Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says, “Chocolate and cherries were made for each other, and this preserve is proof. The combination of the two is insanely decadent. Be sure to use high-quality cocoa powder that is unsweetened and has no other added ingredients….
Orange-Chocolate Marmalade is a low-sugar cooked marmalade 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 created by Allison Carroll Duffy for Pomona’s Pectin.
February 2015 — Happy Valentine’s Day from Pomona’s Pectin with new recipes for Black Tea Jelly & Chocolate Marmalade
November 2014 — New Recipes: Pear-Vanilla Jam, Blissini Jelly, and English Toffee, not a jam or jelly but a unique vegetarian chocolate dessert.
November 2014 — Kathleen Allison Johnson says: “When I was in high school I always brought my own lunch, but as the child of two chocoholics, I’d buy a slice of English Toffee dessert whenever it was offered in the cafeteria. . . .”
A chocolate mousse-like vegetarian dessert adapted and contributed by Pomona’s user Kathleen Johnson.
Chris Wilson of LunaGrown shares a favorite jam recipe plus fun ideas for using your jam. Chocolate Berry 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.