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,…
This Holiday Pear Conserve is a low-sugar cooked conserve made with Pomona’s Universal Pectin. Pomona’s Universal 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. She says: Besides being delicious, this conserve is extremely versatile,…
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says: “The combination of pear and cranberry is a delightful one for fall. The addition of ginger really makes the flavors sing, and the almonds provide a chewy crunch. For the best texture, use pears that are still…
Honeyed Pear-Lemon Marmalade 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 Pectin. She says:“For this recipe it’s important to use pears that are still firm….
Pearberry 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.
Pear-Vanilla 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 created by Allison Carroll Duffy for Pomona’s Pectin.Allison says: “Autumn is putting us through our paces this year. . . . All…
Pear-Raspberry 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.
Pear-Apple 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.
Created by Allison Carroll Duffy, this recipe can be made with certain other fruit juices, including purchased unsweetened juice.
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. ”
September 2015 — Allison Carroll Duffy’s new recipe & blog post for Cantaloupe Jam; new recipes for Garlic Jelly, Pearberry Jam, and Fig-Rhubarb-Lemon Jam; how to make syrups & sauces from Pomona’s jam & jelly recipes, and more.
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?
From “Preserving with Pomona’s Pectin” by Allison Carroll Duffy.
November 2013 — Allison Carroll Duffy’s new marmalade recipe plus other low-sweetener recipes for the holidays. Also, learn about the Virtual Vegan Potluck (VVP) — Pomona’s is a sponsor.
Sweet, sour, and delicious . . . the honey contributes a bit of warmth and depth, and the lemon peels add a very subtle touch of bitter. Perfect for a late Fall morning.