Jam Notes: It’s Fascinating What People Do With Jam!

September 2013 — Community Jamming plus recipes for Sunrise Marmalade (tastes just like Carrot Cake!), Blue Sunshine Jam (Blueberries and Lemon), and Seedless Wild Blackberry Jam plus — Do you sometimes get condensation inside your jars after the water bath? Learn more . . .

You have my deepest appreciation . . .

Dear Connie, Mary Lou, and Saint Pomona! I have been making jam for 50 years and I have to say I am DELIGHTED with your pectin. Since my (California, Sonoma County) orchard is in its third year and finally producing wildly, I have made about 50 jars of jam using … Read More

I found my husband eating the leftovers with a spoon …

I just finishing canning a batch of peach preserves, using the recipe from your new book. There was about one tablespoon left that simply would not fit in the jars. I found my husband eating the leftovers with a spoon … and he then went out and picked MORE peaches … Read More

Preserving with Pomona’s . . .

Shop the Pomona’s Pectin cookbook Join the canning revolution! Preserve intensely flavored jams and jellies, without all the sugar! The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the partners at Pomona’s Universal Pectin® US: Amazon Barnes & Noble Indiebound … Read More

Pomona’s Universal Pectin

Welcome to Pomona’s Universal Pectin pure, high-quality pectin for your jamming needs. No added sweeteners, no preservatives, no fillers. SHOP NOW VIEW FREEZER JAM RECIPE HERE BISCUITS & JAMPIONSHIP The Jelly Queens are bringing “Biscuits and Jampionship” back to crown the next Jelly Queen or King at the World Food … Read More

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