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Preserving with Pomona's Pectin, Updated Edition: Even More Recipes Using the 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! This updated 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 ,
From crowd favorites to intriguing flavor combinations , you’ll find endless ways to delight your family all year round .
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 ,
From crowd favorites to intriguing flavor combinations , you’ll find endless ways to delight your family all year round .
- GenresCookbooks
192 pages, Paperback
Published September 14, 2021
80 people are currently reading
23 people want to read
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Displaying 1 - 12 of 12 reviews
January 10, 2022
This is a useful book The book is a helpful guide for anyone getting into making jams or jellies,. the differences between jam, jelly, and preserves as well as the role of pectin in canning.. There's so much useful hints on getting started including the tools and ingredients you need. There are a lot of recipes for jellies, jams, conserves, and even pie fillings. All in all an interesting finding.
I've received a copy of this book through NetGalley in exchange for an honest review
I've received a copy of this book through NetGalley in exchange for an honest review
September 3, 2021
I’ve always wanted to try making my own jam at home, but one thing that always scared me off is the horrendous amounts of sugar required by recipes. Fruit is already sweet - why on earth would I want to add 2 pounds of sugar as well? And I can’t use most of the low sugar pectin brands because they all contain dextrose, which is almost always derived from corn (I have an intolerance to corn).
Here’s where Pomona’s Pectin saves the day! It doesn’t use sugar to gel, it uses citrus pectin and calcium. So you can use much much less sugar than recipes commonly call for. There are also multiple recipes in this book that use either fruit juice to sweeten (freshly squeezed or juice concentrate) or they use alternative sweeteners such as maple syrup and monk fruit extract. There are so many yummy sounding recipes in this cookbook that I can’t wait to try, such as orange jam, apple-maple jam, and lemon-pear preserves with cardamom (I mean, seriously, how good does that sound??).
Thank you to NetGalley & Quarto Publishing Group-Fair Winds for this advanced reader copy. All opinions expressed in this review are my own.
Here’s where Pomona’s Pectin saves the day! It doesn’t use sugar to gel, it uses citrus pectin and calcium. So you can use much much less sugar than recipes commonly call for. There are also multiple recipes in this book that use either fruit juice to sweeten (freshly squeezed or juice concentrate) or they use alternative sweeteners such as maple syrup and monk fruit extract. There are so many yummy sounding recipes in this cookbook that I can’t wait to try, such as orange jam, apple-maple jam, and lemon-pear preserves with cardamom (I mean, seriously, how good does that sound??).
Thank you to NetGalley & Quarto Publishing Group-Fair Winds for this advanced reader copy. All opinions expressed in this review are my own.
August 28, 2021
Originally posted on my blog: Nonstop Reader.
Preserving with Pomona's Pectin is a tutorial guide with recipes developed and curated by Allison Carroll Duffy. The first edition was published in 2013. This reformatted second edition (with additional content) is due out 14th Sept 2021 from Quarto on their Fair Winds Press imprint. It's 192 pages and will be available in paperback and ebook formats.
This is an exuberantly colorful guide to canning and preserving with a fresh, slightly retro vibe and lots of updated and tasty flavor combo preserves, jams, conserves, and jellies. These recipes are brand specific for Pomona's Pectin because it uses a different mechanism to gel/firm which doesn't rely on sugar so quite a number of the included recipes are lower sugar and use different sweeteners (honey, maple syrup, etc).
The introduction covers some of the Jam making 101 theory: the differences between jam, jelly, conserve, marmalade and other preserves, what pectin is, how it works, and why Pomona's brand doesn't require extra sugar (low-methoxyl citrus pectin). There's a short bit on safety and a handy checklist of tools and supplies. The primer on general preserve crafting is comprehensive and explains the steps well. The primer contains numerous color illustrations showing each step with the explanations. The recipes are grouped in chapters thematically: jams, jellies, preserves, conserves, marmalades, alternative sweeteners, and pie fillings.
Recipes contain a title, description, yields, ingredients listed in a sidebar bullet list, and step by step directions. Recipe ingredients are given with both American standard and metric measurements (yay!). Special tips and alternatives are listed in highlighted text boxes with each recipe. Ingredients will mostly be easy to find at farmers markets and larger well stocked fruit and vegetable departments in grocery stores. All of these recipes rely on Pomona's Universal Pectin, which is almost exclusively marketed in North America. For readers outside those areas, the pectin can be bought online. Roughly 2/3rds of the recipes include a color photo showing the finished product. The serving suggestions are attractive and appropriate.
