CanningCraft Creates: Rose Hip-Apple Jelly

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A picking rose hips

Allison gathering her rose hips

Beach roses are a common sight here in coastal Maine, and I’ve always had a fondness for them – they remind me of salty air, sand, and the ocean.

When we visit the shore in June and early July, these wild, hardy shrubs (technically called Rosa Rugosa) are covered with pretty pink or white flowers. In August, as the flowers fade, the plant’s small, edible, round-ish fruits – or rose hips – become more prominent, growing larger and more colorful as they ripen. My feeling is always a little bittersweet when I notice that the rose hips have turned a deep, reddish-orange and have started to soften; it’s a sure sign that summer is nearing its end.

Of course, the silver lining is that these gorgeous, sour-sweet rose hips are at their peak and ready to pick! Ripe rose hips are red and slightly soft, so when you are picking, look for these. Under-ripe rose hips are hard and quite sour, while over-ripe rose hips are often mushy and bug-infested . . . you’ll obviously want to avoid both of those. Also, steer clear of any rose hips that may have been sprayed with pesticides.

bowl of rose hips

Rose hips can be used in all kinds of ways, but one of my favorite things to do with them is to make jelly. For something a little different this year, I thought I’d combine them with apples, as apples are in season here now as well, and I find that their sweetness offsets the tartness of the rose hips beautifully.

One thing to keep in mind when making this recipe (or any jelly recipe, for that matter) is that the amount of water you need for cooking the fruit in order to end up with the necessary amount of juice can vary a bit depending on the ripeness and juiciness of the fruit.

If, after a few hours, you find that your fruit mash is not yielding enough juice, simply dump the fruit back in the sauce pan, add a little bit more water, cover it, turn up the heat, and cook it for a couple of minutes. Then return the fruit mash to the jelly bag, hang it up again, and allow the bag to keep dripping until you have enough juice.

Tempting as it is to squeeze the jelly bag to get more juice out of it, try not to, as you’ll end up squeezing some of the pulp into your juice, and that will result in a cloudy jelly.

 

jars of jelly on stepsRose Hip-Apple Jelly

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Rose Hip-Apple Jelly Ingredients

3 pounds rose hips
3 pounds apples
6 cups water
2 Tablespoons lemon juice
4 teaspoons calcium water
1 cup sugar
4 teaspoons Pomona’s Pectin powder

Rose Hip-Apple Jelly 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. Cut off and discard the stems of the rose hips, along with any damaged spots. Rinse well.

3. Rinse the apples and coarsely chop. There is no need to remove the peels or the cores.

4. Combine rose hips, chopped apples, and the 6 cups of water in a large sauce pan. Cover and bring to a boil. Reduce heat slightly and simmer, stirring occasionally, until fruit is soft and mashable – about 15 to 20 minutes.

rose hips-apple in bowl

5. Remove pan from heat and thoroughly mash the fruit (a potato masher works well for this).

dripping juice6. Transfer mashed fruit into a jelly bag. (If you don’t have a jelly bag, an impromptu bag made from layers of cheesecloth wrapped around the mashed fruit and gathered at the top works equally well.) Suspend the jelly bag over a large bowl and allow the mashed fruit to drip juice into the bowl until you have accumulated the necessary quantity. This will likely take 2 to 4 hours.

7. Measure out 4 cups of the juice. If you have any extra juice, save it for another use. Pour the measured amount of juice into a sauce pan, then add the lemon juice and calcium water. Stir to combine.

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

9. Bring juice mixture 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 the mixture to a boil, then remove it from the heat.

10. Remove hot jars from canner and fill jars with jelly, 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).

11. 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.)

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

13. 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.

Rosehip-Apple Jelly

Rose Hip-Apple Jelly on whole wheat toast

 

Recipe and photos by Allison Carroll Duffy

Printable Copy of Rosehip-Apple Jelly Recipe only.

Jam Notes: Our Giveaway Is Over, But the Recipes Go On, and On, and On . . .

September 2014 — Recipes: Rose Hip-Apple Jelly, White Nectarine-Lavender Jam, Pear-Cranberry Conserve with Almonds & Crystallized Ginger — What’s a Conserve anyway? Read & find out!

Some Family Pictures from Galen and Caitlin’s Wedding

Galen Summer, Connie’s son, and Caitlin Dourmashkin were married on September 6, 2014, in Northampton, Massachusetts. Here are a few pictures for you to enjoy from our celebration.

Galen and Caitlen relaxing in preparation for the ceremony

Galen and Caitlen relaxing in preparation for the ceremony

 

Connie, Piyali (Galen's stepmother), and Brian (Galen's father). Brian is also the original mastermind behind Pomona's Pectin.

Connie, Piyali (Galen’s stepmother), and Brian (Galen’s father). Brian is also the original mastermind behind Pomona’s Pectin.

 

All of Connie and Mary Lou's siblings attended the wedding -- 8 of us all born within 10 years of each other -- no twins!

All of Connie and Mary Lou’s siblings attended the wedding — 8 of us all born within 10 years of each other — no twins!

 

Galen and Caitlin with Galen's cousins on Connie's side of the family

Galen and Caitlin with Galen’s cousins on Connie’s side of the family

 

Making their vows

Making their vows

Pear-Cranberry Conserve with Almonds & Crystallized Ginger

pearcranberryconserveExcerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)

Allison says: “The combination of pear and cranberry is a delightful one for fall. The addition of ginger really makes the flavors sing, and the almonds provide a chewy crunch. For the best texture, use pears that are still quite firm so that the pear pieces remain intact when cooked. While unsweetened dried fruit is generally preferable in conserves, it’s very difficult to find unsweetened dried cranberries, so feel free to use the sweetened version if that’s what you have available.”

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 may be stored in the refrigerator for future use.

Yield: 4 to 5 cups

Pear-Cranberry Conserve Ingredients

2 pounds ripe, firm pears
½ cup dried cranberries
2 tablespoons finely chopped crystallized ginger
½ cup sliced almonds
1½ cups water
½ cup lemon juice
4 teaspoons calcium water
1 cup sugar
3 teaspoons Pomona’s pectin powder

Pear-Cranberry Conserve Directions

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Peel, core, and dice pears.

3. Combine diced pears in a saucepan with dried cranberries, crystallized ginger, sliced almonds, and the 1½ cups water. Bring to a boil over high heat, reduce heat, and simmer, covered, for 5 to 10 minutes or until fruit is soft, stirring occasionally. Remove from heat. Mix well.

4. Measure 4 cups of the cooked mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add lemon juice and calcium water, and mix well.

5. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

6. Bring pear mixture back to a full boil over high heat. Slowly add the pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the conserve comes back up to a boil. Once the conserve returns to a full boil, remove it from the heat.

7. Can Your Conserve: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

TIP: Crystallize It!
This recipe calls for crystallized ginger — essentially, slices of fresh ginger root that have been cooked and preserved with sugar. Crystallized ginger is easy and quick to chop, so it’s very convenient in recipes. It’s available at Asian markets and at many natural food stores.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Rose Hip-Apple Jelly

jars of jelly on stepsRose Hip-Apple Jelly is a low-sugar cooked jelly 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. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Rose Hip-Apple Jelly Ingredients

3 pounds rose hips
3 pounds apples
6 cups water
2 Tablespoons lemon juice
4 teaspoons calcium water
1 cup sugar
4 teaspoons Pomona’s Pectin powder

Rose Hip Apple-Jelly 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. Cut off and discard the stems of the rose hips, along with any damaged spots. Rinse well.

rose hips-apple in bowl3. Rinse the apples and coarsely chop. There is no need to remove the peels or the cores.

4. Combine rose hips, chopped apples, and the 6 cups of water in a large sauce pan. Cover and bring to a boil. Reduce heat slightly and simmer, stirring occasionally, until fruit is soft and mashable – about 15 to 20 minutes.

5. Remove pan from heat and thoroughly mash the fruit (a potato masher works well for this).

dripping juice6. Transfer mashed fruit into a jelly bag. (If you don’t have a jelly bag, an impromptu bag made from layers of cheesecloth wrapped around the mashed fruit and gathered at the top works equally well.) Suspend the jelly bag over a large bowl and allow the mashed fruit to drip juice into the bowl until you have accumulated the necessary quantity. This will likely take 2 to 4 hours.

7. Measure out 4 cups of the juice. If you have any extra juice, save it for another use. Pour the measured amount of juice into a sauce pan, then add the lemon juice and calcium water. Stir to combine.

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

9. Bring juice mixture 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 the mixture to a boil, then remove it from the heat.

10. Remove hot jars from canner and fill jars with jelly, 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).

11. 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.)

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

13. 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.

Rosehip-Apple Jelly

Rose Hip-Apple Jelly on whole wheat toast

 

Recipe and photos by Allison Carroll Duffy

Read full blog post — CanningCraft Creates: Rosehip-Apple Jelly.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Jam Notes: Sandra Lee’s Country Goodness: Her Creative Process and Advice for Starting Your Own Jam-Making Business

cropped2 Sandra BreiningerSandy Breininger, creator of Sandra Lee’s Country Goodness in Wisconsin, enjoys the taste of food. Her creative juices start flowing when she’s eating and imagining a jam or jelly to complement the meal. She compares her process to picking a wine to go with a meal.

