Plum Jam

Plum Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Calcium water should be stored in the refrigerator for future use.

Yield: 4 to 5 cups

Plum Jam Ingredients

4 cups mashed plums (about 2 1/2 pounds)
4 teaspoons calcium water
¼ cup lemon juice or 1 teaspoon citric acid
1 cup sugar
3 teaspoons Pomona’s Pectin powder

Plum Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, pit and chop fruit. Puree in a food processor so that the skins are chopped up well. **To soften firm fruit, bring to a boil with 1/2 cup water, simmer for 5 minutes, stirring occasionally.

3. Measure 4 cups pureed fruit into sauce pan.

4. Bring fruit to a boil, turn down the heat, cover, and simmer about 30 minutes or less, stirring occasionally, until bits of plum skin are no longer visible and the mixture has even color. Remove from heat.

5. Add calcium water and lemon juice or citric acid, and mix well.

6. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

7. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

8. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Apricot Jam

Apricot Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Calcium water should be stored in the refrigerator for future use.

Yield: 4 to 5 cups

Apricot Jam Ingredients

4 cups mashed apricots (about 2 1/2 pounds)
4 teaspoons calcium water
¼ cup lemon juice or 1 teaspoon citric acid
1 cup sugar
3 teaspoons Pomona’s Pectin powder

Apricot Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, pit and chop fruit. Puree in a food processor so that the skins are chopped up well. **To soften firm fruit, bring to a boil with 1/2 cup water, simmer for 5 minutes, stirring occasionally.

3. Measure 4 cups pureed fruit into sauce pan.

4. Bring fruit to a boil, turn down the heat, cover, and simmer about 30 minutes or less, stirring occasionally, until bits of plum skin are no longer visible and the mixture has even color. Remove from heat.

5. Add calcium water and lemon juice or citric acid, and mix well.

6. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

7. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

8. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Cherry-Almond Jam

Cherry-Almond Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin using the juice and the pulp of grapes other than Concord-type grapes. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: about 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Calcium water can be stored in the refrigerator for future use.

Cherry-Almond Jam Ingredients

3 pounds cherries (to make 4 cups pulpy juice)
½ cup water

Wash, remove stems, and mash grapes. Bring grapes and water to a boil in a sauce pan then simmer covered on low for 10 minutes. Strain out seeds and skins with a Foley mill.

Make Cherry-Almond Jam with:
4 cups pulpy juice
1/4 teaspoon cinnamon
3/4 teaspoon almond extract
2 teaspoons calcium water
1/4 cup lemon juice
1 cup sugar
3 teaspoons Pomona’s pectin powder

Cherry-Almond Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure fruit and spices into saucepan.

3. Add calcium water and lemon juice and mix well.

4. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Blueberry Jam

Our classic Blueberry Jam is sure to brighten your day! Be sure to stock up your pantry in the summer months and enjoy this delightful spread all year long…you’ll be glad you did.

Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another Stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Before You Begin:

Prepare calcium water.  To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.  Extra calcium water should be stored in the refrigerator for future use.

Blueberry Jam Ingredients:

4 cups mashed blueberries (about 6-8 cups whole blueberries)
1/4 cup lemon juice                                                                                                    2 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 teaspoons Pomona’s Pectin powder

Blueberry Jam Directions:

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.

2. Wash, remove any stems/debris and mash blueberries. Measure fruit into sauce pan.

3. Add lemon juice and calcium water and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Note: If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.

Blackberry Jam

Our classic Blackberry Jam is one for the books. It has been approved from the sweetest grandma to the grizzliest lumberjack, and all those in between agree, it is sure to delight your senses.

Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another Stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Before You Begin:

Prepare calcium water.  To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.  Extra calcium water should be stored in the refrigerator for future use.

Blackberry Jam Ingredients:

4 cups mashed blackberries (about 8 cups whole blackberries)
1/4 cup lemon juice                                                                                                    2 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 teaspoons Pomona’s Pectin powder

Blackberry Jam Directions:

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.

2. Wash, remove any stems/debris and mash blackberries. Measure fruit into sauce pan.

3. Add lemon juice and calcium water and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Note: If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.

Raspberry Jam

Raspberry Jam is one of life’s simple pleasures! Enjoy it spread on a fresh baked biscuit, mixed into your favorite yogurt or even dolloped on top of some ice cream.

Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another Stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Before You Begin:

Prepare calcium water.  To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.  Extra calcium water should be stored in the refrigerator for future use.

Raspberry Jam Ingredients:

4 cups mashed raspberries (about 8 cups whole raspberries)
2 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 teaspoons Pomona’s pectin powder

Raspberry Jam Directions:

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.

2. Wash and mash raspberries. Measure fruit into sauce pan.

3. Add calcium water and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Note: If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.

Strawberry Jam

Strawberry Jam is an early summer classic treat with bursts of tart and sweet. Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another Stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Before You Begin:

Prepare calcium water.  To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.  Extra calcium water should be stored in the refrigerator for future use.

