August 2015 — Allison Carroll Duffy’s CanningCraft Creates: Raspberry-Habanero Jam, plus Kiwi-Raspberry-Lime Jam, Muscadine Grape Jam (a Southern treat), Quince Jam, and Blue Ribbon Award-Winning No Sugar Triple Berry Jam (with xylitol) from Monica Pugh of Nica’s Jams & Jellies.
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 . . .
April 2015 — Recipes for Strawberry-Banana Jam, Prickly Pear Cactus Jelly, Rhubarb and Strawberry-Rhubarb Jam, Frozen Lemon or Lime PIe. Plus, why is it necessary to add lemon or lime juice or vinegar to some Pomona’s Pectin recipes? And Pomona’s News . . .
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?
A preserve is different from a jam! The fruit is suspended in jelled liquid . . .
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.