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….
Enter to win a copy of “Preserving with Pomona’s Pectin,” a box of Pomona’s Pectin, and from Fillmore Container a case of 6 Orchard Road 8 oz jam jars, lids, and bands, and a stainless steel funnel — August 5 through August 13, 2014.
A preserve is different from a jam! The fruit is suspended in jelled liquid . . .
What inspired you to write Preserving with Pomona’s Pectin? When I first learned of Pomona’s, I was really excited to try it out. As a Master Food Preserver, trained through the U. of Maine Cooperative Extension, I loved the idea of making jam with lower amounts of sugar and having the flexibility to…