Strawberry Jam Ingredients:

4 cups mashed strawberries (about 8 cups whole strawberries)
2 teaspoons calcium water
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
2 teaspoons Pomona’s pectin powder

Strawberry Jam Directions:

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a simmer. Turn off heat and keep lids in hot water until ready to use.

2. Wash, remove hulls, and mash strawberries. Measure fruit into sauce pan.

3. Add calcium water and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Note: If you’re not sure if your jam is sweet enough, taste it after the pectin is dissolved and jam has come back up to a boil. Not sweet enough? Add more sweetener and stir 1 minute at full boil.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

Jam Notes: November 2018, Ginger-Cranberry-Orange Marmalade

For the holiday season, this Gingered Cranberry-Orange Marmalade is my new go-to. With the assertive and slightly bitter tang of an orange marmalade, combined with the holiday-esque flavors of cranberry and ginger, this preserve is super-versatile. It has a slightly loose set, so it’s easily spreadable, but it’s still firm enough to generally hold its shape. It’s a delightful breakfast treat, slathered on scones or toast, for overnight guests, but it’s equally at home on the holiday dinner table, as an accompaniment to roasted turkey or other meat. It adds a bright note to many desserts as well. Enjoy it dolloped onto thumbprint cookies, as a topping for cheesecake, or swirled into vanilla ice cream!

— Ginger-Cranberry-Orange Marmalade —
By: Allison Duffy [with Pomona’s Universal Pectin]

Ginger- Cranberry- Orange Marmalade

Yield: 6-7 half-pint (8 ounce) jars

To do ahead of time: ***Prepare the calcium water. To do this, combine 1/2 teaspoon white calcium powder (included in the Pomona’s Universal Pectin package) with 1/2 cup water in a small, clear container with a lid. Shake well before using. Note that you will have more calcium water than you will end up using in this recipe; simply store it in the refrigerator for later use.

Ingredients:

3 small-medium oranges (preferably organic)
1 1/2 pounds (two 12-ounce bags) fresh cranberries
2 Tablespoon peeled, finely-chopped ginger root
3 1/2 cups water
4 Tablespoons lemon juice
3 teaspoons calcium water
3 cups sugar
4 1/2 teaspoons Pomona’s Pectin

Directions:

1.) Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.

2.) Rinse cranberries, then set aside.

3.) Wash the oranges thoroughly. Using a vegetable peeler, remove the orange part of the peel from two of the oranges. Slice these peels into thin, length-wise strips about 1 inch long, and set aside.

4.) Peel the remaining orange and discard those peels.

5.) Remove and discard any remaining white pith from all of the oranges.

6.) Pull apart into segments all of the oranges, then chop these segments into small pieces.

7.) Combine the chopped orange, the sliced peel, the cranberries, the finely-chopped ginger root, and the 3 1/2 cups of water in a large sauce pan. Cover the mixture and bring to a boil over high heat. Reduce heat and simmer, still covered, for 20 minutes, stirring occasionally. Remove the pan from the heat.

8.) Transfer the mixture into a bowl or other heat-proof container. Then, measure out 6 cups of the mixture. (If you have any left over, you can use it for something else.) Pour the measured quantity of the mixture back into the sauce pan. Add the lemon juice and calcium water, and stir to combine.

9.) In a separate bowl, combine the sugar and the pectin powder. Mix well and set aside.

10.) Put the sauce pan on the stove and bring the cranberry-orange mixture up to a rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return marmalade to a boil, then remove from heat.

11.) Remove hot jars from canner and fill jars with marmalade, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).

12.) Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

13.) Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.

14.) Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

— Deck the Halls with Jam! —

Christmas Jam with Pomona’s Pectin 

This recipe, originally an Amish recipe, was adapted from one sent to us by Nancy O’Neal of Bedford, Virginia. The original recipe used liquid pectin and a large amount of sugar. Nancy wanted to use Pomona’s and less sugar. Connie adapted it for her.

After making the jam with Pomona’s, Nancy said: “My sneak taste was wonderful! Used two cups of sugar! Makes a great jam for toast as well as a topping for cheesecake or cream cheese and crackers.”

The jelly by itself is pretty intense (very lemony and with a bit of heat), though I do, on occasion, eat it plain or on toast. For tea, I find that 2 tablespoons of jelly per cup of boiling water works well, though you might want more or less jelly depending on your taste.” – Allison Duffy
“This jam doesn’t contain many ingredients, so quality is key. Be sure to use 100 percent real maple syrup, and use fresh apple cider if you can get it. Apple juice will do in a pinch, but cider is better, as it’s sweeter, richer, and has a more complex flavor.

“The other key to success with this recipe is technique – which is not something I say about very many recipes. The deliciousness of this jam is due largely to the successful caramelization of the onions, as well as the concentration of flavors by cooking down the jam to reduce the liquid content. Neither of these things are difficult to do (so in case you are worried, please don’t be!), but a little attention to detail will go a long way, especially in step 3.
– Allison Duffy

— Kick Up Your Kombucha —

Looking for a way to add awesome flavor combinations to your kombucha? Try out your favorite low-sugar jam! If you make your kombucha, use jam instead of fruit for your second fermentation. If you buy kombucha, add some jam to punch up the flavor!

