Ginger Marmalade
Ginger Marmalade is a low-sugar cooked recipe made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
ginger
-
-
Peach-Ginger Jam
Created and contributed by Marilyn Godfrey, Peach-Ginger Jam is a low-sugar or low-honey 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. Marilyn, one of the July Give Away winners of Preserving with Pomona’s Pectin, says: “One of our…
-
Gingered Lemon-Fig Preserves
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013).Allison says: In this spectacular preserve, a touch of heat from the ginger and a little tartness from the lemons beautifully highlight the lushness of fresh, ripe figs. Try serving sandwiched between gingersnap cookies to accentuate its flavor profile….
-
Ginger Cranberry Orange Marmalade
For the holiday season, this Gingered Cranberry-Orange Marmalade is my new go-to. With the assertive and slightly bitter tang of an orange marmalade, combined with the holiday-esque flavors of cranberry and ginger, this preserve is super-versatile. It has a slightly loose set, so it’s easily spreadable, but it’s still firm enough to generally…
-
Honeyed Strawberry-Ginger Preserves
Honeyed Strawberry-Ginger Preserves are a low-honey cooked preserve 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.
-
Jam Notes: November 2018
For the holiday season, this Gingered Cranberry-Orange Marmalade is my new go-to. With the assertive and slightly bitter tang of an orange marmalade, combined with the holiday-esque flavors of cranberry and ginger, this preserve is super-versatile. It has a slightly loose set, so it’s easily spreadable, but it’s still firm enough to generally…
-
CanningCraft Creates: Savory Rhubarb Conserve
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.”
-
Jam Notes: Our Giveaway Is Over, But the Recipes Go On, and On, and On . . .
September 2014 — Recipes: Rose Hip-Apple Jelly, White Nectarine-Lavender Jam, Pear-Cranberry Conserve with Almonds & Crystallized Ginger — What’s a Conserve anyway?
-
Pear-Cranberry Conserve with Almonds & Crystallized Ginger
From “Preserving with Pomona’s Pectin” by Allison Carroll Duffy.
-
Jam Notes: A Giveaway to Celebrate Pomona’s Day! New Recipes Too . . .
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
-
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.
-
CanningCraft Creates: Cold Comfort Jelly
This “tea jelly” provides welcome comfort when you or your children have a cold, or just sip it on a cold winter day sitting by the wood stove.
-
CanningCraft Creates: Honeyed Strawberry-Ginger Preserves with Pomona’s Pectin
The honey in the recipe tempers the subtle heat of the ginger, and both ingredients add a bit more complexity than strawberry jam or preserves often have.
