Blackberry Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was developed by Allison Carroll Duffy. She says: “The rosemary flavor is subtle but present, nicely balancing the sweetness of the berries and…
Blackberry Port Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was adapted from Better Homes & Gardens Special Interest Publication Canning Magazine by Mia Valcarcel, who wanted to make it with Pomona’s…
Our classic Blackberry Jam is one for the books. It has been approved from the sweetest grandma to the grizzliest lumberjack, and all those in between agree, it is sure to delight your senses.Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use…
Berry Blitz Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin.Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe is from the kitchen of Charlotte Levy, The Seasonal Gourmet, a Pomona’s jam maker in Southern California who sells her jams at the…
August 2015 — Allison Carroll Duffy’s CanningCraft Creates: Raspberry-Habanero Jam, plus Kiwi-Raspberry-Lime Jam, Muscadine Grape Jam (a Southern treat), Quince Jam, and Blue Ribbon Award-Winning No Sugar Triple Berry Jam (with xylitol) from Monica Pugh of Nica’s Jams & Jellies.
Adapted by Becky Hoff from the 1975 edition of Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Great way to use up jam!
Allison says, “Making seedless jam from wild berries isn’t hard to do, but it does take a little time and persistence . . . you’ll be rewarded with a luscious, smooth, spreadable jam.”