Low Sugar Jam Recipes and a Pomona’s Pectin Giveaway
The makers of Pomona’s Universal Pectin are jumping into jamming season with a giveaway and we’ve partnered with them by adding some vintage style jam jars and an iLid to the prize pack. Enter your chance to win at the end of this post, or over at Pomona’s.
If you aren’t familiar, Pomona’s Pectin is a sugar-free, preservative-free, low-methoxyl citrus pectin that does not require sugar to jell. It enables you to make jams and jellies with little or no sugar, allowing you to make a healthier version of your preserves. For those of us that love to jam, but are trying to reduce the amount of sugar in your diet, Pomona’s is the way to go. To learn more about making low sugar or sugar-free jam with Pomona’s read this, or consider getting the book Preserving with Pomona’s Pectin.
In honor of Pomona’s and jamming season we’ve pulled together a few of our favorite jam and jelly recipes that use Pomona’s, and check out the Pomona’s blog for a Strawberry Prosecco Jelly recipe.
Pomona’s Pectin Recipe Round-Up
Low Sugar Strawberry Vanilla Jam
Pear-Cranberry Conserve with Almonds and Crystallized Ginger
Pear Vanilla Jam with Honey
GIVEAWAY
Two lucky winners will receive Preserving with Pomona’s book, and a box of Pomona’s Pectin from the folks at Pomona’s; And a case (4 jars) of Vintage Style Jam Jars with bands and lids, along with an iLid for capping an open jam of jar, or storing calcium water (winner chooses iLid color) from Fillmore Container. Enter Below
Starting my strawberry jam canning today with Pomona’s!
Yay! Hope all goes well!
I only use Pomona and I LOVE IT!!!
Use Pomona’s and love it
I hope we get this, We have been wanting to Pomona, e can’t find it any where near us. Would like to try it before purchasing on line in bulk.
Are those iLids new? The white plastic lids I’ve had from another manufacturer don’t seal well enough to prevent spills or be shakeable without leakage, but is improves if I keep the canning lid underneath the white lid as a gasket.
The iLIDS are new and contain a gasket that forms a water-tight barrier on the rim of the jar – makes them quite useful for items that need to be shaken or for packing lunches etc when the jar may not remain in an upright position. Using a canning flat under the white lid is an economical & practical way of solving the problem – especially if you’re using one that’s already been canned with! The iLIDS are more pricey than what you’re currently doing. I have some of each in my lid drawer – haven’t discarded my “spent” canning lids which I still use if I just need to cover & maintain freshness. I use my iLIDS for salad dressings, my calcium water for pectin, red beets…contents of which I really don’t want to leak. 🙂
Can’t wait to try the pectin for my blackberry jams this year, thanks for making a low/no sugar alternative available!
Peaches in E. Texas are getting ripe, so I’d love to try making jam with Pomona’s!
Have been wanting to try Pamona’s for a while – this would be the kick in the pants I need. 😉
Have never used Pomona for jelly making. Will try sometime.
Can’t wait to try this product