The 2019 World Food Championship took place in Dallas, Texas and included a wonderful new event, the Biscuits and Jampionship! Donna Collins, owner and chef of The Jelly Queen, was the brains and brawn behind putting this event together and we were proud to partner with her in sponsoring the event. 1st place…
Pineapple-Strawberry Jam is a low-sugar or honey cooked recipe made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
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…
Lilikoi (Passion Fruit)-Mango 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 contributed by Bonnie Perata of Kona’s Earthly Delights Farm on the big island of Hawaii.
Guava 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.
Pineapple is sweet so less sugar or honey is required. Fresh pineapple is boiled for a few minutes to deactivate enzymes.