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 It is an old family recipe originally made with lots of sugar and orange gelatin.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…
Fig-Rhubarb-Lemon 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. Janet Mercurio of Winters, California, brought us a recipe similar to this one. It sounded so good that Connie worked with the original to convert…
Sweet Cherry-Rhubarb 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.She says: The jam is a beautiful deep, rich red, and the cherries are…
Strawberry-Rhubarb 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. Strawberry-Rhubarb Jam is an early summer classic – nice combination of tart and sweet. Feel free to use other sweeteners that measure like…
Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says: “The combination of blueberries and rhubarb is less common than the typical strawberry-rhubarb pairing, but it really shouldn’t be—this lovely, deep blue jam is a delicious, tangy treat. This recipe was adapted from one by jam-maker Kirsten…
Savory Rhubarb Conserve is a low-sugar cooked conserve 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: “This rhubarb conserve is a savory one – sweet, sour, spicy,…
Rhubarb 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.
Rhubarb-Cranberry 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.
Rhubarb + Zest 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. Connie, our founder, created this recipe after picking both green rhubarb and ruby rhubarb from her backyard plants. The addition of orange zest,…
Apricot + Plum Jam Peach + Jalapeno Jam Rhuby + Razz Jam Read the Complete, Original July 2018 Jam Notes here
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.”
Made from rhubarb juice.
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.
June 2015 — Giveaway running week of June 10 to 17; Allison Carroll Duffy’s new recipe for Mint-Lemon Jelly with Honey & her new video on making No-Cook Strawberry Freezer Jam; more new recipes . . .
June 2014 – Recipes: Sweet Cherry-Rhubarb Jam, Strawberry-Vanilla Preserves, Blueberry Basil Frozen Margarita; What Is a Master Food Preserver? Can I Use Turbinado Sugar with Pomona’s Pectin?
Recipe created by Allison Carroll Duffy who says, “sweet cherries and rhubarb — oh so good!”
Raspberries turn the rhubarb’s generally poor color into a lively red color and add raspberry overtones to its tart flavor. Be sure to sweeten to your taste. We used 1 1/3 cups of sugar.