Preserving With Pomona'S Pectin, Updated Edition: Even More Revolutionary Low-Sugar, High-Flavor Method For Crafting And Canning Jams, Jellies, Conserves, And More

Preserving With Pomona'S Pectin, Updated Edition: Even More Revolutionary Low-Sugar, High-Flavor Method For Crafting And Canning Jams, Jellies, Conserves, And More

Craft intensely flavored jams, jellies, and pie fillings without all the sugar! Thisupdated and expanded edition of the official Pomona?s Pectin cookbook is your guide. 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. Pomona?s Pectin is the answer to this canning conundrum. 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. 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, hardware store, or online. 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. The recipes, both sweet and savory, include:Classic StrawberryAll-Fruit Cherry-Peach JamCranberry-Habanero JellyVanilla-Plum PreservesGingered Lemon-Fig PreservesSavory Blueberry-Ginger ConserveGraperfruit-Honey MarmaladePear Cardamom Pie FillingAlternative Sweetener Grape JellyAnd many moreFrom crowd favorites to intriguing flavor combinations, you?ll find endless ways to delight your family all year round.About the AuthorAllison Carroll Duffy is a Master Food Preserver, trained through the University of Maine Cooperative Extension. She holds a master?s degree in Gastronomy from Boston University and teaches canning and preserving classes and workshops. She has written about food for various publications including the Boston Globe and Backpacker magazine. Allison runs the Canning Craft blog