CanningCraft Creates: Sweet Cherry-Rhubarb Jam
Recipe created by Allison Carroll Duffy who says, “sweet cherries and rhubarb — oh so good!”
Allison Carroll Duffy – Posts
Interview, press, her blog entries
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CanningCraft Creates: Kumquat Marmalade
If you are not normally a fan of marmalade but are craving a bit of citrus, this is the marmalade to try!
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CanningCraft Creates: Cold Comfort Jelly
This “tea jelly” provides welcome comfort when you or your children have a cold, or just sip it on a cold winter day sitting by the wood stove.
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CanningCraft Creates: Honeyed Pear-Lemon Marmalade
Sweet, sour, and delicious . . . the honey contributes a bit of warmth and depth, and the lemon peels add a very subtle touch of bitter. Perfect for a late Fall morning.
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CanningCraft Creates: Honeyed Tomato-Jalapeno Jam
Allison says: “This has been a fantastic tomato year for us, so I worked up a tomato jam to use up some of our extra, along with some lovely green jalapenos we have growing in the garden as well.”
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CanningCraft Creates: Seedless Wild Blackberry Jam
Allison says, “Making seedless jam from wild berries isn’t hard to do, but it does take a little time and persistence . . . you’ll be rewarded with a luscious, smooth, spreadable jam.”
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CanningCraft Creates: Blueberry-Maple Preserves with Pomona’s Pectin
The maple-blueberry flavor combination in this recipe is quite delightful — complementary in a lovely, understated way.
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CanningCraft Creates: Honeyed Strawberry-Ginger Preserves with Pomona’s Pectin
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.
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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…