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It’s been a joy to see the tremendous response by so many preservers to Marisa McClellan’s Food in Jars Mastery Challenge! While her challenge has given well seasoned preservers another excuse to put things up or to branch out, it has also encouraged those who have very little preserving experience! If this is...
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(Updated June 1, 2023) 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...
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Please enjoy this yummy recipe for Savory Spiced-Mango Conserve, excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013). Allison says: “If you’re a fan of chutney, give this conserve a try! Inspired by the classic Indian condiment, this conserve melds the sweetness of mangoes with the earthy, complex...
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(Updated May 7, 2020) Adapted and contributed by Vivian Solomon, who was inspired by a recipe in The Blue Chair Jam Cookbook by Rachel Saunders, Plum-Strawberry-Rosemary Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Vivian says:...
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We recently made our first batch of Lavender Jelly at the PA Farm Show, and boy was it good and so pretty! Just like with most preserves, the quality of your starting products matters. A good quality culinary Lavender will result in a better flavor. Whenever possible, we try to source our ingredients from...
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Updated – June 1, 2023 Amish Christmas Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe, originally an Amish recipe, was adapted from one sent to Connie Sumberg at Pomona’s Pectin by Nancy O’Neal of Bedford, Virginia....
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Updated June 1, 2023 In case you haven’t picked up the book Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013), you’ll have to check out this tart and spicy recipe they’ve let us share with you! Cranberries are in season and with the cooler temperatures sweeping in, the more heat the better!...
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(Updated – July 14, 2020) Today we want to share a recipe for Maple-Vanilla Peach Jam from Preserving with Pomona’s Pectin. Save Tip: How to Skin a Peach If you are dealing with a small quantity of fruit, slice off peach (or nectarine) skins with a paring knife (pitting and quartering the fruit first)....
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