-32oz kombucha
-4 Tablespoons low-sugar jam or add to taste. If you like it sweeter, add more jam, just beware of exploding bottles. More jam means more sugar for the bacteria to work on and can speed up the effervescence process.

Add the jam to the bottle of kombucha for the second fermentation and let sit for a few days in a cabinet. Remember to burp the jars periodically. Store in the fridge.

**warning! The action of fermentation can cause the bottles to explode if too much pressure builds up. Burp the jars periodically to relieve the pressure. Put bottle in the fridge once you’ve reached the level of fermentation/effervescence you desire.

Enjoy! 

Read the complete, original November 2018 Jam Notes here.

Jam Notes: September 2018

Cherry Almond Jam:

3 pounds cherries (to make 4 cups pulpy juice)
1/2 cup water
Wash, remove stems, pit and mash cherries. Bring cherries and water to a boil in a sauce pan then simmer covered on low for 10 minutes. Strain with a Foley mill.

Make Cherry – Almond Jam with:
4 cups pulpy juice
1/4 teaspoon cinnamon
3/4 teaspoon almond extract
2 teaspoons calcium water
1/4 cup lemon juice
1 cup sugar
3 teaspoons Pomona’s pectin powder

Cherry – Almond Jam Directions
1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure fruit and spices into saucepan.

3. Add calcium water and lemon juice and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

JAM SPOTLIGHT: KOOTENAY FOODS

Who’s Jamming?: West Kootenay Permaculture Co-op Association is!

Beginning in 2017, the West Kootenay Permaculture Co-op Association has operated their Mobile Kitchen Classroom in the West Kootenay region (BC, Canada) to bring food education and preservation to the residents of their region. Their aim is “to build a resilient and healthy community by making Good Food available to everyone, in ways that are accessible, affordable, delicious and educational.” Their pop-up classroom has commercial food preservation equipment for value-added processing of farm and garden excess, including jam making!

In their efforts to teach healthy food preservation skills, they exclusively use Pomona’s Universal Pectin. This year, we are happy to be supporting this non-profit by donating our pectin to their Mobile Kitchen Classroom.  We wholeheartedly support their desire to bring food skills to their residents and we value their permaculture ethics: Care of earth, Care of People, Return of surplus.

If you find yourself in the West Kootenay region this Sunday (Sept 16), they are holding a free jam making event you can be a part of! Find them on Instagram for details: kootenayfood.

JELLED MILK DESSERT:

Yes, you read that correctly, we are talking about a CRAZY delicious, creamy, simple delicacy…and though it has an unappealing name…we urge you to not  judge a recipe by it’s title!

This recipe is simple and incredibly versatile. You can choose to use cow’s milk, almond milk, coconut milk, full fat, non-fat, heavy cream, sweetened, unsweetened, CHOCOLATE MILK…the options are virtually endless!

Our family enjoys using almond or coconut milk (unsweetened) with a splash of vanilla extract, and then heaping on a dollop (or two!) of our favorite jam. It is just sweet enough to curb that sweet tooth, but not so sweet that you’ll need to head to the dentist.

Yield: 2 cups

Jelled Milk Dessert Ingredients

2 cups flavored milk (any kind of milk can be used)
2 teaspoons Pomona’s Pectin powder
2 teaspoons calcium water (Only add the calcium water if you are using milk that does not contain calcium naturally or is not calcium fortified.)

Jelled Milk Dessert Directions

1. Put 2 cups of milk into sauce pan (Add 2 teaspoons calcium water, if needed, and stir well.). Heat milk to nearly boiling.

2. Put hot milk into cup for immersion blender, or in food processor, or in blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the milk. Blend for a full minute until all powder is totally dissolved.

3. Pour hot milk into a serving bowl or individual dishes.

4. Let cool then refrigerate until firm.

To make calcium water: combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Option: If you want to double the recipe, bring 4 cups of milk to nearly boiling. Turn off heat. Put 1 cup of the hot milk in a cup for immersion blender, or in food processor, or in blender. Add 4 teaspoons of Pomona’s Pectin and follow instructions above for dissolving the pectin in the milk. Return milk in pan to nearly boiling. Turn off heat, add pectinized milk, and stir well. Steps 3 and 4 remain the same.

Ideas for Jelled Milk Desserts:
  • Pour into mason jars, dollop with jam and pack for a picnic
  • Mix up your “mix-ins” add some granola to the top or mix in some mini chocolate chips.
  • Blend in some peanut butter when the milk comes to a near boil.
  • Add a side of your favorite cookies in a fancy dish for dinner parties.
  • Make a “Unicorn Cup” , by adding colors to your milk, and layering them in clear glass jars (be sure to allow them to cool between each layer!).

Read the complete, original September 2018 Jam Notes here.

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