Not just one, but two winners. Each will receive: Preserving with Pomona's Pectin cookbook; a box of Pomona's Pectin; a case of 6 Orchard Road 8-oz jelly jars with lids from Fillmore Container. Giveaway runs from June 10 through June 17, 2015.
CanningCraft Creates: Mint-Lemon Jelly with Honey
At this time of year in Maine – late May and early June – there's not much to be had when it comes to locally grown fresh fruit. . . . Fortunately, though, a number of edible greens really do begin to take off in late spring, and some of them make delicious jellies. . . . Mint is particularly abundant . . . Indeed, my parents' garden is loaded with it, and I picked some to make this jelly the other day. . . .
New Video: Learn to Make No-Cook Strawberry Freezer Jam
with Allison Carroll Duffy and her two young boys
New Recipes Now on the Website
Plum-Strawberry-Rosemary Jam -- One of the best jams ever!
Adapted and contributed by Vivian Solomon
Rhubarb-n-Zest Jam -- A zesty Pomona's Pectin original.
Created by Connie Sumberg
Rhubarb Lovers! Check out Clean Slate Farm's post on Rhubarb Trivia, including a recipe for Strawberry-Rhubarb Jam made with Pomona's Pectin.
Fresh Pineapple Jam -- It's fresh pineapple season!
Pineapple-Strawberry Jam -- Can be made with fresh or canned pineapple; a sweet combination requiring less added sweetener.
How to Thicken Homemade Kefir with Pomona's Pectin -- Not a recipe for making kefir but a process for thickening it, created and contributed by Kristin Caufield.
How to Thicken Homemade Yogurt with Pomona's Pectin -- Also not a recipe for making yogurt but a process for thickening it.