I love fall. Here in Maine, leaves have aged to rich, deep shades of red and orange, the nights are chilly, and the days crisp–though often gloriously sunny at the same time. We have a lot of very old apple trees on our property–most with twisted, gnarly trunks, and half falling down. Some years…
Jelly Rose Petal Jelly Contributed by Chrissy Hyde, Rose Petal 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. Chrissy says, “Rose Petal Jelly is very popular with the Persian and Eastern European communities that…
Jelly Rose Hip-Apple Jelly Rose Hip-Apple 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: 4 to 5 cups Ingredients 3 pounds rose…
Jelly Rhubarb Jelly Rhubarb 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. Yield: 4 to 5 cups Ingredients 1 pound trimmed & washed rhubarb stalks (to make 4 cups unsweetened rhubarb juice) 4 cups…
Jelly Pepper Jelly with Sugar or Honey Pepper Jelly with Sugar or Honey is a low-sugar or low-honey cooked hot pepper jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Yield: 3 to 4 cups Ingredients 1 cup seeded, finely…
Jelly Pepper Jelly with Agave and Stevia This Pepper Jelly is a cooked jelly made with agave, stevia concentrate, and Pomona’s Universal Pectin. It was adapted by Jo-Ann Monconduit, creator of Jo’s Jellies, from the original Pomona’s Pepper Jelly recipe made with sugar or honey. Pomona’s Pectin contains no sugar or preservatives and…
Jelly Orange Jelly Orange Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Universal Pectin. Feel free to use any type of oranges or a mixture of oranges – valencia, navel, cara cara, blood oranges, mandarins, tangerines, satsumas, mineolas. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low…
Jelly Blissini Jelly Blissini Jelly, created and contributed by Mari Morgan, 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. Mari says: “Since this jelly is not season-dependent, being based on bottled juices (although one could…
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…
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…
Blackberry with Fresh Rosemary Jam Thickening Your Homemade Yogurt Yogurt-Jam Breakfast Popsicles Wild blackberries, along with so many other delicious fruits, grow abundantly in Maine in the late summer. But at this time of year? Well…..not so much. It’s been a very cold and wet spring here, even by Maine standards, and the…
Jam Notes April 2019: Pomona’s Pectin Has News For You! Hello Spring! Our Kiwi-Raspberry-Lime Jam bursts with the bright colors and flavors of the season. With each spoonful you’ll be transported into the sweet smells, warmth and beautiful brightness of Spring. This jam has a touch of tang accompanied by a burst of refreshing citrus. …
Jelly Garlic Jelly Garlic 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. Note: This jelly must be started 24 hours before you plan to make it. Yield: about 3 cups Ingredients 1 cup red…
Miscellaneous Milk Kefir Thickening Process This process for thickening homemade kefir with Pomona’s Universal Pectin was developed, described, and photographed by Kristin Caufield, a kefir fan. She tried a few different methods and this is the one that worked the best for her Kristin says: “While I love the ease and versatility of…
Miscellaneous English Toffee English Toffee is a vegetarian dessert adapted and contributed by Pomona’s user Kathleen Johnson. Pomona’s Universal Pectin contains no sugar or preservatives and is used in place of the gelatin in the original recipe. Calcium water is not needed in this recipe because the powdered milk in the recipe has…
Jams Concord Grape Butter Concord Grape Butter is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. This recipe can be used for Muscadine grape butter also. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Yield: ~ 5 cups Ingredients Grape…
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…
Cherry Almond Jam: Cherry Prep 3 pounds cherries (to make 4 cups pulpy juice) 1/2 cup water Wash, remove stems, pit and mash cherries. Bring cherries and water to a boil in a sauce pan then simmer covered on low for 10 minutes. Strain with a Foley mill. Ingredients 4 cups pulpy juice…