Orange Marmalade – Light & Fresh is a low-sugar or low-honey cooked marmalade made with Pomona’s Universal Pectin. This is the same recipe you’ll find on the direction and recipe sheet that comes with the pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Cranberry-Orange-Pear Holiday Jam is a 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. This recipe was created by Allison Carroll Duffy for Pomona’s Universal Pectin.Allison says: Use fresh cranberries if you can get them, but if not,…
Orange-Pineapple-Rhubarb Jam is a 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. This recipe came to us from Laura Keckstein. It is an old family recipe originally made with lots of sugar and orange gelatin. She wanted…
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.
Pineapple Orange Jelly was created by Marisa McClellan and is reprinted with permission from Naturally Sweet Food in Jars© 2016 by Marisa McClellan, Running Press, a member of the Perseus Book Group.Marisa is a writer, teacher, and blogger at Food in Jars. She lives in Philadelphia and creates a wide variety of yummy…
Orange Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Feel free to use any type of oranges or a mixture of oranges – valencia, navel, cara cara, blood oranges, mandarins, tangerines, satsumas, mineolas. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any…
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says, “I’m a huge fan of carrot cake, and if it’s possible to have a marmalade version of that delectable dessert, this is it. It’s lightly spiced and lusciously sweet, and spread generously on dark bread with a…
Triple Citrus Marmalade was created by Lindsay Landis and reprinted with her permission from the Winter edition of That’s My Jam, her set of 4 e-books. Lindsay loves making jam, in addition to cooking and baking. Her blog, Love and Olive Oil, has additional jam and jelly recipes as well as many other…
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says, “With plenty of south-of-the-border flair, and a generous kick of tequila, this grown-up marmalade is just plain fun. Laced with orange peels and loaded with limes, it’s perfect on croissants or even mini cornbread loaves for a…
Mimosa Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Our Mimosa Jelly recipe was inspired by two Pomona’s customers: Emilie Kenworthy and Sam Leonard.With help from Connie, Emilie made the recipe below using all…
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…
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: “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. ”
February 2015 — Happy Valentine’s Day from Pomona’s Pectin with new recipes for Black Tea Jelly & Chocolate Marmalade
Make with strained orange juice. See recipe for Orange Jam if you want to include pulp.
November 2014 — New Recipes: Pear-Vanilla Jam, Blissini Jelly, and English Toffee, not a jam or jelly but a unique vegetarian chocolate dessert.