Jam Notes: Rhubarb & Cherries — Oh So Good!
June 2014 – Recipes: Sweet Cherry-Rhubarb Jam, Strawberry-Vanilla Preserves, Blueberry Basil Frozen Margarita; What Is a Master Food Preserver? Can I Use Turbinado Sugar with Pomona’s Pectin?
Allison Carroll Duffy
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Maine Master Food Preserver Information
Allison Carroll Duffy, author of Preserving with Pomona’s Pectin and her own CanningCraft website, and a Master Food Preserver in Maine, had this to say about the Maine Master Food Preserver program. What exactly is a Master Food Preserver? A Master Food Preserver is someone who is trained through a Master Food Preserver…
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CanningCraft Creates: Sweet Cherry-Rhubarb Jam
Recipe created by Allison Carroll Duffy who says, “sweet cherries and rhubarb — oh so good!”
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What Is a Preserve?
A preserve is different from a jam! The fruit is suspended in jelled liquid . . .
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Jam Notes: Kumquat Marmalade
April 2014 — Winter calls to Spring with Allison Carroll Duffy’s recipe for Kumquat Marmalade.
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CanningCraft Creates: Kumquat Marmalade
If you are not normally a fan of marmalade but are craving a bit of citrus, this is the marmalade to try!
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Jam Notes: Winter Jam Greetings — Cold Comfort Jelly
February 2014 — Greetings from the Frozen North: Let’s Make Jam! Cold Comfort Jelly from Allison Carroll Duffy; Rose Hip Jam and Blue Spice Rombauer Jam Cake from Becky Hoff.
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Jam Notes: Honeyed Pear-Lemon Marmalade
November 2013 — Allison Carroll Duffy’s new marmalade recipe plus other low-sweetener recipes for the holidays. Also, learn about the Virtual Vegan Potluck (VVP) — Pomona’s is a sponsor.
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Jam Notes: Honeyed Tomato-Jalapeno Jam
October 2013 — Allison Carroll Duffy’s new recipe for Honeyed Tomato Jalapeno Jam — “It’s delightful on a whole wheat cracker, along with a piece of sharp cheddar cheese.”
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Meet Allison Carroll Duffy & Family
What inspired you to write Preserving with Pomona’s Pectin? When I first learned of Pomona’s, I was really excited to try it out. As a Master Food Preserver, trained through the U. of Maine Cooperative Extension, I loved the idea of making jam with lower amounts of sugar and having the flexibility to…