Five stars. This would be a good choice for library acquisition, cooks looking for low sugar and alternative sweetener preserves, garden groups, smallholders, gardeners, and foodies.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
Preserving with Pomona's Pectin is a tutorial guide with recipes developed and curated by Allison Carroll Duffy. The first edition was published in 2013. This reformatted second edition (with additional content) is due out 14th Sept 2021 from Quarto on their Fair Winds Press imprint. It's 192 pages and will be available in paperback and ebook formats.
This is an exuberantly colorful guide to canning and preserving with a fresh, slightly retro vibe and lots of updated and tasty flavor combo preserves, jams, conserves, and jellies. These recipes are brand specific for Pomona's Pectin because it uses a different mechanism to gel/firm which doesn't rely on sugar so quite a number of the included recipes are lower sugar and use different sweeteners (honey, maple syrup, etc).
The introduction covers some of the Jam making 101 theory: the differences between jam, jelly, conserve, marmalade and other preserves, what pectin is, how it works, and why Pomona's brand doesn't require extra sugar (low-methoxyl citrus pectin). There's a short bit on safety and a handy checklist of tools and supplies. The primer on general preserve crafting is comprehensive and explains the steps well. The primer contains numerous color illustrations showing each step with the explanations. The recipes are grouped in chapters thematically: jams, jellies, preserves, conserves, marmalades, alternative sweeteners, and pie fillings.
Recipes contain a title, description, yields, ingredients listed in a sidebar bullet list, and step by step directions. Recipe ingredients are given with both American standard and metric measurements (yay!). Special tips and alternatives are listed in highlighted text boxes with each recipe. Ingredients will mostly be easy to find at farmers markets and larger well stocked fruit and vegetable departments in grocery stores. All of these recipes rely on Pomona's Universal Pectin, which is almost exclusively marketed in North America. For readers outside those areas, the pectin can be bought online. Roughly 2/3rds of the recipes include a color photo showing the finished product. The serving suggestions are attractive and appropriate.
Five stars. This would be a good choice for library acquisition, cooks looking for low sugar and alternative sweetener preserves, garden groups, smallholders, gardeners, and foodies.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
November 3, 2021
Making your own jams and jellies is very trendy nowadays, and with emphasis on healthy eating, Pomona’s Pectin, which is designed to gel with less sugar, is all the rage. Allison Carroll Duffy, who hosts a blog on preserving foods, and is considered an expert, has partnered with the Pomona Pectin company to create a cookbook using their pectin in jams, jellies, conserves, pie fillings, etc. both sweet and savory. Preserving with Pomona's Pectin, Updated Edition: Even More Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More is an excellent cookbook for anyone who likes to preserve home-grown and seasonal fruits and vegetables.
This cookbook contains flavors that are unique and appealing. This is not your conventional pectin cookbook with basic recipes for basic jams, jellies, preserves, etc. (although there are recipes for the most popular classics). Rather there are recipes for Balsamic Fig Jam, Lavender Jelly, Orange Rhubarb Marmalade and Cranberry Habanero Jelly to name a few. The cookbook also includes a full chapter on The Basics, for those who aren’t already skilled in the art of preserving, and there is information on ingredients and equipment with colorful illustrations. There are chapters on jams, jellies, preserves, and conserves, and the author explains the differences. There are also beautiful photographs with suggestions on using your finished products.
Anyone who wants to start preserving at home will want to pick up this cookbook. The recipes include easy-to-follow step-by-step instructions that anyone, no matter their cooking skill level, can easily follow. This is a good one and worth adding to any cookbook collection.
Special thanks to NetGalley for supplying a review copy of this book.
This cookbook contains flavors that are unique and appealing. This is not your conventional pectin cookbook with basic recipes for basic jams, jellies, preserves, etc. (although there are recipes for the most popular classics). Rather there are recipes for Balsamic Fig Jam, Lavender Jelly, Orange Rhubarb Marmalade and Cranberry Habanero Jelly to name a few. The cookbook also includes a full chapter on The Basics, for those who aren’t already skilled in the art of preserving, and there is information on ingredients and equipment with colorful illustrations. There are chapters on jams, jellies, preserves, and conserves, and the author explains the differences. There are also beautiful photographs with suggestions on using your finished products.
Anyone who wants to start preserving at home will want to pick up this cookbook. The recipes include easy-to-follow step-by-step instructions that anyone, no matter their cooking skill level, can easily follow. This is a good one and worth adding to any cookbook collection.
Special thanks to NetGalley for supplying a review copy of this book.
