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 jams at the…
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 years, but just…
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 syrup. Pomona’s Pectin…
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, find the jelly recipe for…
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 accentuate its flavor profile….
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 enough to generally…
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 bread with a…
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 believed to be…
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 pounds peaches ½ cup…
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 example, you can use…
Raspberry (Framboise) Rose 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. Sam Leonard, who created this recipe, says: “A wonderful fragrant jam combination.” He used Nielsen-Massey Rose Water, but it isn’t essential to use…
Honeyed Tomato-Jalapeño Jam is a 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. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.Allison says: “This jam definitely has a good strong kick, but the honey tempers…
Fig-Lemon Spiced Jam with Agave, Honey, or Sugar is a low-sweetener cooked jam made with Pomona’s Universal Pectin and contributed by Karen Killebrew. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Karen says: “I just converted this favorite recipe over to Pomona’s. I won a…
Freezer Jam with Pomona’s Pectin can be a great alternative to heating up your kitchen on a hot summer day, while still preserving your delicious bounty. The recipe ingredients list covers two different fruit categories. The top section is for Strawberry, Blueberry, Raspberry, Sour Cherry, Pear, Kiwi, Blackberry and Plum. The second…