Pear-Cranberry Conserve with Almonds & Crystallized Ginger
From “Preserving with Pomona’s Pectin” by Allison Carroll Duffy.
Pomona’s Recipes
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Rose Hip-Apple Jelly
Recipe created by Allison Carroll Duffy: “The sweetness of the apple offsets the tartness of the rose hips beautifully.”
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Rose Petal Jelly
Contributed by Chrissy Hyde, who says: This jelly was just as my friend remembered having in Moldova — heavenly on a plain scone.
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Blueberry Basil Frozen Margarita
Katharine Salzberger of Oh, Wow! Gourmet Foods shares her recipe for a cool summer drink.
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Low-Sweetener Fruit Juice Jello
Healthy Jello!
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Jelled Milk Dessert
Can be made with any kind of dairy or non-dairy milk.
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Frozen Lemon or Lime Pie
Made with yogurt, whipping cream, and honey — a scrumptious treat.
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Fruit Syrup
Can be made with either mashed fruit or juice.
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Concord Grape Butter
Smooth and creamy with great grape flavor, uses the juice and the pulp; can be made with Muscadine grapes also.
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Guava Jelly
Guava can be sweet or tart — always add the lemon juice if your guava is sweet.
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Blue Spice Rombauer Jam Cake
Adapted by Becky Hoff from the 1975 edition of Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Great way to use up jam!
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Lilikoi |Passion Fruit| Jelly
Can be made from fresh lilikoi (passion fruit), or frozen, unsweetened puree.
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Red Wine Jelly
Can be made with any red wine.
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White Wine Jelly
Can be made with any blush or white wine.
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Pomegranate Jelly
Pomegranate juice is high in antioxidants and makes a lovely sweet/tart jelly.
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Jelled Fruit Gummy Candy — Low Sweetener | Pate des fruits
Yes, you can make Low-Sweetener Jelled Fruit Candy, from mashed fruit or juice, with Pomona’s.
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Jam Muffins
Like muffins and jam? Try this original recipe by Renée Joslyn of Freakin’ Flamingo jams in So. Miami, Florida.
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Chokecherry Jelly
We get so many calls from people wanting the recipe for Chokecherry Jelly — finally, here it is!
