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…
November 2016 — “It’s been a little over three years since I started my business and I’ve had so much fun developing new and unique flavors. I’ve enjoyed the experience and take pride . . .
You can make a jam that’s a mix of different fruits by referring to the basic recipes on the recipe sheet that comes with the pectin or to our Get Creative page on this website. These instructions will get you started.
A plea for help from Pomona’s customer Christel Pareigis: “I tried to make Kumquat Marmalade but was not very successful. . . . I still have 600-700 kumquats left in the fridge. I love the fruit, which I discovered only last year. Please . . . please can you give me good instructions?” See pictures; learn what we suggested; and Christel’s results.
If you’re looking at a Pomona’s Pectin recipe for the first time and want to know more about calcium water and why it is called for in the recipe, read this.
It’s easy to make sauces and syrups from Pomona’s jam and jelly recipes.
This step-by-step guide to water bath canning is important if you want to be able to store your jam or jelly for up to one year at room temperature. If you don’t want to process your jam or jelly in this way and you have freezer space available, leave 1/2″ of headspace in your freezer-safe containers and freeze when jam is cool. Defrost before eating.
Conserves can be sweet or savory or a combination of both, with added nuts, dried fruit, or even vegetables.
The Pomona’s jell could be stiffer or firmer than you are used to, but it should be spreadable. If it’s not spreadable, then something went wrong. The most usual cause for a too firm or rubbery texture with Pomona’s is that you used less fruit than the recipe called for.
Sometimes jam doesn’t jell — if that happened to you, start here . . .
A preserve is different from a jam! The fruit is suspended in jelled liquid . . .
Vanessa Vargas Wilson, aka The Crafty Gemini, makes Blueberry Jam with Pomona’s. You’ll learn the essentials in this excellent short video.
When developing your own recipes, or converting a recipe written for a different pectin, use the ingredient amounts listed below. Ingredient amounts are different for different fruits as well as different for jam and jelly. When converting a recipe written for another pectin, you can’t automatically convert a pouch or bottle of liquid…
1. To stop foaming, add ½ teaspoon butter per 4 cup batch. 2. Taste test for sweetness after pectin is dissolved in mixture. Not sweet enough? Add more sweetener. Stir 1 minute at full boil. 3. The pectin can only dissolve properly in a low-sweetener mixture. For higher sweetener recipes, stir pectin into…