Allison Carroll Duffy - Preserving with Pomonas Pectin, Updated Edition: Even More Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More
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- Book:Preserving with Pomonas Pectin, Updated Edition: Even More Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More
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Craft intensely flavored jams, jellies, and pie fillings without all the sugar! Thisupdated and expanded edition of the official Pomonas Pectin cookbook is your guide.
If youve ever made jam or jelly at home, you know most recipes require more sugar than fruitoftentimes 4 to 7 cups!causing many people to look for other ways to preserve more naturally and with less sugar. Pomonas Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomonas is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor. If you havent tried Pomonas already (prepare to be smitten), you can easily find the pectin at your local natural foods store, hardware store, or online.
In this updated and revised edition of Preserving with Pomonas Pectin, youll continue to learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, as well as new recipes for pie fillings and no-sugar options. The recipes, both sweet and savory, include:
- Classic Strawberry
- All-Fruit Cherry-Peach Jam
- Cranberry-Habanero Jelly
- Vanilla-Plum Preserves
- Gingered Lemon-Fig Preserves
- Savory Blueberry-Ginger Conserve
- Graperfruit-Honey Marmalade
- Pear Cardamom Pie Filling
- Alternative Sweetener Grape Jelly
- And many more
From crowd favorites to intriguing flavor combinations, youll find endless ways to delight your family all year round.
Allison Carroll Duffy: author's other books
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Pomonas Pectin
UPDATED EDITION
EVEN MORE RECIPES USING THE REVOLUTIONARY LOW-SUGAR, HIGH-FLAVOR METHOD FOR CRAFTING AND CANNING JAMS, JELLIES, CONSERVES AND MORE
Allison Carroll Duffy
and the Partners at Pomonas Universal Pectin
We, the Pomonas Universal Pectin partners, are proud to have participated with Allison Carroll Duffy in the production of this book. Allison has been a joy to work with, and the majority of the recipes come from her wonderfully creative mind and her experience preserving with Pomonas. In addition, some of the recipes come from other experienced Pomonas jam makers who answered our call for voluntary contributions of their favorite Pomonas recipes. We thank them for their generosity and willingness to share. You will find their names noted in the recipe headnotes. Allision has worked with, tested, and adapted their recipes to ensure your jam-making success.
The recipes in this book have been written exclusively for Pomonas Universal Pectin. If you try to substitute a different pectin, it wont work the same. Pomonas is a fun and easy way to preserve fruit using low amounts of any sweetener, but it differs from other pectins in how it works and how you work with it. Pomonas allows for flexibility and creativity in jam making, but it is necessary to first understand the basics of how to use it, which are well explained throughout this book.
Green Link LLC, the small family-owned business that brings you Pomonas, got its start in 1980 on a small-farm in Arlington, Washington. Farmers Brian Saunders and Connie Sumberg had an abundance of organic berries on the farm; Brian wanted to make jam and was horrified at the amount of sugar required. Some sleuthing and experimenting led to the pectin known today as Pomonas Universal Pectin. For more than twenty-five years, Connie grew the business with her sister and brother-in-law and in 2017 they retired. Casey and Sara Wolters now own and operate the business, and they are proud to continue providing this wonderful pectin.
Pomonas has been offering jam makers the happiness of healthy, homemade jams and jellies for more than thirty years. We are thrilled to provide this unique product that both brings jam making into the twenty-first century and returns us to our roots, allowing us to preserve our local fruit in a healthier (more fruity, less sugary) way. It is is a joy for us to see Pomonas and the entire whole foods movement continue to grow all across the United States and the world.
We are confident that, whether you are new to preserving with Pomonas or a seasoned expert, you will find a treasure trove of mouthwatering and compelling flavor combinations in this book.
Thank you so much for your supportand happy jamming!
Casey and Sara Wolters
The Pomonas Universal Pectin Partners
Ah, preserving. Its safe to say that putting up fruits and vegetables when theyre in season is one of the things I love to do most. And of all that I preserve, jams and jellies are my favorite. My family and I live in Maine, and we spend much of the summer and fall hunting for local fruit to transform into these preserves, which stock our pantry shelves throughout the year. We pick strawberries at a nearby farm in late June, and we buy quarts of raspberries from our neighborhood farmers market in July. We spend warm August days picking blackberries in the woods, and we get peaches from a local orchard. Then we head up the Maine coast to a small, wild blueberry operation in late August for boxes of fresh-picked berries. Finally, in September and October we pick bushels of apples from the many old apple trees on our property. In my mind, jams and jellies are one of the best ways to preserve these fleeting summer and fall beauties, concentrating all of their glorious, fresh, heady flavors into luscious, intensely fruity and often sublime jellied concoctionsready to be enjoyed year-round, simply by opening a jar.
Many of us have a growing interest in our food and where it comes from, and are making an effort to put more in-season, locally grown foods on our tables. Jam making, and canning and preserving in general, are enjoying a renaissance of sorts, partly due to this new mindset.
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