September 2015 — Gina Barber says: “So far, I’ve made over 100 half-pint jars of “happy breakfast fixin’s” – jam, jelly, preserves, and syrup – plus a couple dozen pints of pie fillings, and have used less than 10# of sugar! . . . We are experimenting with EVERYTHING – using apple and white grape juice concentrates to do the all-fruit versions. We’ve also used
September 2015 — Did you know that you can make Low-Sweetener Fruit Sauces from Pomona’s jam recipes? Learn more here.
August 2015 — Allison Carroll Duffy’s CanningCraft Creates: Raspberry-Habanero Jam, plus Kiwi-Raspberry-Lime Jam, Muscadine Grape Jam (a Southern treat), Quince Jam, and Blue Ribbon Award-Winning No Sugar Triple Berry Jam (with xylitol) from Monica Pugh of Nica’s Jams & Jellies.
June 2015 — Giveaway running week of June 10 to 17; Allison Carroll Duffy’s new recipe for Mint-Lemon Jelly with Honey & her new video on making No-Cook Strawberry Freezer Jam; more new recipes . . .
April 2015 — Recipes for Strawberry-Banana Jam, Prickly Pear Cactus Jelly, Rhubarb and Strawberry-Rhubarb Jam, Frozen Lemon or Lime PIe. Plus, why is it necessary to add lemon or lime juice or vinegar to some Pomona’s Pectin recipes? And Pomona’s News . . .
March 2015 — Jam & Marmalade Recipes To Make Now: Terry’s Chocolate Marmalade, Orange Jam, Sunrise Marmalade, Apple Pie Jam, Black Tea Jelly.
February 2015 — Happy Valentine’s Day from Pomona’s Pectin with new recipes for Black Tea Jelly & Chocolate Marmalade
November 2014 — New Recipes: Pear-Vanilla Jam, Blissini Jelly, and English Toffee, not a jam or jelly but a unique vegetarian chocolate dessert.
November 2014 — Kathleen Allison Johnson says: “When I was in high school I always brought my own lunch, but as the child of two chocoholics, I’d buy a slice of English Toffee dessert whenever it was offered in the cafeteria. . . .”
September 2014 — Recipes: Rose Hip-Apple Jelly, White Nectarine-Lavender Jam, Pear-Cranberry Conserve with Almonds & Crystallized Ginger — What’s a Conserve anyway?
September 2014 — Sandy Breininger has sold her products at farmers’ markets and craft fairs in Wisconsin, and has built up a clientele for whom she prepares custom orders, ranging from canned meats and soups to jams, jellies, sauces, and salsas.
September 2014 — Sandy Breininger’s creative juices start flowing when she’s eating and imagining a jam or jelly to complement the meal.
August 2014 — New recipe from Allison Carroll Duffy for Seedless Raspberry-Honey-Vanilla Jam; and Gingered Lemon-Fig Preserves from Preserving with Pomona’s Pectin
June 2014 – Recipes: Sweet Cherry-Rhubarb Jam, Strawberry-Vanilla Preserves, Blueberry Basil Frozen Margarita; What Is a Master Food Preserver? Can I Use Turbinado Sugar with Pomona’s Pectin?
June 2014 — Katherine Salzberger of Oh Wow! Gourmet Foods in Colorado shares her story of starting a successful jam-making business.
June 2014 — Katharine Salzberger of Oh, Wow! Gourmet Foods responds to a few questions about her business and her tips for getting started on your own.
April 2014 — Winter calls to Spring with Allison Carroll Duffy’s recipe for Kumquat Marmalade.
February 2014 — Greetings from the Frozen North: Let’s Make Jam! Cold Comfort Jelly from Allison Carroll Duffy; Rose Hip Jam and Blue Spice Rombauer Jam Cake from Becky Hoff.