Allison Carroll Duffy
Craft intensely flavored jams and jellies without all the sugar! In this first official Pomonaâ€™s Pectin cookbook, find recipes that use ,less sugar, to create your favorite jams, jellies, preserves, marmalades, conserves, pie fillings, and more., If youâ€™ve ever made jam or jelly at home, you know most recipes require more sugar than fruitâ€”oftentimes 4 to 7 cups!â€”causing many people to look for other ways to preserve more naturally and with less sugar. Pomonaâ€™s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, ,Pomonaâ€™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 havenâ€™t tried Pomonaâ€™s already (prepare to be smitten), you can easily find the pectin at your local natural foods store, hardware store, or online., With ,Preserving with Pomona's Pectin,, youâ€™ll learn how to use this revolutionary product and method to create ,marmalades,, ,preserves,, ,conserves,, ,jams,, ,jellies,, and ,more,. From sweet offerings like Maple, Vanilla, and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, youâ€™ll find endless combinations sure to delight all year round!
Food and Drink,Cookbooks,Food and Drink,Cooking,Food and Drink,Food,Cooking,Food Preservation,Nonfiction,Reference,Gardening,Preservation
Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More