She likes to think outside the box when it comes to how to use her products – how about a jam as a cake frosting or filling, or a marinade or a condiment to go with a particular main dish? Her jams may combine cranberries and cherries, or strawberries and lemonade, or fruit and wine, for example.

Sandy thinks two excellent places to go for help if you want to start your own jam-making business are your local Extension Office and local Chamber of Commerce. Her advice is to keep it local – scout out farms and farmers’ markets for local fruit, wineries in your area, and grocery stores with high-quality produce. She employed a local graphic arts college student to design her logo, label, and website.

crancherryjam

Another tip: Sandy always hands out samples when she’s selling her products. She pairs crackers and cheese with some jams, chips and salsa with others, and bread with others.

As Sandy says, starting and running a jam-making or canning business is hard work and a long process. But for her, it is built on love. She started with feeding her family, then making for others and giving it away, until friends told her she had to start a business. So she did.

More information about Sandra Lee’s Country Goodness

Sandy Breininger wears a multitude of hats. She is a Nurse/RN and she works in retail, in addition to being a Master Food Preserver who makes and sells homemade jams and other good things to eat in her home state of Wisconsin.

As a jam maker who uses Pomona’s Pectin, Sandy proudly proclaims on her website: “My specialty foods are canned with low sugar, no corn syrup, and natural ingredients. My products are tasty and can be made to fit special needs or requests.”

To Sandy, her jars are jewels. She finds it incredibly rewarding to set jar after jar in a neat row on her pantry shelf – months of good eating – and she thinks you will find the same deep satisfaction in putting up your own food.

As a Master Food Preserver, she is on a mission to teach others safe and proper food preservation techniques. As a young girl, Sandy watched and helped her grandmother can; then as a farmer’s wife and mother in Richland County, she started making jam and has never stopped. When she told her Extension Agent that she didn’t like all that sugar in jam, her agent recommended Pomona’s Pectin. Sandy tried it and was hooked.

Sandy has sold her products at farmers’ markets and craft fairs in Wisconsin, and has built up a clientele for whom she prepares custom orders, ranging from canned meats and soups to jams, jellies, sauces, and salsas. Her simple and beautiful website, Sandra Lee’s Country Goodness, will give you the details about her classes and how to order from her.

Your product has made our life SO much easier and more delicious.

We do love Pomona’s. We are so incredibly thankful for Alana Chernila’s book “Homemade Pantry,” which introduced us to you. Your product has made our life SO much easier and more delicious. We have a small farm and a small orchard. We make jams with our fruit and honey and that was almost impossible with ordinary grocery store pectin products. Pomona’s has been a lifesaver and a stress-reducer! THANK YOU so much for making this product and for making it available to people like me.

Peace be with you,

Hannah Larsen
Strasbourg, Saskatchewan, Canada
September 10, 2014

Thanks to Pomona’s Pectin, I can now “can” my own jam and jelly again.

I purchased Pomona’s Pectin from our local co-op and can’t wait to try all my jams and jellies with low sugar.  I have declined to make jam for myself and my daughter because of the high quantity of sugar specified.

My daughter uses low-grade maple syrup for sweetener and I have used agave sweetener, due to low sugar requirements.

Thanks to Pomona’s Pectin I can now “can” my own jam and jelly again.  I will definitely be getting the cookbook.

JoAnn Luck-Johnson
August 27, 2014

Watermelon Jam

watermelon-public domainWatermelon 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.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Watermelon Jam Ingredients

4 cups watermelon puree (use a seedless watermelon or see Step 2 below)
4 teaspoons calcium water
½ cup lemon juice
¾ cup up to 2 cups sugar
3½ teaspoons Pomona’s Pectin powder

Watermelon 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. If watermelon is seedless, puree fruit to a pulp in blender or food processor. If watermelon has seeds, remove the seeds prior to pureeing.

3. Measure puree into sauce pan.

4. Add calcium water and lemon juice, and mix well.

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

6. Bring fruit 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.

7. 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.

If you want to make jelly with only the juice of the watermelon, see our Watermelon Jelly recipe.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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And the August Giveaway Winners Are . . .

Pomona full sizeTwo names were randomly chosen by Rafflecopter on the day after Pomona’s Day.

We are happy to announce that Bernadette S. from Houston, TX, and Sarah C. from San Mateo, CA, will each be the recipient from Pomona’s Pectin of a copy of Preserving with Pomona’s Pectin and a box of Pomona’s Pectin; and from Fillmore Container a case of 6 Orchard Road Jelly Jars, lids, and bands, and a stainless steel funnel.

Bernadette says: “I have been using Pomona’s Pectin to make vegan cheese since October 2012, when I read about it in a blog post (Vedgedout.com). I have had consistently good results using Pomona’s Pectin, with no set-up issues.

“This led me to use it in jam making, also with consistently good results. I stick to simple recipes since that is what I enjoy eating: strawberry, blueberry, peach, grape, orange. I peruse your website for ideas and tips, and follow you on social media.

Fillmore Container was new to me until I read about them via the link on your site. Looking forward to trying their products.

“Upon receiving my gifts, I plan to make Pepper Jack Cheese, try Watermelon Jelly again and, once citrus is in season here in southeast Texas, beginning late fall/early winter, try a cranberry orange preserve, since those fruits go so well together. Maybe a blood orange jam. (Note from Pomona’s: For Bernadette and the rest of us who didn’t win, we have now added Watermelon Jelly and Watermelon Jam recipes to our website!)

“Also I will share Pomona’s Pectin info at our monthly vegan potluck since people are looking for ways to make vegan eating easy and good. Again, thank you.”

Gratefully, graciously, gracefully,
B

And Sarah says:  “I’ve only canned jam a handful of times. I heard about Pomona’s soon after my first time, when I used traditional pectin. I wish I could remember exactly where, I think it was on a blog, and then I saw it in Williams Sonoma.

“I’m interested in a low-added-sugar diet (only partially successfully achieved), so Pomona’s, with its low sugar compatibility, seems like a great resource I haven’t tried yet.

“I hadn’t actually heard of Fillmore Container until I saw the giveaway posted. I don’t actually own any specialty canning equipment except for a small assortment of jars.

“I’m not a huge jam-eater so for a while I was doing an occasional splurge on artisan jam from my local Farmers’ Market. I love cooking though, and canning/jamming seems to be an exciting new field for my experimentation.

“I’m really looking forward to reading Preserving with Pomona’s Pectin and trying out the pectin and jars and funnel. Thank you so much!!”

Best,
Sarah

Our congratulations to both Bernadette and Sarah and thank you to everyone who participated. That’s all for now, but stay tuned, we may try this again!

Watermelon Jelly

watermelon-public domainWatermelon Jelly is a low-sugar cooked jelly 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.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Watermelon Jelly Ingredients

4 cups watermelon juice (see Step 2 below)
4 teaspoons calcium water
½ cup lemon juice
¾ cup up to 2 cups sugar
4¼ teaspoons Pomona’s Pectin powder

Watermelon Jelly 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. Mash watermelon and strain out the pulp and seeds.

3. Measure juice into sauce pan.

4. Add calcium water and lemon juice, and mix well.

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

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

7. 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.

If you want to make jam, using a puree of pulp and juice, see our Watermelon Jam recipe.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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I bought two boxes of Pomona’s Pectin and have had wonderful successes ever since.

Even though I’ve been canning for a few years, I recently took a local class on canning to see what tips I could pick up. Our instructor recommended Pomona Pectin to me when I mentioned to her that I had never been successful at getting my jams and jellies to set up. She suggested I not double or triple batches, but make one small batch at a time and use Pomona’s Pectin for successful results. I went right out and bought two boxes of Pomona’s Pectin and have had wonderful successes ever since. It’s easy to use, a usage chart is included, and with the reduced sugar levels I now taste the flavor of the fruit instead of the sugar. I never have any trouble getting my jams/jellies to set up since using Pomona’s Pectin.

I did have one problem when I forgot to mix the dry pectin in with the dry sugar and instead added it to the cooked fruit at the end. Strictly operator error, but your website and response to my phone call helped me solve that problem! Thank you for the help.

I now recommend Pomona’s Pectin to my friends. I think it’s the best pectin to use.
Thank you for a great product.

Your loyal customer,
Jackie Veats
Washington State
August 15, 2014

White Nectarine-Lavender Jam

White Nect-Lav - Jam on railing

Karen’s White Nectarine-Lavender Jam posing for a photo

Created and contributed by Karen Killebrew, White Nectarine-Lavender Jam is a low-sweetener 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.

Yield: 4-5 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. Extra calcium water should be stored in the refrigerator for future use.

