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
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:
- Blubarb Jam
- Chocolate-Cherry Preserves
- Honeyed Plum-Cardamom Jelly
- Margarita Marmalade
- Pear-Cranberry Conserve with Almonds and Crystallized Ginger
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.
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 http://www.pomonapectin.com/order/