Preserving With Pomona’s Pectin

A new cookbook shows cooks how to preserve intensely flavored jams and jellies without all the sugar.

| July 10, 2013

  • Cookbook Cover
    The Preserving With Pomona’s Pectin cookbook shows readers how to make jams and jellies using sugar-free and preservative-free Pomona’s Universal Pectin.
    Courtesy Pomona’s Universal Pectin

  • Cookbook Cover

Making jams and jellies is a tradition with deep history and delicious results. But often recipes call for more sugar than fruit, turning what could be a healthy, homemade treat into an achingly sweet spread.

In Preserving With Pomona’s Pectin (Fair Winds Press, June 2013) by Allison Carroll Duffy and the partners at Pomona’s Universal Pectin, readers learn how to make jam using sugar-free and preservative-free Pomona's Universal Pectin, which requires no sugar to jell. With Pomona's Universal Pectin, not only do jams and jellies take less sugar to make, but less time as well. And Pomona's Universal Pectin is easy to find at your local natural foods store, food coop, Williams-Sonoma, or online.

This first official Pomona's Universal Pectin cookbook shows readers how to use this revolutionary product and method to create and can marmalades, preserves, conserves, jams and jellies. Inside are recipes for sweet offerings and savory favorites such as:

This is the perfect book for both beginning and experienced preservers, and everyone in between. The recipes are organized by type – jams, jellies, preserves, conserves and marmalades – and there are simple classics as well as new twists with exciting ingredients. And, most importantly, all of the recipes use low amounts of sugar or alternative sweeteners, such as honey, maple syrup or fruit juice. The book also includes how-to illustrations.

Ordering Information

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 and the partners at Pomona’s Universal Pectin (Fair Winds Press, June 2013) is available online at  



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