Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves
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Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves
by Allison Carrol Duffy and the Partners at Pomona’s Universal Pectin®, 176 pages, 7½x9¼, softcover. We won’t get in the habit of offering a book that promotes a product, but when 4 out of 5 Fedco staffers said they will use only Pomona’s to make jam and jelly, we decided to give this book a whirl. One of Maine’s very own food-preservation experts, Duffy creates an easy-to-follow recipe book using Pomona’s Universal Pectin. Traditional pectins require boatloads of sugar to form a jell—Pomona’s jells with no added sugar, allowing you preserve your harvest with low- or no-sugar recipes. From your grandad who wants his plums left plain, to your sister-in-law who eats only herbs for breakfast, this book has something for everyone. With delicious simple classics like straight-up strawberry preserves, to more fanciful and savory flavors like lavender jelly, strawberry-balsamic jelly, or get this—savory blueberry-ginger conserve (with onions), there’s a recipe to please every palate. -Laura Childs
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Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves
