Orange-Pineapple Jelled Salad (Vegan)
Remember Jello Salad? Try this vegan, no-sugar version.
Blueberry-Lavender Jam
Lavender with blueberry — what a treat on a scone for afternoon tea! Option for Apricot-Lavender Jam.
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.
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.
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 … Read More
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 . . .
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 … Read More
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, … Read More
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.
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 . . .
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.
