(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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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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(Updated April 7, 2022) Our friends at Pomona’s Universal Pectin wanted to share this Low Sugar Strawberry-Rhubarb Jam recipe with us. The Strawberry-Rhubarb Jam recipe is for a low-sugar or low-honey cooked jam made with Pomona’s Pectin. It is an early summer classic – nice combination of tart and sweet. Feel free to use...
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Updated June 1, 2023 Our friends at Pomona’s Universal Pectin wanted to share this Sunrise Marmalade recipe with us. The recipe is from their book Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013). The marmalade is slightly spiced with a nice sweetness. Think carrot cake and spice cake flavors. Allison...
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Our friends at Pomona’s Universal Pectin wanted to share a recipe from their book Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013). This recipe for pear-cranberry conserve will be the perfect addition to scones on Christmas morning, and it can moonlight on your cheese platter later that day too. Allison...
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Preserving with Pomona’s Pectin by Allison Carroll Duffy is a worthwhile addition to your preserving library. In our quest to reduce the amount of sugar in our jam this year, we find ourselves referencing this book frequently. Preserving with Pomona’s Pectin is a great guide to help you on your journey of low-sugar preserves....
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