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

by Allison Carroll Duffy

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Product Details

ISBN-13: 9781592335596
Publisher: Fair Winds Press
Publication date: 06/01/2013
Pages: 176
Sales rank: 230,730
Product dimensions: 7.40(w) x 9.20(h) x 0.50(d)

About 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 (http://www.canningcraft.com) and lives in Portland, ME with her husband and two young sons.

Table of Contents

Preface 9

Introduction: A New Day for Jamming 10

Chapter 1 The Basics 12

Chapter 2 Jams 45

Chapter 3 Jellies 84

Chapter 4 Preserves 111

Chapter 5 Conserves 132

Chapter 6 Marmalades 153

Resources 170

Acknowledgments 171

About the Author 172

Index 173

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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