White Nectarine-Lavender Jam Ingredients

1 to 2 Tablespoons lavender buds/flowers in cheesecloth bag or tea ball
(See Note below about culinary lavender.)
½ cup water
4 cups unpeeled, chopped, and mashed white nectarines (chopped to ¼” dice)
¼ cup lemon juice
4 teaspoons calcium water
¾ cup agave syrup
3 teaspoons Pomona’s Pectin powder

White Nectarine-Lavender 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. Bring water and lavender to a simmer in a large pan and simmer for 10 minutes. Add mashed nectarines and lemon juice. Bring to a simmer and simmer uncovered, stirring occasionally, for about 10 minutes, until fruit starts to release juices.

3. Remove from heat. Cool in a bowl, then cover and let steep for 2-4 hours in the refrigerator. Remove lavender.

4. Measure out 4 cups and return fruit to pan. If you are a little short of the 4 cups, just add some water to make 4 cups. Add 4 teaspoons of calcium water and mix well.

5. Measure agave into a bowl. Thoroughly mix pectin powder into agave. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-agave 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.

7. 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 about culinary lavender: Depending on when the lavender was picked, your dry lavender flowers may vary in intensity. We grow our own, and harvest and dry the buds in late May or early June, when the flowers are just fully opened. Once we remove the flowers from the stalks, we store the buds in glass jars in a dark cabinet. When the flowers are freshly dried, simmering brings out a pretty lavender color and a more intense flavor. I suggest you try the jam in a small batch the first time to see how strong the lavender flavor is, and then adjust the amount of lavender flowers in future batches accordingly. You may also add 1-2 drops of lavender oil after simmering and steeping the fruit with the lavender if you’d like a stronger flavor.

Karen's homegrown lavender buds

Karen’s homegrown lavender buds

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

Print

Jam Notes Update: A Giveaway to Celebrate Pomona’s Day! New Recipes Too . . .

August 2014 – Jam Notes Update
Celebrate Pomona’s Day! Enter our Give Away: Books, Pectin, Jars, Funnel

(Details Below)

CanningCraft Creates: Seedless Raspberry-Honey-Vanilla Jam

By Allison Carroll Duffy

I must admit to a somewhat sentimental attachment to raspberries. As a kid, I spent summers on an island (aptly named Raspberry Island) overflowing with wild raspberry bushes.

My brother and I would spend hours amidst the brambles picking the bright red, sweet-tart, little gems. Occasionally we’d pick enough berries that we’d need to use our t-shirts as makeshift baskets to carry them back to the house, but mostly we would just eat them as we picked.

Sentimental attachments aside, raspberries are just plain delicious – the quintessential summer fruit. So when we moved to our new home a few years ago, one of the first things we planted was a good-sized patch of raspberry bushes. Finally this summer, the canes are starting to bear a decent quantity of fruit.

Our boys are thrilled; recently they’ve gotten in the habit of running down to the raspberry patch at various points during the day to see if there are any newly ripe berries . . . and if there are, they eat them immediately. They’ve become such berry fans that I had to ask them to hold off on the eating part for just a bit so that I could have enough berries to make this recipe! A good problem to have, of course.

Raspberry seeds don’t really bother me (they aren’t nearly as annoying as blackberry seeds), so I generally just ignore them. On occasion, however, I’ve thought that it might be nice to indulge in a bit of raspberry goodness totally unencumbered by seeds. So the boys and I made this recipe the other day.

To remove the seeds, I pressed mashed raspberries through a fine mesh strainer. It’s a bit of a time-intensive process, but the results are totally worth it. This jam is smooth in the way that a jelly is, but has much more body since it’s made from the pulp of the fruit, not just the juice (as is the case with most jellies).

For the sweetest, richest-tasting jam, be sure to use berries that are fully ripe.

Seedless Raspberry-Honey-Vanilla Jam Recipe here.

 

~~~~~

Celebrate Pomona’s Day! Enter our Give Away: Book, Pectin, Jars, Funnel!

The Roman Goddess Pomona and her husband Vertumnus shared the Roman festival, Vertumnalia, on August 13. In honor of Pomona, we are choosing 2 winners, each to receive a copy of Preserving with Pomona’s Pectin, by Allison Carroll Duffy, and a box of Pomona’s Pectin. Fillmore Container is joining with us and giving each winner a case of 6 Orchard Road 8-oz jelly jars, lids, and bands, and a stainless steel funnel. Click on the link below to enter.

Pomona was the goddess of fruitful abundance in ancient Roman religion and myth. Her name comes from the Latin word pomum, “fruit,” specifically orchard fruit. Pomona was the goddess of fruit trees, gardens, and orchards. She watches over and protects fruit trees and cares for their cultivation. She was not actually associated with the harvest of fruit itself, but with the flourishing of the fruit trees.
Give Away is open to anyone with a mailing address in the U.S. or Canada. Everyone gets 2 Free Entries. We will announce the winners on our website by August 15 and in the September Jam Notes.

~~~~~
Pomona’s News
We have a wedding in the family. Connie’s son, Galen, is getting married to Caitlin on September 6 in Northampton, Massachusetts. The whole family will be there (and we have a big one!), which means Connie and Mary Lou have lots of preparation to do, and after that lots of celebrating. In honor of the wedding, we are:
Closing Pomona’s for all business, both Shipping and Jamline, from Thursday, 9/4 through Tuesday, 9/9.

We will reopen on Wednesday, 9/10.If you know you will be needing pectin, please order NOW!

Caitlin, Galen, and Connie in Shelburne Falls, MA.

Copyright © , All rights reserved.
You are receiving this email because you signed up to receive Jam Notes, Pomona’s Pectin’s E-Newsletter. Jam Notes is published 3 times each year: February, June, and September,  with occasional short updates containing new recipes in April, August, and November.Our mailing address is:

 

CanningCraft Creates: Seedless Raspberry-Honey-Vanilla Jam

Allison Carroll Duffy

Allison Carroll Duffy

I must admit to a somewhat sentimental attachment to raspberries. As a kid, I spent summers on an island (aptly named Raspberry Island) overflowing with wild raspberry bushes.

My brother and I would spend hours amidst the brambles picking the bright red, sweet-tart, little gems. Occasionally we’d pick enough berries that we’d need to use our t-shirts as makeshift baskets to carry them back to the house, but mostly we would just eat them as we picked.

Sentimental attachments aside, raspberries are just plain delicious – the quintessential summer fruit. So when we moved to our new home a few years ago, one of the first things we planted was a good-sized patch of raspberry bushes. Finally this summer, the canes are starting to bear a decent quantity of fruit.

Our boys are thrilled; recently they’ve gotten in the habit of running down to the raspberry patch at various points during the day to see if there are any newly ripe berries . . . and if there are, they eat them immediately. They’ve become such berry fans that I had to ask them to hold off on the eating part for just a bit so that I could have enough berries to make this recipe! A good problem to have, of course.

Connor, Dylan, and the raspberries

Connor and Dylan in the raspberry patch

 

Raspberry seeds don’t really bother me (they aren’t nearly as annoying as blackberry seeds), so I generally just ignore them. On occasion, however, I’ve thought that it might be nice to indulge in a bit of raspberry goodness totally unencumbered by seeds. So the boys and I made this recipe the other day.

 

Jar of jam

To remove the seeds, I pressed mashed raspberries through a fine mesh strainer. It’s a bit of a time-intensive process, but the results are totally worth it. This jam is smooth in the way that a jelly is, but has much more body since it’s made from the pulp of the fruit, not just the juice (as is the case with most jellies).

For the sweetest, richest-tasting jam, be sure to use berries that are fully ripe.

 

 

Seedless Raspberry-Honey-Vanilla Jam

cropped raspberry jam on breadSeedless Raspberry-Honey-Vanilla Jam is a low-honey 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. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

She says: “This jam is smooth in the way that a jelly is, but it has much more body since it’s made from the pulp of the fruit, not just the juice (as is the case with most jellies). For the sweetest, richest-tasting jam, be sure to use berries that are fully ripe.”

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Seedless Raspberry-Honey-Vanilla Jam Ingredients

3 level quarts of raspberries
1 vanilla bean
2 teaspoons calcium water
1 cup honey
2 teaspoons Pomona’s Pectin powder

Seedless Raspberry-Honey-Vanilla Jam 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.

Baskets of berries

2. Pick through raspberries, discarding any stems. If raspberries look clean, rinsing them is optional.

3. Place berries in a large bowl and mash them thoroughly (a potato masher works well for this).

cropped Mashing raspberries

4. Place a mesh strainer over a large bowl, and transfer mashed berries into the mesh strainer. Press the mashed berries through the strainer (the back of a wooden spoon, as well as clean fingers, works well for this), so that the raspberry pulp goes through the strainer into the bowl below, while the seeds remain in the strainer.

Mashing with little sieve

5. Measure out 4 cups of the raspberry pulp (you may have some left over; if so, you can use it for something else.) Pour the measured pulp into a large sauce pan.

6. Slice vanilla bean pod in half lengthwise, then scrape out the seeds (a paring knife works well for this). Add the vanilla seeds, along with the pod itself, to the raspberry pulp. Add the calcium water as well, and stir to combine.

7. In a separate bowl, combine the honey and pectin powder. Mix well and set aside.

8. Bring raspberry pulp to rolling boil over high heat. Add honey-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return jam to a boil, then remove from heat. Using a pair of tongs, carefully remove and discard the vanilla bean pod.

