in Cuddebackville, NY, in the Hudson River Valley.
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Orange-Pineapple Jelled Salad (Vegan)
Remember Jello Salad? Try this vegan, no-sugar version.
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Blueberry-Lavender Jam
Lavender with blueberry — what a treat on a scone for afternoon tea! Option for Apricot-Lavender Jam.
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The Jam (S)Pot: More About Earthly Delights Farm
February 2013 — Earthly Delights Farm provides internships through the Worldwide Opportunities on Organic Farms (WWOOF) program. In addition to teaching interns how to start a garden and grow their own food, they teach how important diversification is to farming today.
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The Jam (S)Pot: Kona’s Earthly Delights Farm 2012 Product List
February 2013 — This is an old product list but gives contact information for Earthly Delights Farm.
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Meet Allison Carroll Duffy & Family
What inspired you to write Preserving with Pomona’s Pectin? When I first learned of Pomona’s, I was really excited to try it out. As a Master Food Preserver, trained through the U. of Maine Cooperative Extension, I loved the idea of making jam with lower amounts of sugar and having the flexibility to…
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Jam Notes: Dreaming About Jam?
February 2013 — Includes recipes for Merry Mulled Merlot Jam, Mango-Passion Fruit Jam, Vegan Cheez made with Pomona’s, and more . . .
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Developing or Converting Recipes for Cooked Jam or Jelly Using Pomona’s Pectin
When developing your own recipes, or converting a recipe written for a different pectin, use the ingredient amounts listed below. Ingredient amounts are different for different fruits as well as different for jam and jelly. When converting a recipe written for another pectin, you can’t automatically convert a pouch or bottle of liquid…
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7 Helpful Hints
1. To stop foaming, add ½ teaspoon butter per 4 cup batch. 2. Taste test for sweetness after pectin is dissolved in mixture. Not sweet enough? Add more sweetener. Stir 1 minute at full boil. 3. The pectin can only dissolve properly in a low-sweetener mixture. For higher sweetener recipes, stir pectin into…
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The Jam (S)Pot: More Thoughts from Charlotte Levy, The Seasonal Gourmet on Her Jam-Making Business
September 2012 — Charlotte says that Pomona’s Pectin revolutionized her business because, as a mother, grandmother, wife, and someone who also wants some personal time, she has to be sure that her jam making doesn’t completely take over her life.
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Jam Notes: Pomona’s Fall Favorites
September 2012 — Includes recipes for Persimmon Jam, Pomegranate Jelly, Blackberry Port Jam, and Berry Blitz Jam from The Seasonal Gourmet . . .
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Jam Notes: Pomona’s News
June 2012 — One of our very early Jam Notes highlighting recipes for Vegan Orange-Pineapple Jelled Salad and Strawberry-Rhubarb Jam.