January 26, 2022
Preserving with Pomona's Pectin, Updated Edition
Even More Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy
It took me 50 years to discover that I actually like jams and jellies. It slowly evolved over the last 2 years when I had the great pleasure of trying a pineapple, mango and habanero jam from my local farmer's market. I was hooked! From there, I bought up every jar I found of varieties such as strawberry jalapeno, peach jalapeno and apple ghost pepper. Sweet and spicy is a winner in my book.
This year, I decided that I might like to try canning myself. I was intimidated by the process and put it off for another day. Along comes Duffy's book and wouldn't you know, it's another day! I love the fact the author uses sugar substitutes such as monk fruit to bring the glycemic numbers down. As much as I like eating these heavenly concoctions, I do worry about the sugar content in commercial varieties. The author has provided easy to follow directions that I am encouraged to try.
Many thanks to NetGalley & Quarto Publishing Group-Fair Winds for this advanced reader copy. All opinions expressed are authentically my own.
Even More Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy
It took me 50 years to discover that I actually like jams and jellies. It slowly evolved over the last 2 years when I had the great pleasure of trying a pineapple, mango and habanero jam from my local farmer's market. I was hooked! From there, I bought up every jar I found of varieties such as strawberry jalapeno, peach jalapeno and apple ghost pepper. Sweet and spicy is a winner in my book.
This year, I decided that I might like to try canning myself. I was intimidated by the process and put it off for another day. Along comes Duffy's book and wouldn't you know, it's another day! I love the fact the author uses sugar substitutes such as monk fruit to bring the glycemic numbers down. As much as I like eating these heavenly concoctions, I do worry about the sugar content in commercial varieties. The author has provided easy to follow directions that I am encouraged to try.
Many thanks to NetGalley & Quarto Publishing Group-Fair Winds for this advanced reader copy. All opinions expressed are authentically my own.
September 11, 2021
Interesting craft and enjoyable content. I’ve been wanting to try canning for awhile and this had a great tutorial.
What did I like? The step by step on how to can was very helpful even if you don’t plan on making the jams, marmalade’s, or the preserves. I enjoyed the colorful photos and different combinations in the recipes.
Would I recommend or buy? If your familiar with Pomona’s Pectin or the author’s website then this would be a neat book to have handy when canning. Or a great gift for someone who wants to learn.
I received a complimentary copy to read and voluntarily left a review. I was extremely disappointed that the book boasts canning craft site but site does not look maintained and houses a giveaway on front page from 2016. Nor are any of the classes available. Three stars.
What did I like? The step by step on how to can was very helpful even if you don’t plan on making the jams, marmalade’s, or the preserves. I enjoyed the colorful photos and different combinations in the recipes.
Would I recommend or buy? If your familiar with Pomona’s Pectin or the author’s website then this would be a neat book to have handy when canning. Or a great gift for someone who wants to learn.
I received a complimentary copy to read and voluntarily left a review. I was extremely disappointed that the book boasts canning craft site but site does not look maintained and houses a giveaway on front page from 2016. Nor are any of the classes available. Three stars.
November 1, 2021
This is a great book for those who want to make their own jams or jellies with less sugar than conventional recipes. This book is an answer to my problems with jam making, and I will certainly get a copy of this book to have in my collection, no doubt as one that I will go to over and over again. I can't recommend this book enough!!!!
Thanks to NetGalley for an advanced copy in exchange for my honest opinion.
Thanks to NetGalley for an advanced copy in exchange for my honest opinion.
October 22, 2021
I make a lot of fruit butters and jams, but I've never used pectin before. This book gives many recipes, tips, and instructions for making preserved foods with Pomona's Pectin. Now that I've read it, I'm planning to add pectin to some of my preserves, allowing me to decrease the amount of sugar, reduce cooking time, and improve the flavor. I'm excited to try the recipes.
October 9, 2023
What a find, this is such a great book which is a really helpful guide for anyone getting into making jams or jellies me and at a great time in autumn preserving. the differences between jam, jelly, which I knew but super hewlpful for those very new to all of this some really good recipes
I received a copy of this book through NetGalley
I received a copy of this book through NetGalley
September 15, 2021
Such a neat cookbook! I’ve never made my own jams or jellies. After reading this cookbook I totally feel like I could. There’s so many combos I wouldn’t have thought of. And all the pictures and illustrations are beautiful.
November 4, 2021
This is an excellent well presented book. This woukd be especially helpful for beginners. The pictures are well done and showcase the recipes and the directions are easy to understand and follow. I Highly recommend it.
November 8, 2021
If you're interested in reducing the sugar in your jams - don't miss this cookbook! Even if you're perfectly happy with the sugar in your jam, this cookbook has some new and unique jams that you don't want to miss!
Displaying 1 - 12 of 12 reviews