9. Remove hot jars from canner and fill jars with jam, 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).

10. 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.)

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

12. Allow jars to cool undisturbed for 12 to 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.

Recipe and photos by Allison Carroll Duffy

You will find the recipe only (with fewer pictures) here.

You will find our Pomona’s Day Give Away (book, pectin, jars, funnel), which is happening August 5 through August 13, 2014, here.

August 2014 — Giveaway to Celebrate Pomona’s Day! Scroll Down to See Winners . . .

Pomona full size

Pomona, our namesake, was the Roman goddess of fruitful abundance. Her name comes from the Latin word pomum, “fruit,” specifically orchard fruit. Pomona watches over and protects fruit trees and cares for their cultivation. Her festival day is August 13.

In her honor, Pomona’s Pectin and Fillmore Container have put together a gift pack for 2 lucky winners. Each winner will receive –

From us:
~ A copy of Preserving with Pomona’s Pectin by Allison Carroll Duffy (75 inspiring low-sugar jam, jelly, preserve, conserve, and marmalade recipes)
~ A box of Pomona’s Pectin.

Preserving with Pomona Pectin cover

 

From Fillmore Container:
One case of Orchard Road regular mouth 8-oz jelly jars (6 jars)
~ One pack of Orchard Road regular mouth lids and bands (6 per pack)
~ One regular mouth stainless funnel

Orchard Road jars & funnel

Orchard Road jars & funnel

Also in the spirit of celebration, we are sharing with you the recipe for Gingered Lemon-Fig Preserves from Preserving with Pomona’s Pectin (see below for the recipe).

This Giveaway is open to anyone with a mailing address in the U.S. or Canada who is 18 years or older. The entry dates are from August 5 through August 13, 2014 (Pacific Daylight Time).

There is nothing special you need to do to enter the Giveaway. Everyone gets 2 free entries.

If you’ve never entered a Rafflecopter Giveaway, click here for a video and diagram of how it works.

Leaving a comment on this blog post does not enter you into the Giveaway, but of course we always love to get your comments!

Winners will be randomly chosen. We will email the winners to send us their mailing address. The names of the winners will be posted on the Pomona’s Pectin website blog 48 hours after the giveaway ends.

Enter the Giveaway using the box below.

a Rafflecopter giveaway

Get the Gingered Lemon-Fig Preserves recipe.

Gingered Lemon-Fig Preserves from "Preserving with Pomona's Pectin" by Allison Carroll Duffy.

Gingered Lemon-Fig Preserves from “Preserving with Pomona’s Pectin” by Allison Carroll Duffy.

 

Read Allison’s August 2014 guest blog post and brand new recipe for Seedless Raspberry-Honey-Vanilla Jam.

Visit Fillmore Container’s website. They are a purveyor of all kinds of containers & closures, canning accessories, party supplies, and candle supplies. They also sell Pomona’s Pectin!

Gingered Lemon-Fig Preserves

Gingered Lemon-Fig Preserves from "Preserving with Pomona's Pectin" by Allison Carroll Duffy.

Gingered Lemon-Fig Preserves from “Preserving with Pomona’s Pectin” by Allison Carroll Duffy.

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013).

Allison says: In this spectacular preserve, a touch of heat from the ginger and a little tartness from the lemons beautifully highlight the lushness of fresh, ripe figs. Try serving sandwiched between gingersnap cookies to accentuate its flavor profile. To ensure proper acidity levels, be sure to use commonly available, full-acid lemons such as Eureka or Lisbon lemons in this recipe.

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 may be stored in the refrigerator for future use.

Yield: 4 to 5 half-pint (8-ounce) jars

Gingered Lemon-Fig Preserves Ingredients

2 pounds ripe figs
2 tablespoons peeled, finely grated ginger root
7 medium lemons, divided
4 teaspoons calcium water
1¼ cups sugar
3 teaspoons Pomona’s Pectin powder

Gingered Lemon-Fig Preserves Directions

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Rinse figs, remove stems, and slice them in half lengthwise. (Cut them into smaller pieces if you prefer, or if you’re working with large figs.) Combine figs in a saucepan with grated ginger.

3. Wash lemons thoroughly. Using a vegetable peeler, slice off long pieces of the exterior of some of the lemon peels, avoiding the inner white part. Then, using a chef’s knife, slice these pieces into very thin strips about 1-inch long. Repeat this process until you have accumulated ¼ cup of thin, 1-inch long strips. Add these strips to the fig mixture.

4. Slice lemons in half and squeeze out their juice, discarding the remaining peels. Divide the juice, setting aside 1/3 cup for later use. Add the remaining quantity to the fig mixture.

5. Bring the fig mixture to a boil over high heat, reduce heat, and simmer, covered, for 12 to 15 minutes or until lemon peels are soft, stirring occasionally. Remove from heat.

6. Measure 4 cups of the cooked fig mixture and return the measured quantity to the saucepan. Add the reserved 1∕3 cup lemon juice and calcium water and mix well.

7. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

8. Bring fig mixture back to a full boil over high heat. Slowly add pectin sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the preserves come back up to a boil. Once the preserves return to a full boil, remove from heat.

9. Can Your Preserves: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

TIP: Grate That Ginger!
Using a paring knife or a vegetable peeler, slice the thin, brown skin off a chunk of fresh, firm ginger root. Then, using a fine mesh grater, grate the ginger root. Don’t peel the whole root at once—continue to peel as you go along, so that you don’t peel more than you need. Grating the ginger will create a good bit of juice; be sure to incorporate it into your measured quantity of grated ginger.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

Print

Seedless Raspberry-Honey-Vanilla Jam

cropped raspberry jam on breadSeedless Raspberry-Honey-Vanilla Jam is a low-honey 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. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

She says: “This jam is smooth in the way that a jelly is, but it has much more body since it’s made from the pulp of the fruit, not just the juice (as is the case with most jellies). For the sweetest, richest-tasting jam, be sure to use berries that are fully ripe.”

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Seedless Raspberry-Honey-Vanilla Jam Ingredients

3 level quarts of raspberries
1 vanilla bean
2 teaspoons calcium water
1 cup honey
2 teaspoons Pomona’s Pectin powder

Seedless Raspberry-Honey-Vanilla Jam 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. Pick through raspberries, discarding any stems. If raspberries look clean, rinsing them is optional.

3. Place berries in a large bowl and mash them thoroughly (a potato masher works well for this).

Mashing with little sieve4. Place a mesh strainer over a large bowl, and transfer mashed berries into the mesh strainer. Press the mashed berries through the strainer (the back of a wooden spoon, as well as clean fingers, works well for this), so that the raspberry pulp goes through the strainer into the bowl below, while the seeds remain in the strainer.

5. Measure out 4 cups of the raspberry pulp (you may have some left over; if so, you can use it for something else.) Pour the measured pulp into a large sauce pan.

6. Slice vanilla bean pod in half lengthwise, then scrape out the seeds (a paring knife works well for this). Add the vanilla seeds, along with the pod itself, to the raspberry pulp. Add the calcium water as well, and stir to combine.

7. In a separate bowl, combine the honey and pectin powder. Mix well and set aside.

8. Bring raspberry pulp to rolling boil over high heat. Add honey-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return jam to a boil, then remove from heat. Using a pair of tongs, carefully remove and discard the vanilla bean pod.

9. Remove hot jars from canner and fill jars with jam, 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).

10. 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.)

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

12. Allow jars to cool undisturbed for 12 to 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.

Recipe and photos by Allison Carroll Duffy

Find the blog post attached to this recipe (with more pictures) here.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

Print

What to do? Make jam with Pomona’s!

With a bumper crop of berries hanging on our bushes, our freezer was soon too full to accommodate any more. What to do? Make jam with Pomona’s!

I have been a fan of this pectin since 2005 and can’t say enough about how easy it is to use and how helpful Connie has been on the Jamline when I got myself into a wee bit of a jam jam.

I’m impressed with how the website has grown to be even more informative and organized! Good job!

Carol Entin
Rehoboth, MA
August 2, 2014

Rose Petal Jelly

Contributed by Chrissy Hyde, Rose Petal Jelly is a low-sugar cooked jelly 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.

Chrissy says, “Rose Petal Jelly is very popular with the Persian and Eastern European communities that often use roses in cooking. A friend of mine who spent time in Moldova (a landlocked country in Eastern Europe located between Romania to its west and Ukraine to its north, east, and south. Its capital city is Chișinău) asked me to try and re-create the Rose Petal Jelly she had while there. When she tasted it, she said it was just as she remembered! It was heavenly on a plain scone.”

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Rose Petal Jelly Ingredients

4½ cups hot (not boiling) water
1 cup dried dark pink rose petals (see Note below)
3½ teaspoons calcium water
½ cup lemon juice
1¾ cups sugar
3½ teaspoons Pomona’s Pectin powder

Note about rose petals: This recipe is written for dried rose petals, not fresh. Chrissy says: “Be sure they have not been sprayed with any chemicals. I purchased my dried rose petals at Spice & Tea Exchange. Break off and discard any large white pieces. The white part of the rose will make your jelly bitter.”

