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
CANADA:
Amazon.ca
Making jams and jellies is a tradition with deep history and delicious results. But often recipes call for more sugar than fruit, turning what could be a healthy, homemade treat into an achingly sweet spread.
This newly updated Pomona's Universal Pectin cookbook by Allison Carroll Duffy and the partners at Pomona’s Universal Pectin, readers learn how to make jam using sugar-free and preservative-free Pomona’s Universal Pectin, which requires no sugar to jell. With Pomona’s Universal Pectin, not only do jams and jellies take less sugar to make, but less time as well. Pomona’s Universal Pectin is easy to find at your local natural foods store, food coop, or online.
This first official Pomona’s Universal Pectin cookbook shows readers how to use this revolutionary product and method to create and can marmalades, preserves, conserves, jams, and jellies. Inside are recipes for sweet offerings and savory favorites such as:
Maple-Vanilla-Peach Jam
All-Fruit Strawberry Jam
Savory Blueberry-Ginger Conserve
Nana’s Favorite Dandelion Jelly
Margarita Marmalade
Chocolate-Cherry Preserves
PRESERVING WITH POMONA’S PECTIN is the perfect book for anyone with an interest in preserving. Whether you’ve already worked with Pomona’s Universal Pectin and are looking for more recipes, or are just learning how to use this revolutionary product, you’ll find everything you need (including how-to illustrations!) in this jam-packed book.The recipes are organized by type—jams, jellies, preserves, conserves, and marmalades—and there are simple classics as well as new twists with exciting ingredients. And, most importantly, all of the recipes use low amounts of sugar or alternative sweeteners, such as honey, maple syrup, or fruit juice.
About the Author
Allison Carroll Duffy is a Master Food Preserver, trained through the University of Maine Cooperative Extension. She holds a Master’s degree in Gastronomy from Boston University and teaches canning and preserving classes and workshops. She has written about food for various publications including the Boston Globe and Backpacker magazine. Allison runs the Canning Craft blog and lives near Portland, ME with her husband and two young sons.