Jam Notes: Dreaming About Jam?

February 2013 - #5

Dreaming About Jam?

The cold, dark winter is the perfect time to dream about jam. And Merry Mulled Merlot is the perfect jam to dream about to brighten up a winter's day.

Pomona's Pectin jam maker Carey Nash created the recipe using Merlot, oranges, and cranberries. She says, "I love using Pomona's Pectin to make all my jams and jellies. I developed this recipe right before the holidays to give out as special gifts and thank-yous. It is complex, robust, sweet, tart, gorgeous red, and perfect for holiday gifts!" 

Yes, it is a little late for 2012 holiday gifts, but it's never too late for jam! We made it and LOVED it -- and think you will too: Merry Mulled Merlot Jam Recipe.

Did You Know?

You can make healthy Vegan "Cheez" with Pomona's.
Recipe-developer and blogger, Somer, has created recipes for "Pepper Jack Cashew Cheez" "Smoked Coconut Gouda" and "Macadamia Nut Brie en Croute" using Pomona's. We've tried the Pepper Jack Cashew and the Macadamia Nut Brie.They are easy to make and a very tasty alternative if you don't eat dairy products.Thanks Somer -- the Pomona's Pectin Partners appreciate your creativity and willingness to share.
Check out Somer's blog -- Vedged Out -- for some of the most delicious and healthy vegan recipes available.  While you're at it, check out the Virtual Vegan Potluck website for more incredible recipes.
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  The
Jam
(S)pot

Puts the Spotlight on a Pomona's Jam Maker

Dragon Fruit Jam and Lilikoi-Mango Jam are only two of the items thatBonnie and Bacci Perata make from the tropical fruits they grow on their 8-acre, organic Earthly Delights Farm on the big island of Hawaii.


Bonnie started making jam with Pomona’s Pectin over 20 years ago when she and Bacci farmed 5 acres in Seward, Alaska, growing a wide variety of berries.  Besides being “the maker” on the farm, Bonnie’s mission in life is educating people about healthy food and our food system. She loves making low-sugar tropical jams that give visitors to the Big Island a taste of Hawaii to take home with them. And she is happy to share her recipe for her Lilikoi (Passion Fruit)-Mango Jam.

Earthly Delights Farm doesn’t have a website, but does have a Facebook Page, a Product List, and Email (earthlydelightsfarm@gmail.com). Best of all, Bonnie would love to welcome you to their island if you ever visit Hawaii. Read more about Earthly Delights. . .  

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Prepare for Summer --
Freeze Cranberries!

Recipe coming in June Jam Notes
for Connie's yummy
"Strawberry-Cranberry Jam."

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We Love Your Feedback!
Let us know what you think of Jam Notes. Are there jamming-related topics you would like to read more about? Do you have a recipe for jam, or anything else you make with Pomona's, to share? Email info@pomonapectin.com, and Happy Jamming!

The Pomona's Cookbook Is at the Printer . . .

. . . which means Preserving with Pomona's Pectin is on schedule to be in bookstores and available online in June. Besides 75 fantastic jam recipes, it has detailed step-by-step instructions for making and canning jam -- the Pomona's way.

It is available for pre-order now on Amazon.

Learn more about Allison Carroll Duffy, our author, at her blog: Canning Craft, where she shares her recipe for Maple-Pear Preserves with Pomona's. Just scroll down to Jan. 18 for the recipe.

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Tales from
the Jamline . . .

Rrrrring! goes the telephone. "I'm wondering," says the caller --

"Can I substitute Citric Acid or Ascorbic Acid for the lemon or lime juice or vinegar called for in the jam recipe?"

Very good question. Citric Acid can be substituted – it will adjust the acidity (lower the pH) of the fruit, which is what you want to do. 1/2 teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice. 2 teaspoons powdered Citric Acid is equivalent to ¼ cup lemon juice (4 Tablespoons). Citric Acid lowers pH and imparts tartness to the fruit mixture, but it doesn't add a particular flavor.

Ascorbic Acid cannot be substitutedfor lemon or lime juice or vinegar in a jam recipe. It is simply Vitamin C powder. It will not lower the pH of the fruit. It is commonly used to prevent browning in cut fresh fruit or fruit that will be canned.

Citric Acid and Ascorbic Acid are two different acids, with different chemical compositions. Both are present in lemon juice.
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Connie and Mary Lou on the famous Bridge of Flowers in Shelburne Falls, Mass.

Pomona's News

Pomona's is a small, family-owned and run enterprise. Three of us do it all (Connie Sumberg, Mary Lou Sumberg and Paul Rooney), along with our wonderful packaging and fulfillment partner in Denver, CO, Western Innovations.

We've been working hard on a re-do of the Pomona's Directions/Recipe sheet that comes with each box or bulk bag of Pomona's. Working with our designer, Jeremy Jones (who is also in the process of re-designing our website), we are adding color and hoping to make both the directions and the recipes more comprehensive and accessible. Look for the changes when you purchase Pomona's in the late spring and summer. The new Directions/Recipe sheet will also be available on our new website when we roll that out, sometime in the next few months or so.

 
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