Allison says: “Without a doubt, February is the time for marmalade. Not only is it the height of the citrus season, when fresh, quality fruit is widely shipped and easily available, but the sunny nature of this yellow-orange spread is bound to
Allison says: “When I first started working on this recipe, I wasn’t so sure I was going to love the end result. Now I think — what an unexpectedly delicious way to enjoy summertime tomatoes!”
Allison says: “With the solstice right around the corner, and summer weather upon us, local strawberries have finally made their long-awaited appearance!”
Allison says: “Rhubarb is one of the first perennial edibles to push its way up through the soggy spring soil — rhubarb has definitely been on my brain. This rhubarb conserve is a savory one – sweet, sour, spicy, and a little bit pungent, all at the same time. It’s like a chutney, really, and I use it in the same way.”
Allison says: “I most often use cranberries in pie or in chutneys and relishes served as an accompaniment to a main course. This holiday season I thought it would be fun instead to make a cranberry jam. ”
Allison says: “this is an easy recipe to make. It’s sweet and complex, with a hint of muskiness – a great way to enjoy the unique flavor of cantaloupe.”
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.
June 2015 — Giveaway running week of June 10 to 17; Allison Carroll Duffy’s new recipe for Mint-Lemon Jelly with Honey & her new video on making No-Cook Strawberry Freezer Jam; more new recipes . . .
April 2015 — Recipes for Strawberry-Banana Jam, Prickly Pear Cactus Jelly, Rhubarb and Strawberry-Rhubarb Jam, Frozen Lemon or Lime PIe. Plus, why is it necessary to add lemon or lime juice or vinegar to some Pomona’s Pectin recipes? And Pomona’s News . . .
February 2015 — Happy Valentine’s Day from Pomona’s Pectin with new recipes for Black Tea Jelly & Chocolate Marmalade
Allison says: Use good quality loose tea leaves, not tea bags. I’ve been enjoying this jelly by the spoonful. It’s delicious slathered on toast as well – for breakfast or an afternoon snack – alongside a cup of tea, of course.
November 2014 — New Recipes: Pear-Vanilla Jam, Blissini Jelly, and English Toffee, not a jam or jelly but a unique vegetarian chocolate dessert.
Allison says: “Autumn is putting us through our paces this year. . . . All I really care about right now is making food that’s nourishing, delicious, and simple. Fortunately, this delicious jam fits the bill perfectly. Enjoy!”
September 2014 — Recipes: Rose Hip-Apple Jelly, White Nectarine-Lavender Jam, Pear-Cranberry Conserve with Almonds & Crystallized Ginger — What’s a Conserve anyway?
August 2014 — New recipe from Allison Carroll Duffy for Seedless Raspberry-Honey-Vanilla Jam; and Gingered Lemon-Fig Preserves from Preserving with Pomona’s Pectin
An ode to raspberries — the quintessential summer fruit. This jam is smooth like a jelly, but has much more body since it’s made from the pulp of the fruit.
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?
Recipe created by Allison Carroll Duffy who says, “sweet cherries and rhubarb — oh so good!”