Craft intensely flavored jams, jellies, and pie fillings without all the sugar! This Updated and expanded edition of the official Pomona\'s Pectin cookbook is your guide .
Allison runs the Canning Craft blog (canningcraft.com) and lives in Portland, Maine..
She has written about food for various publications including the Boston Globe and Backpacker magazine.
She holds a master\'s degree in Gastronomy from Boston University and teaches Canning and Preserving classes and workshops.
About author(s): Allison Carroll Duffy is a Master Food Preserver, trained through the University of Maine Cooperative Extension.
The recipes, both sweet and savory , include: Classic Strawberry All-Fruit Cherry-Peach Jam Cranberry-Habanero Jelly Vanilla-Plum Preserves Gingered Lemon-Fig Preserves Savory Blueberry-Ginger Conserve Graperfruit-Honey Marmalade Pear Cardamom Pie Filling Alternative Sweetener Grape Jelly And many More From crowd favorites to intriguing flavor combinations , you\'ll find endless ways to delight your family all year round .
In this Updated and revised edition of Preserving with Pomona\'s Pectin , you\'ll continue to learn how to use this Revolutionary product and Method to create marmalades , preserves , conserves , Jams , Jellies , as well as new recipes for pie fillings and no-sugar options .
If you haven\'t tried Pomona\'s already (prepare to be smitten), you can easily find the Pectin at your local natural foods store, hardware store, or online.
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 .
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.
Craft intensely flavored jams, jellies, and pie fillings without all the sugar! This Updated and expanded edition of the official Pomona\'s Pectin cookbook is your guide
