Pomona pectin recipes

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says: “If I were to eat any jam by the spoonful (which I admit to doing, on occasion), this would be the one. I also love a big dollop of it on top of vanilla ice cream. It’s great in baked goods, too—as a filling for cookie bars, or even turnovers. The deep intensity of maple and vanilla, combined with the lusciousness of fresh peaches, is just heavenly.”

Pamona's Pectin is for those who want to cut sugar in their canning! Designed to work with very low amounts of sweetener, this is perfect for making jams and jellies. Learn more at SimplyCanning.com

This Pepper Jelly is a cooked jelly made with agave, stevia concentrate, and Pomona’s Universal Pectin. It was adapted by Jo-Ann Monconduit, creator of Jo’s Jellies, from the original Pomona’s Pepper Jelly recipe made with sugar or honey.Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.

Yield: 4 x quarter-litre (1/2 US pint / 8 oz) jars.

This recipe is for raw freezer jam using Pomona's Universal Pectin. "Raw" simply means you do not cook the jam. The jam can be stored in any air-tight container, in the fridge for 1 week and up to 1 year in the freezer. (Note: I'm certain we've kept it in the fridge longer than 1 week without it going bad, but do what you feel safe with!) Recipe suitable for the following fruits: Strawberry, Blueberry, Raspberry, Blackberry, Sour Cherry, Sweet Cherry, Pear, Kiwi, Blackberry, Plum, Peach…

Raspberry Jam is one of life’s simple pleasures! Enjoy it spread on a fresh baked biscuit, mixed into your favorite yogurt or even dolloped on top of some ice cream.Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another Stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup. Pomona’s Pectin contains no sugar or…

Jelly Blissini Jelly Blissini Jelly, created and contributed by Mari Morgan, is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of

Concord Grape Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.

Yield: 4 to 5 half-pint (8-ounce) jars.This recipe is reprinted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013). “If I were to eat any jam by the spoonful (which I admit to doing on occasion), this would be the one. I also love a big dollop of it on vanilla ice cream. It’s great in baked goods, too – as a filling for cookie bars or even turnovers. The deep intensity of maple and vanilla, combined with the lusciousness of fresh peaches, is just…

Yield: 4 x quarter-litre (1/2 US pint / 8 oz) jars