Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says: “The combination of blueberries and rhubarb is less common than the typical strawberry-rhubarb pairing, but it really shouldn’t be—this lovely, deep blue jam is a delicious, tangy treat. This recipe was adapted from one … Read More
Blackberry Port 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. This recipe was adapted from Better Homes & Gardens Special Interest Publication Canning Magazine by Mia Valcarcel, who wanted to make … Read More
Our classic Blackberry Jam is one for the books. It has been approved from the sweetest grandma to the grizzliest lumberjack, and all those in between agree, it is sure to delight your senses.Feel free to use other sweeteners that measure like sugar or honey in this recipe. For … Read More
Berry Blitz 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. This recipe is from the kitchen of Charlotte Levy, The Seasonal Gourmet, a Pomona’s jam maker in Southern California who sells her … Read More
Balsamic Vinegar Jams are low-sugar or low-honey cooked jams contributed by Becky Hoff of Harmony, Minnesota, and made with Pomona’s Universal Pectin. Pomona’s Universal Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Becky says: “I have jammed exclusively with Pomona’s Pectin for many … Read More
Apricot-Plum Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin; recipe contributed by Sally Gecks. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Watermelon 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.
Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another Stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple … Read More
Quince Jam is a low-sugar or low-honey 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.
Guava Jam is a low-sugar or low-honey 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.
Fruit Syrup with Pomona’s Pectin Ingredients If you are making fruit syrup from mashed fruit, find the jam recipe for that fruit in the Jam, Jelly, Marmalade — Low Sugar or Honey section of the recipe sheet that comes with Pomona’s Pectin OR from our cookbook, Preserving with Pomona’s Pectin If you are making fruit syrup from juice, … Read More
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013).Allison says: In this spectacular preserve, a touch of heat from the ginger and a little tartness from the lemons beautifully highlight the lushness of fresh, ripe figs. Try serving sandwiched between gingersnap cookies to … Read More
For the holiday season, this Gingered Cranberry-Orange Marmalade is my new go-to. With the assertive and slightly bitter tang of an orange marmalade, combined with the holiday-esque flavors of cranberry and ginger, this preserve is super-versatile. It has a slightly loose set, so it’s easily spreadable, but it’s still firm … Read More
Tomato Marmalade is a low-sugar cooked marmalade made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona’s Universal Pectin. She says: “In-season, locally grown tomatoes work best, as tomato … Read More
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says, “I’m a huge fan of carrot cake, and if it’s possible to have a marmalade version of that delectable dessert, this is it. It’s lightly spiced and lusciously sweet, and spread generously on dark … Read More
Meyer Lemon Marmalade is a low-sugar cooked marmalade made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin. She says: “Meyer lemons are native to China, and are … Read More
Jelly Peach-Jalapeno Jelly Peach-Jalapeno Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin. Yield: 5 to 6 cups Ingredients 4½ … Read More
Our classic Boysenberry Jam is one for the books. It has been approved from the sweetest grandma to the grizzliest lumberjack, and all those in between agree, it is sure to delight your senses. Feel free to use other sweeteners that measure like sugar or honey in this recipe. For … Read More