Rose Petal Jelly 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. Boil water and allow it to cool for 5 minutes before pouring over the rose petals in a sauce pan or heat proof bowl with lid. Cover and allow the petals to steep for 20 minutes.

3. Using a food mill, a fine mesh strainer, or cheesecloth, drain and discard the rose petals, reserving the infused water.

4. Measure 4 cups of infused water into a sauce pan. (If necessary, add extra water to meet this measurement.)

5. Add calcium water and lemon juice, and mix well.

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

7. Bring mixture in sauce pan to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly 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.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

Print

Jam Notes: Rhubarb & Cherries — Oh So Good!

 

June 2014 – #9

Rhubarb & Cherries — Oh So Good!

By Allison Carroll Duffy young boy cutting rhubarb

I love rhubarb season. Here in Maine, rhubarb is one of the earliest fresh green edibles to emerge from the soil each spring, so it’s always a much-anticipated treat.  It’s delicious in pie, in jam, or simply stewed with a little honey.

Its sour, slightly astringent tang also makes it a perfect partner for sweeter fruits.  Strawberries and rhubarb are a classic combination, but lately I’ve been itching to try some other pairings.  Sweet cherries are a favorite of mine, and while they’re not in season here in Maine yet, some readers in warmer climates may have local cherries available, so I thought I’d give Cherry-Rhubarb Jam a go.

plate of cherries

And what a treat it is! The jam is a beautiful deep, rich red, and the cherries are sweet enough to offset the tartness of the rhubarb without having to add a lot of extra sugar. Be sure to use sweet cherries (Bing cherries, for example), not sour cherries.
trimming rhubarb stalks
To remove the cherry pits, 
you can use a pitter if you have one, but it’s not necessary; simply slice the cherries in half with a paring knife and pick out the pits. To chop the pitted cherries, I use a chef’s knife, but you can also chop them in a food processor.

As for the rhubarb, select fresh, firm stalks.  Most rhubarb for sale at farmers’ markets or grocery stores has already been trimmed, but if not (or, if you’re harvesting it yourself) be sure to trim it thoroughly, completely removing and discarding all leaves.  The stalks are the only part you want to use, as the leaves themselves are poisonous.

Typically, the stalks are similar in size to celery stalks, though this can vary.  The color varies also, from green to red and anywhere in between. For the deepest red jam, select stalks that are red rather than green.  In terms of taste and texture, though, both work equally well – and both make delicious jam.  Try this jam swirled into yogurt or on top of vanilla ice cream . . . oh so good! 

Sweet Cherry-Rhubarb Jam Ingredients:

1¼ pounds sweet cherries
1 pound trimmed rhubarb stalks
½ cup water
2 tablespoons lemon juice
3 teaspoons calcium water
1¼ cups sugar
2 ½ teaspoons Pomona’s Universal Pectin Powder
~~~~~

Strawberry-Vanilla Preserves from Preserving with Pomona’s Pectin by Allison Carroll Duffy

Did You Know?

A preserve is different from a jam! “In a preserve the fruit remains more whole; small berries or cherries are left as is, and larger fruits, such as apples or peaches are cut into uniform chunks,” says Allison Carroll Duffy in Preserving with Pomona’s Pectin.

The fruit is then suspended in jelled liquid, as you can see in the photo above. When making a preserve, you can use a smaller amount of Pomona’s Pectin because you are only jelling the liquid not the fruit.

To illustrate, here are the ingredients for Allison’s recipe for Strawberry-Vanilla Preserves, excerpted from Preserving with Pomona’s Pectin.

Strawberry-Vanilla Preserves Ingredients

2¼ pounds strawberries
½ cup water
1 vanilla bean
1½ teaspoons calcium water
1¼ cups sugar
1½ teaspoons Pomona’s Pectin powder

And here is the complete recipe — Enjoy!

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  The   Jam   (S)pot

Puts the Spotlight on a Pomona’s Jam Maker
Katharine Salzberger, Jam Maker in Chief for her small and successful business (Oh, Wow! Gourmet Foods) in Longmont, Colorado, began making jam in 2013. Looking for a way to preserve her garden produce, especially the fresh herbs, she came up with low-sugar “herbal fruit spreads,” like Blueberry Basil, Strawberry Mint, Peach Ginger, and Four Berry Rosemary.

After starting with grocery store pectin, Katharine got frustrated and found Pomona’s Pectin online. She says, “Using Pomona’s changed my business. . . .We were no longer slaves to thermometers and could easily scale our recipes. Now our products set properly each and every time. We love the idea of making a very small test batch and then being able to instantly scale the recipe as needed.

“Our most popular flavor is Four Berry Rosemary. When people taste it, they can’t help but exclaim ‘Oh, Wow!'”

Blueberry Basil is popular too.Katharine’s recipe for a Blueberry Basil Frozen Margarita is made with her jam. 

Oh, Wow! Gourmet Foods jams are available both online on Facebook and at local farmers’ markets (click on Locations tab on their website) in Boulder, Longmont, and Frederick, CO.

Continue reading about Katharine’s business and her advice for starting your own jam-making business . . .

Pomona’s News

Connie and Mary Lou had 2 winter projects:

1. My Jam Didn’t Jell — Can I Fix It? is now available for your problem-solving pleasure on the Learn Page of our website. Feel free to give it a look before calling the Jamline. But, as always, we are happy to speak with you when you call.

2. We re-organized the website FAQs. Our goal was to make it easier for you to find answers to your questions. We hope we accomplished it!

Canadians can now buy Pomona’s directly from our website. Just go to the Order Page and click on Canada.

Looking for more summer jam recipes? Here are some good ones from our website:

Chocolate Berry Jam
Raspberry-Blueberry Jam
Strawberry-Jalapeno Jam
Ginger-Peach Jam
Strawberry Jam Sweetened with Juice Concentrate
RhubyRazz Jam
Apricot-Pineapple Jam
Honeyed Strawberry-Ginger Preserves
Gooseberry Jelly
Chokecherry Jelly

or just visit our website Recipes page for many more!

~~~~~ We Love Your Feedback! Let us know what you think of Jam Notes. Are there jamming-related topics you would like to read more about? Do you have a recipe for jam, or anything else you make with Pomona’s, to share? Email info@pomonapectin.com, and Happy Jamming!

Master Food Preservers Have a Mission – Teaching About Canning Safety

With the current explosion of interest in home food preservation – be it pickling, jamming, fermenting, or freezing – where are home preservers supposed to go for answers to their questions? Who out there has the most up-to-date understanding of food safety issues and approved practices?

Yes, you guessed it – your local Master Food Preserver (or MFP), trained by your local County Extension Office, and now a willing volunteer to answer your questions over the phone; teach classes; staff tables at Farmers’ Markets, County Fairs, and other such venues; and even make presentations to church groups and other organizations.

Never heard of a Master Food Preserver? Well, either had I until I started working with my sister Connie to bring you Pomona’s Pectin. So I decided to interview a few MFPs to find out who they are, how they got to be MFPs, what they do, and how you, if you’re interested, can follow in their footsteps.

I heard from MFPs in Washington, California, Idaho, Indiana, and Maine. Below is a summary of what I learned. For more detail about a particular state, click on that state. For information about states not included, search the internet, give a call to your County Extension Office, or go to their website.

What is an MFP and how do you become one? MFPs complete extensive training: usually spending around 40 hours in the classroom, studying assigned reading materials, and participating in hands-on training. The focus is food safety and food preserving methods. To be certified, an MFP must pass a written exam and commit to a number of volunteer hours in the community.

An MFP’s mission is then to help educate the public in a variety of ways, under the supervision of their Country Extension Office. To become an MFP, you need to learn about your local County Extension program, sign up, and likely pay a small fee for materials.

What are the qualities of a good MFP? Good MFPs: (1) have more than a passing interest in food safety and food preservation; (2) have the desire and time to volunteer for community service; (3) are curious, analytical, and personable; (4) like to teach and can communicate well; (5) have a passion for food preservation, people and fun!

Becoming an MFP means joining a community of like-minded individuals, both men and women. If you’re interested, there’s no time like the present!

Tales from the Jamline . . .

Rrrrring! goes the telephone. “HELP,” says the caller — “I used Turbinado sugar to make my jam and the pectin clumped when I added it to the hot fruit mixture. What happened?

Because Pomona’s Pectin is pure pectin powder and not already mixed with sugar or dextrose, it will clump when it comes into contact with liquid. That’s why it’s necessary to mix the pectin thoroughly into the sweetener or dissolve it in hot water or juice in a blender before adding it to the hot fruit mixture.

Photo by warrenski flickr.com

With Turbinado, or any other large-crystal sugar, first you need to pulverize it to a smaller grain in your food processor or blender, and THEN measure out the amount of sugar you want. This both insures that your measurements are accurate and that the pectin mixes in well.

If your pectin clumped when you added it to your fruit mixture, and you have chewy clumps in your jam or your jam didn’t jell well, visit the new page on our website: My Jam or Jelly Didn’t Jell — Can I Fix It? And scroll down to the Sweetener Problems section.

