If you\'ve ever made jam or jelly at home, you know most recipes require More sugar than fruit--oftentimes 4 to 7 cups --causing many people to look for other ways to preserve More naturally and with less sugar.
From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you\'ll find endless combinations sure to delight all year round.
In this first official Pomona\'s Pectin cookbook, you\'ll learn how to use this Revolutionary product and Method to create marmalades, preserves, conserves, jams, jellies, and more.
As a result, Jams and Jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create Jams that are not only healthier and quicker to make, but filled with More fresh flavor If you haven\'t tried Pomona\'s already (prepare to be smitten ), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online.
Unlike other popular pectins, which are activated by sugar, Pomona\'s is a sugar- and preservative-free citrus pectin that does not require sugar to jell.
Pomona\'s Pectin is the answer to this Canning conundrum.
If you\'ve ever made jam or jelly at home, you know most recipes require More sugar than fruit--oftentimes 4 to 7 cups --causing many people to look for other ways to preserve More naturally and with less sugar
