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Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More
     

Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

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by Allison Duffy
 

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If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is

Overview

If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s 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 haven’t tried Pomona’s already (prepare to be smitten!), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online.

In this first official Pomona’s Pectin cookbook, you’ll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you’ll find endless combinations sure to delight all year round!

Editorial Reviews

Library Journal
Pectin, a naturally occurring substance in fruit, is required for jellies and jams to solidify. Since not all fruits have enough natural pectin to gel, recipes often call for commercial pectin, which requires a large amount of sugar to work. Pomona's Universal Pectin does not, however; it works with calcium and allows canners to produce a variety of preserves using less sugar. In her first book, master food preserver and blogger Duffy (canningcraft.com) introduces a wide selection of jams, jellies, and conserves using this low-sugar method. While the recipes have some simplistic instructions (every recipe has the same first two steps), accompanying tips allow canners to customize their sweeteners; the book also includes a review of canning supplies and techniques. VERDICT The unique recipes and low-sugar options for preserving will make this cookbook a favorite among home canners.—Kristi Chadwick, Emily Williston Lib., Easthampton, MA

Product Details

ISBN-13:
9781610587501
Publisher:
Fair Winds Press
Publication date:
05/01/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Sales rank:
636,126
File size:
44 MB
Note:
This product may take a few minutes to download.

Meet the Author

Allison Carroll Duffy is a Master Food Preserver, trained through the University of Maine Cooperative Extension. She holds a Master’s degree in Gastronomy from Boston University and teaches canning and preserving classes and workshops. She has written about food for various publications including the Boston Globe and Backpacker magazine. Allison runs the Canning Craft blog (canningcraft.com) and lives in Portland, ME with her husband and two young sons.

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Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More 5 out of 5 based on 0 ratings. 4 reviews.
eccollinsworth More than 1 year ago
approachable source for canning inspiration!
Anonymous More than 1 year ago
I had given up on jellies and jams - the failure rate was just too high for the amount of effort I put in. I was also a little tired of the same recipes again and again - standard pectin and the good ol' BBB and BCGHC just leave no room for creativity or imagination (presumably for safety's sake, although I once heard somewhere that the only way a properly processed jar of jam or jelly or pickles could hurt you is if someone threw one at your head). At last, a book of new, delicious recipes that are completely different than anything that existed before, and using a pectin that has never failed me. I can't say enough good things about this book and about Pomona's Universal Pectin.
squeeker6 More than 1 year ago
I absolutely love this book! I'm new to canning, this is only my second summer attempting to make jam and I find this book and pectin much more successful than my previous year! I have made the blueberry jam with the optional spices added and it is amazing! Tonight I'm off to make the cherry jam and peach jam. I love that the recipes use practically no sugar in comparison to recipes that use ball pectin. The blueberry jam recipe has 1 cup of sugar to 4 cups of mashed fruit! I can't wait to make them all!
Anonymous More than 1 year ago