Photo by warrenski flickr.com http://creativecommons.org/licenses/by-sa/2.0/ 

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Pomona’s Partners

Pomona’s is a small, family-owned and run enterprise. Three of us do it all (Connie Sumberg, Mary Lou Sumberg and Paul Rooney), along with our wonderful packaging and fulflillment partner in Denver, CO, Western Innovations.

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Copyright © , All rights reserved. Jam Notes is published 3 times each year: February, June, and September,  with occasional short updates containing new recipes in April, August, and November.                                        

 

California Master Food Preserver Program

Four Master Food Preservers from California shared their experiences with us. The information below is a composite of their answers to the interview questions.

What exactly is a Master Food Preserver?
In California, University of California Cooperative Extension Master Food Preserver volunteers (MFPs) are unpaid staff members of the University of California and work through the UC Cooperative Extension program (UCCE) to educate the community on the safe practices of food preservation, including pickling, fermenting, dehydrating, canning and more. We are under the umbrella of the University of California Department of Agriculture and Natural Resources (UCANR).

A Master Food Preserver has participated in a training program (includes reading materials, lectures, tests, and hands-on training) taught by the cooperative extension office in their county. The program’s purpose is to promote safe home food preservation by training individuals (MFP’s), who then become volunteer teachers/advisors in the community. The emphasis of the program is volunteerism. There is an annual commitment to volunteer and continuing education hours that must be maintained to be a certified Master Food Preserver.

Some of the activities MFPs are chartered with:
• Answering consumer phone and email questions about food preservation
• Working in the community as local food preservation specialists
• Staffing information booths and demonstrating USDA-approved home food preservation methods at local fairs and events
• Writing articles for local publications and newsletters
• Teaching classes on various food preservation and food safety topics
• Testing pressure canner gauges for accurate use

Who do you recommend to become an MFP?
Anyone who enjoys, or thinks they would enjoy, learning about food preservation and also sharing that knowledge in and around their community. But, it’s important to have more than just a passing interest in food preservation because the purpose of the program is to become certified to teach others and the instruction (lectures, quizzes, final exam, etc.) is approached a bit like a college class. Also, there is a charge for materials. Unless a person is prepared to complete the requirements and then “give back to the community” upon completion, I would not recommend it. The MFP program is not recommended for someone who is simply looking for food preservation classes; the MFP program is designed to give back to our community.

What do you love about being a Master Food Preserver?
I love being an MFP – for a long list of reasons! Contributing to the community in the role of “trusted advisor” is very gratifying. I get to talk to a diverse group of people about their different preserving interests and projects. Living where we do in California, we have a wonderful legacy of agriculture and home food production, and I see the richness of it in these conversations. For example, last summer we staffed a booth at a local pumpkin festival and I had a conversation with a gentleman who described his grandfather’s recipe for pickled figs. (Fig trees grow here like weeds.) The pride that the gentleman had in his heirloom recipe was clear and it was awesome to hear about it.

Did it lead to a paying job or a volunteer job for you?
For all, it is a volunteer job. In California, MFPs are technically not permitted to make any income or earnings if we advertise ourselves as members of the MFP group.

Where can someone get more information about the U. of California Cooperative Extension Master Food Preserver program?
Currently, the process to become a certified MFP in California varies among the counties that have the program (Humboldt, Central Sierra, Sacramento, San Bernardino, Orange County, and Los Angeles). Effective the first of this year it is now a “state-wide” program and there will be more counties coming on-line in the future. Statewide standards are in process and will be in place next year. Because of the recent surge in interest in food preservation, UC Extension is ramping up to start new MFP volunteer programs throughout the state. Sacramento County was the first in California in 1983.

This link will take you to the U. of California Cooperative Extension Master Food Preserver webpage.

Idaho Master Food Preserver Information

Eight Master Food Preservers (also known as Master Food Safety Advsiors) from Idaho shared their experiences with us. The information below is a composite of their answers to the interview questions.

What exactly is a Master Food Preserver?
A volunteer who has attended 6 weeks of classes taught by trained food safety faculty of the University of Idaho Extension program in order to be certified to educate others in food safety, food preparation and preservation, and food-related emergency preparedness. They have passed the final test and completed the required 30 hours of volunteer work in the community in their first year. After that, they are required to complete 20 hours of volunteer work each year.

Who do you recommend to become an MFP?
Someone who loves food and is interested in food safety. It’s important to have good people skills, be willing to work with anyone, and be able to explain information clearly. An MFP needs to have the time to complete the volunteer hours required and the desire to give back to the community.

What is enjoyable to you about being a Master Food Preserver?
Ongoing monthly trainings on a wide variety of topics; knowing how to preserve food that is safe for me and my family and feeling knowledgeable to share safety information with others; friendships with other volunteers; doing the volunteer work itself; networking with other preserving “foodies.”

Did it lead to a paying job or a volunteer job for you?
For all, it is a volunteer job.

Where can someone get more information about the U. of Idaho Extension Master Food Preserver program?
Look in the newspaper; watch the website for signup times; the Western Idaho Fair; visiting the extension office; a flyer in the library.

This link will take you to the U. of Idaho Extension Master Food Preserver webpage.

Indiana Master Food Preserver Information

Jody Taylor, a Master Food Preserver in Franklin, Indiana, and member of the Johnson County Homemakers’ Extension Club since 2010, had this to say about the Indiana Master Food Preserver program.

What exactly is a Master Food Preserver?
Someone who has successfully completed the Master Food Preserver Training Program. The program in our area is offered by the local extension educator through the Purdue Extension Service/Johnson County Indiana. The course consists of a 40-hour training program, which includes lecture, group discussion, hands-on lab, and preservation processing, and concludes with a written exam assessing one’s knowledge of the information learned. The purpose of the class is to increase the participants knowledge of the following areas:

a. Food Safety
b. Freezing Foods
c. Boiling Water Bath Canning
d. Pressure Canning
e. Drying Foods
f. Fermented and Pickled Products
g. Jams and Jellie Products

How did you become a Master Food Preserver?
I originally found out about our local MFP program in our local newspaper. I became interested in order to further my knowledge of food safety and canning. I grew up watching and helping my aunt with canning on her farm during the summers of my childhood. After moving to the country with my own family and growing fruits and vegetables, I had the desire to preserve the food we were raising and pursue a level of self-sufficiency.

By taking the MFP course, I began my journey with home canning, which has led to my involvement with other courses offered by our state extension program. These have included: Backyard Fruit Growers, Home Based Food Vendor, Introduction to Starting a Specialty Food Business in Indiana, Master Gardening Program, and a Pastured Poultry Series Webinar. However MFP is definitely an onsite, hands-on, learning experience and requires a substantial time commitment, but is well worth the effort. Indiana is blessed with Purdue University, which offers a wealth of knowledge and resources to our state.

What do you do as an MFP?
As an MFP, I utilize the training I received to make products for our family that include salsas, pickes, relishes, canned fruit, pie fillings, flavored vinegars, jams/jellies, fruit syrups and sauces, and dried fruits/vegetables and herbs.

Who do you recommend to become an MFP?
Anyone with an interest in the area may apply for the class whether she/he is a beginner or experienced home food preservationist. I would recommend becoming an MFP to anyone with a desire to can whether for family or the public. Through the years, canning has become a “dying art.” No longer is it a necessity for survival and those who grew up with it are dying.

It is really time for those of us remaining to revitalize the spirit of independence and self-sufficiency that comes with growing and/or preparing our own food. Not only is it more fresh, delicious, and economical, but it grounds us to the world we live in. No longer must we be just consumers, we can produce!

Did it lead to a paying job or a volunteer job for you?
Being an MFP has given me critical food safety knowledge so I can provide safe, delicious products to my family and our local community through my involvement with our local farmers’ market. This has led to my own small business start-up company known as Boys And Berry Farm, LLC. The primary products offered by my company are a wide variety of jams and jellies. Current inventory includes over 40 varieties of fruit-based jams and also pepper jellies.

As a home-based vendor, I am limited in what I can sell to the public based on our Indiana legislation, House Enrolled Act 1309. This states that home-based vendors are limited to high-acid canning via boiling water bath due to public safety concerns, primarily regarding botulism. For example, home pressure-canned green beans are not allowed. Canning of that nature requires a retail procedure and a commercial kitchen for processing.

My bio includes being a physical therapist, but I have been a stay-at-home mom for a number of years, raising our three boys. Launching my home-based business has turned my hobby into a profitable endeavor from which I receive a tremendous amount of enjoyment and creative fulfillment. It has been a very rewarding experience as a way of connecting with our local community.

 

Maine Master Food Preserver Information

Allison Carroll Duffy, author of Preserving with Pomona’s Pectin and her own CanningCraft website, and a Master Food Preserver in Maine, had this to say about the Maine Master Food Preserver program.

