Our August Give Away: Cookbook & Pomona’s Pectin
Yes, we're still excited about Preserving with Pomona's Pectin by Allison Carroll Duffy (and us), and we're ready to give away 2 more copies.
For another taste of the recipes in the book, we are sharing with you the Chocolate-Cherry Preserves recipe. Click on the link at the bottom of this post to get the recipe shown in the picture. We'll share more pictures and recipes from the book on our website as time goes on.
GIVE AWAY DETAILS
We are giving away a total of 6 copies of the book together with a box of pectin over 3 months. We already gave away 2 books, each with a box of pectin, in July. We will give away 2 in August and 2 in September. The August and September Give Aways are open to residents of the U.S. and Canada.
The August entry dates are from August 14 through August 21.
The give aways are hosted on our website. We announce each give away by emailing everyone on our U.S. & Canada Jam Notes subscription list, by posting a link to the give away blog page on our Pomona's Pectin, For Jam & Jelly Facebook page, and by tweeting about each one. (If you don't already receive Jam Notes, you can sign up in the sidebar to the right.)
We are doing the give aways through Rafflecopter. Sign in and enter the give away using the box below. There is nothing special you need to do to enter the give away. Everyone gets 2 free entries.
If you've never entered a Rafflecopter give away, click here for a video and diagram of how it works.
Leaving a comment on this blog post does not enter you into the Give Away.
Winners will be randomly chosen. We will email the winners to send us their mailing address. The names of the winners will be posted on the Pomona's Pectin website blog 48 hours after the giveaway ends. Our two winners from the July Give Away are Marilyn Godfrey in Oregon and Elaine Jacobs in Maryland.
You can get the Chocolate Cherry Preservers recipe here.
You can read Allison's guest blog post and brand new recipe for Blueberry Maple Preserves here.
My mom turned me on to low methyl pectin years ago, and it’s pretty much all I’ve ever used. Making jams and jellies is so much fun, it’s part of summer to me.
Used Pomona’s last week to make my Triple Berry Jam. It turned out GREAT! So nice to not need all that sugar. You can really taste the strawberries, raspberries and blueberries without the super sweetness. Definitely a big fan of Pomona’s.
That’s great, Suzanne. Tasting the fruit is exactly what we like too. Thanks for using Pomona’s!
I am now officially addicted to the Pomona Pectin. So easy to use and I love being able to use Splenda, for my daughter-in-law, who is diabetic.
Hi Michelle,
We hear from so many people with diabetes who are so happy they can eat jam again.
I just recently discovered Pomona’s Pectin and I love it! I won’t be using anything else again. Thank you for all the yummy recipes!
You’re welcome, Althea. Glad you’re having fun with Pomona’s.
I have been using Pomona’s for thirty years, and I should be earning residuals for all the times I have sung your praises to all my canning friends! I have never had a single jar fail to set using Pomona’s in all that time.
Hi Linette,
It’s great to hear from you — thanks so much for spreading the word about Pomona’s. I guess you’ve been there from the beginning! Might be fun to start a club of the 30-year Pomona’s users . . .
I just received my order of Pomona Pectin in the mail this week. I will try using it next week; I have lots of blueberries from my garden and want to make some blueberry maple preserves. They sure sound delicious. I might even try the chocolate cherry preserves; I love cherries.
Hi Patricia,
Hope you have fun with the recipes — let us know how they come out!
Hi, My brother and I are new to this whole canning thing and like it. We would like to know what is the difference between jelly, jam, and preserves? We like the mix berry jam we made …lol. Thank you for your help. Vernon
Hello Vernon,
Glad to hear you are enjoying canning. The difference between jelly, jam, and preserves is this: Jam is mashed fruit that has been jelled; jelly is just the jelled juice of the fruit; and preserves are similar to jam, except that the fruit remains whole or in larger pieces and a syrup around the fruit pieces is jelled. And then there are conserves, which are a lot like jam but also contain other ingredients, like nuts or dried fruits. And of course marmalades, which are usually made with chopped citrus fruit, including the peel. Lots to choose from!
This is my second year using Pomona and my family and I love it!
Hi Jacqueline,
Very happy you found Pomona’s and are continuing to use it. Thanks for sharing.
Have been using Pomona’s Pectin for a few years, sure is nice to taste the fruit and not the sugar.
Hi Larry,
We feel exactly the same way —
I’ve just started using Pomona pectin this summer and we’re thrilled with the results. I’ve made a variety of raspberry & blackberry jams and they’re delicious without too much sweetness.
Hi Sandra,
That’s one of our favorite things about Pomona’s — complete control over the sweetener in the jam!
Have just discovered Pomona’s Pectin and learning how to use it.
Hi Jeannie,
Glad you discovered it — and let us know if you have any questions.
Got my book!! Hope to win one to give to my daughter In law!! The recipes are great. Thanks for making it available.
Thanks for the feedback Laura. Glad you like the cookbook. Allison and Connie and I worked hard on it and feel really good about the final product!