What exactly is a Master Food Preserver?
A Master Food Preserver is someone who is trained through a Master Food Preserver Program, offered through certain state extension offices. It is an in depth program, about 40 or so hours of training, over a period of several months. Training includes many aspects of food preservation, such as canning, drying, freezing, fermenting, and root cellaring. After completing the training, first year MFPs are required to give at least 20 hours of volunteer service as an MFP. In subsequent years, MFPs are required to give a minimum of 10 hours of volunteer service per year to remain in good standing as an MFP.

How did you become a Master Food Preserver?
I had been growing and preserving food for almost 10 years prior to my MFP training, but all of my food preservation learning had been through books or learning by doing on my own. I always loved preserving and decided I wanted more in-depth knowledge on the subject, so I decided to take the MFP training course.

How did you find out about the program in Maine?
I found out about the MFP program though a mention on a group listserve I participate in. Someone who is interested can call the Maine MFP program at the University of Maine Cooperative Extension in Falmouth, Maine or visit the U. of Maine Master Food Preserver web page.

What specifically do you do as an MFP?
I volunteer at various events organized by our local MFP program — for example, I might staff the MFP booth at a fair or do a preserving demo at a local event.

Who do you recommend to become an MFP?
Anyone with at least a little bit of food preservation experience who is interested in deepening their knowledge of food preservation, and who has an interest in sharing their knowledge with others. The MFP training does not require any previous knowledge, but because it’s a very in-depth course and requires an additional volunteer commitment, I think it’s a good idea to be sure that you really enjoy food preservation before making the commitment.

Did it lead to a paying job or a volunteer job for you?
I continue to do some volunteer work as an MFP, but my hope in becoming an MFP was always that it would eventually lead to paying work. And fortunately it did. I wrote a book on canning and jam-making in partnership with the folks at Pomona’s Pectin, and I teach classes and workshops on food preservation. Prior to taking my MFP course, I already had a background in food, and my MFP training was a great addition to my education, really contributing to getting my food-related work/business off the ground.

Washington Master Food Preserver Program

Four Master Food Preservers from Washington shared their experiences with us. The information below is a composite of their answers to the interview questions.

What exactly is a Master Food Preserver?
In Washington State, Master Food Preservers are trained volunteers who conduct outreach education through Washington State University (WSU). In order to be a trained volunteer, a person must complete the training program (over 30 hours of classroom instruction plus laboratory), and complete oral and written exams. Once certified as a volunteer, an MFP is considered an unpaid employee of WSU, and so is covered by liability insurance while conducting business.

MFPs commit to 50 hours of volunteer time as part of the program, providing assistance to County and State Extension faculty in educating the public on up-to-date, research-based food safety/preservation techniques, with an emphasis on handling and preserving food safely for optimum quality. No specific education is necessary, but you must be 18 years old.

Volunteers must be re-certified every year. The MFP program was started in Washington State, being modeled after the Master Gardener program. The first year of the program was 1976.

What specifically do MFPs do?
We staff information booths at farmers’ markets, county fairs, and festivals; teach classes; give demonstrations; mentor new canners; write blogs; do Facebook and Pinterest pages. We answer questions from phone calls, test pressure gauges, distribute print materials, do television and radio shows. We may do presentations to church groups or other volunteer organizations

Who do you recommend to become an MFP?
Anyone who has a passion for food preservation, people, and fun! Someone who can deliberate and is curious, analytical, and personable. Our job is serious business, but we can have fun while doing it!

What do you love about being a Master Food Preserver?
Talking to the public about their experiences and how they might improve their food preservation practices. The sense of community and the willingness of MFPs to help others. Being a “citizen scientist” with expertise in food preservation.

Where can someone get more information about the Washington State Master Food Preserver program?
Contact your county Cooperative Extension office. Twenty-five years ago there were MFP programs all across the state. Today there are only two active offices – Benton County and Clark County – call one of those.

This link will take you to the Clark County Master Food Preserver webpage. This link will take you to the Benton County Master Food Preserver webpage.

CanningCraft Creates: Sweet Cherry-Rhubarb Jam

Allison Carroll Duffy

Allison Carroll Duffy

I love rhubarb season. Here in Maine, rhubarb is one of the earliest fresh green edibles to emerge from the soil each spring, so it’s always a much-anticipated treat. It’s delicious in pie, in jam, or simply stewed with a little honey.

Its sour, slightly astringent tang also makes it a perfect partner for sweeter fruits. Strawberries and rhubarb are a classic combination, but lately I’ve been itching to try some other pairings. Sweet cherries are a favorite of mine, and while they’re not in season here in Maine yet, some readers in warmer climates may have local cherries available, so I thought I’d give Cherry-Rhubarb Jam a go.

 

cherries

And what a treat it is! The jam is a beautiful deep, rich red, and the cherries are sweet enough to offset the tartness of the rhubarb without having to add a lot of extra sugar. Be sure to use sweet cherries (Bing cherries, for example), not sour cherries.

To remove the cherry pits, you can use a pitter if you have one, but it’s not necessary; simply slice the cherries in half with a paring knife and pick out the pits. To chop the pitted cherries, I use a chef’s knife, but you can also chop them in a food processor.

cutting rhubarbAs for the rhubarb, select fresh, firm stalks. Most rhubarb for sale at farmers’ markets or grocery stores has already been trimmed, but if not (or, if you’re harvesting it yourself) be sure to trim it thoroughly, completely removing and discarding all leaves. The stalks are the only part you want to use, as the leaves themselves are poisonous.

 

trimmed rhubarbTypically, the stalks are similar in size to celery stalks, though this can vary. The color varies also, from green to red and anywhere in between. For the deepest red jam, select stalks that are red rather than green. In terms of taste and texture, though, both work equally well – and both make delicious jam.

 

Try this jam swirled into yogurt or on top of vanilla ice cream . . . oh so good!

cherry-rhubarb jam-yogurt

 Sweet Cherry-Rhubarb Jam

Sweet Cherry-Rhubarb Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Sweet Cherry-Rhubarb Jam Ingredients

1¼ pounds sweet cherries
1 pound trimmed rhubarb stalks
½ cup water
2 tablespoons lemon juice
3 teaspoons calcium water
1¼ cups sugar
2 ½ teaspoons Pomona’s Universal Pectin Powder

Sweet Cherry-Rhubarb Jam 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 the cherries, remove and discard stems and pits, then chop the cherries.

3. Rinse the rhubarb stalks, slice them into thin, length-wise strips, then dice. In a saucepan, combine diced rhubarb with the ½ cup of water and bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, for approximately 5 minutes, or until rhubarb is soft. Remove pan from heat, then mash the rhubarb.

4. Measure 2 cups of the chopped cherries, and 2 cups of the mashed rhubarb. If you have extra, save it for another use. Pour the measured amounts of cherries and rhubarb into a sauce pan. Add lemon juice and calcium water and stir to combine.

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

6. Bring the cherry-rhubarb mixture 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 the mixture to a boil, then remove it from the heat.

7. Remove hot jars from canner and fill jars with jam, 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).

8. 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.)

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

10. Allow jars to cool undisturbed for 12-24 hours. 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.

Recipe and photos by Allison Carroll Duffy

Strawberry-Vanilla Preserves

StrawberryVanillapreserves smallExcerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013).

Allison says: With ripe, in-season strawberries, combined with a smooth, exotic note of fresh vanilla, this preserve is nothing short of heavenly. It will add a bit of flair to the breakfast table (or bagel) of course, but it’s also great in desserts—try it on top of a biscuit with a bit of whipped cream for a spectacular strawberry-vanilla shortcake! The berries in this preserve tend to float to the top during canning, so mix it up well before serving.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Strawberry-Vanilla Preserves Ingredients

2¼ pounds strawberries
½ cup water
1 vanilla bean
1½ teaspoons calcium water
1¼ cups sugar
1½ teaspoons Pomona’s Pectin powder

Strawberry-Vanilla Preserves Directions

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

2. Rinse strawberries and remove stems.

3. Combine strawberries and the ½ cup of water in a large saucepan. Using a paring knife, slice the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla seeds and the bean pod itself to the strawberries. Bring the mixture to a boil over high heat, reduce heat, and simmer, covered, for 3 to 4 minutes, stirring occasionally. Stir carefully—you don’t want to crush the berries. Remove from heat.

4. Measure 4 cups of the cooked strawberry mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add calcium water and mix well.

5. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

6. Bring strawberry mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the preserves come back up to a boil. Once the preserves return to a full boil, remove the pan from the heat. Using tongs, carefully remove the vanilla bean pod from the preserves and discard.

7. Can Your Preserves: Remove jars from canner and ladle hot preserves into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

TIP: Shapely Strawberries
Unlike jams, which usually require that you mash the fruit, when you’re making preserves, the idea is to keep individual pieces of fruit (or uniformly cut pieces of fruit) mostly whole and intact. For strawberries, small or average-size berries are ideal, though larger berries will work—simply slice them in half if they are too big. To help avoid mashing delicate fruit unintentionally, use a wider saucepan so that fruit has room to spread out and cook evenly without a lot of stirring. And when you do stir, stir with a back-and-forth motion, rather than an up-and-down motion—this way you’ll be less likely to crush the berries.

Recipe by Allison Carroll Duffy

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Sweet Cherry-Rhubarb Jam

cherry-rhubarb jam-yogurtSweet Cherry-Rhubarb 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. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

She says: The jam is a beautiful deep, rich red, and the cherries are sweet enough to offset the tartness of the rhubarb without having to add a lot of extra sugar. Be sure to use sweet cherries (Bing cherries, for example), not sour cherries.Try this jam swirled into yogurt or on top of vanilla ice cream . . . oh so good!

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Sweet Cherry-Rhubarb Jam Ingredients

1¼ pounds sweet cherries
1 pound trimmed rhubarb stalks
½ cup water
2 tablespoons lemon juice
3 teaspoons calcium water
1¼ cups sugar
2 ½ teaspoons Pomona’s Pectin powder

Sweet Cherry-Rhubarb Jam 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 the cherries, remove and discard stems and pits, then chop the cherries.

3. Rinse the rhubarb stalks, slice them into thin, length-wise strips, then dice. In a saucepan, combine diced rhubarb with the ½ cup of water and bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, for approximately 5 minutes, or until rhubarb is soft. Remove pan from heat, then mash the rhubarb.

4. Measure 2 cups of the chopped cherries, and 2 cups of the mashed rhubarb. If you have extra, save it for another use. Pour the measured amounts of cherries and rhubarb into a sauce pan. Add lemon juice and calcium water and stir to combine.

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

6. Bring the cherry-rhubarb mixture 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 the mixture to a boil, then remove it from the heat.

7. Remove hot jars from canner and fill jars with jam, 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).

8. 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.)

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

10. Allow jars to cool undisturbed for 12-24 hours. 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.

Recipe and photos by Allison Carroll Duffy

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Blueberry Basil Frozen Margarita

Blueberry Basil Frozen Margarita

Blueberry Basil Frozen Margarita

Katharine Salzberger of Oh, Wow! Gourmet Foods shares her recipe for a cool summer drink.

You can purchase Oh, Wow! Gourmet Foods Blueberry Basil herbal fruit spread on their Facebook Page.

Blueberry Basil Frozen Margarita Ingredients

1 part of your favorite tequila
1 part Triple Sec
1 part Margarita Mix
1 Tablespoon of Oh, Wow! Gourmet Foods Blueberry Basil herbal fruit spread
Ice

Blueberry Basil Frozen Margarita Directions

Place all ingredients in a blender and blend away. Pour into your favorite Margarita glass (rimmed with sugar optional) and enjoy!

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Jam Notes: Oh, Wow! Gourmet Foods — Starting a Jam-Making Business

Katharine at the marketKatharine Salzberger of Oh, Wow! Gourmet Foods responds to a few questions about her business and her tips for getting started on your own.

When did you first make jam?
We began making jam in 2013 as an exercise in canning food from our own garden. When we gave it to friends and family, they all insisted we should sell it. Our business started almost immediately after. We make low sugar herbal fruit spreads, not “traditional sugar” jams. When we are doing a tasting demo, we tell customers that with the low amount of sugar and the addition of fresh herbs, our herbal fruit spreads can be used in recipes both sweet and savory, from breakfast to cocktails. They are always amazed when we suggest “cocktails.” (See Katharine’s recipe for Blueberry Basil Frozen Margaritas.)

Would you like to share something about your creative process?
The herbs really are the inspiration for our flavor combinations. We grow our own herbs for our products and we are working with Colorado farmers to source fruit from as nearby as possible. It’s an important component for our customers to know where their food came from. There are quite a few “Locavores” in Colorado.

Fruit n Herbs for Logo

Do you have any advice for someone just getting started in the jam-making business?
Make sure you have a pretty good sized savings account if you want to go commercial. Keep in mind all the licenses, tests, equipment, graphic design, and labels needed. Also try to get into a certified commercial kitchen with a large kettle and filling machine as soon as possible to bring down your overall costs per jar. It will also reduce the amount of time you spend making your products, thereby allowing more time to round up more business.

Four Berry RosemaryAnything else you’d like to share with our readers?
Our exquisite spreads are generously packed with at least twice as much fruit as sugar, allowing the natural sweetness and fragrance of the fruit to come through in every luscious bite. The layered flavors are achieved by leaving the fresh herbs in the spread to provide the maximum herbaceous flavor experience possible.

We were able to secure a vendor space at the Boulder County Farmers Markets, the most popular and prestigious Farmers Markets in Colorado … and we did it on our first attempt after less than a year in business with the help of Pomona Pectin!

We at Pomona’s Pectin say, Congratulations Katharine — and thanks for sharing your story!

Raspberry-Blueberry Jam

Raspberry-Blueberry JamRaspberry-Blueberry Jam is a low-sugar or low-honey 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.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Raspberry-Blueberry Jam Ingredients

2 cups mashed raspberries
2 cups mashed blueberries
2 teaspoons calcium water
2 Tablespoons lemon juice
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
(I used 1¼ cups sugar.)
2 teaspoons Pomona’s Pectin powder

Raspberry-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 low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure mashed raspberries and blueberries into sauce pan.

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.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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WOW — Where Do I Start?

I have just finished processing my first batch with Pomona’s Petcin and it looks lovely. It is especially nice that I can try small batches before jumping in with both feet.

I haven’t tasted it yet and can’t imagine how it can be sweet with HALF the sugar, but it is surely worth a try.

It seemed like a lot of fussing around when I first read the instructions, but as you know, it is NOT. Now I am excited to try some other jams and use up the calcium water. I have shared what little I know with others who are into ‘jams’.

The flexbility that your product gives us is unknown with other pectins and I have a feeling this will be a long and happy relationship.

The Next Day:  We had the jam this morning with our breakfast in the back yard and it was even more amazing than I had hoped for!!! It was plenty sweet enough (even for old ‘sweet tooth me’). I will actually cut the sugar down even more next time (I had used the maximum being so sure it wouldn’t be enough!) and see how that is; I am guessing I won’t even notice the difference.

I made the Blueberry-Lavender Jam (with last year’s sad looking blueberries and some organic lavender) and it blew our minds. Next it will be the Apricot-Lavender. This is definitely the best tasting jam I have ever had.

This product should revolutionize how people make jam. I was an old school cook and believed that we needed all that sugar to preserve the product and achieve gel. Boy, was I wrong! I will never look back and am now in search of someone I can offload my ‘regular pectin’ to as well as the huge bag of sugar I bought. I won’t be using very much for my yearly jam making.

This product allows us to experiment and use different sweeteners, which was NEVER possible the old way. And it is also good value for money as you can keep the calcium water for months and make more than one batch per package depending on size and type.

You have really made my day/week/month/year!

Thanks for a GREAT product — and I love the recipes and blog!!

Yours truly,

Judi Gibbs
Vancouver, BC, Canada
May 15, 2014

Lemon Jam

photo by Michel Scalvenzi http://creativecommons.org/licenses/by-sa/3.0/

photo by Michel Scalvenzi
http://creativecommons.org/licenses/by-sa/3.0/

Lemon Jam is a low-sugar or low-honey 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.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Lemon Jam Ingredients

2 cups fresh squeezed lemon juice with pulp
2 cups water (lemon juice is too acid to jell if you do not cut it with water)
3 teaspoons calcium water
2 cups sugar OR 1 cup honey
3 teaspoons Pomona’s Pectin powder

Lemon 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 lemon juice with pulp into sauce pan.

3. Add water 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.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Jam Notes Update: Kumquat Marmalade

 

April 2014 – Jam Notes Update

Kumquat Marmalade — Winter Calls to Spring

By Allison Carroll Duffy, author of Preserving with Pomona’s Pectin

Every so often, a package of fresh fruit will arrive on my parents’ doorstep – an unexpected gift from their friend Garo who lives in California. He’s sent them fresh figs from his backyard tree several times, and a month or so ago they received a box full of gorgeous orange kumquats. They love getting the fruit but, not being jam makers, they sometimes find themselves with more than they can use.
Fortunately, I often end up with their extras! When my mom came to visit a few weeks back, she stashed a good-sized bag of the kumquats in my refrigerator, and mentioned off-handedly that maybe I could make marmalade. Later, my husband pulled out the bag and sliced up a couple of the fruits for all of us to sample. What a welcome treat they were!
In the midst of a very snowy Maine winter (yes, we still had a lot of snow and freezing temperatures throughout March!) the small golden-orange oval-shaped fruits were truly lovely to behold. What’s more, never having tried kumquats before, I was very surprised to discover that the peel is slightly sweet, and not at all bitter, while the flesh is a little sour – quite unlike other types of citrus. As soon as I tasted one, I realized that marmalade was exactly what I wanted to make with them.
I’m a big fan of marmalade, but there’s no question it can be a little bitter – especially if the recipe includes a lot of peel. Kumquat marmalade typically uses the whole fruit, including all the peel, and yet I find it to be much less bitter than other marmalades, due to the sweetness of the peel. What’s more, kumquat peels are quite thin, so they get very soft and break down a lot during the cooking process, making the texture a bit more like jam than most marmalades are.
So, if you are not normally a fan of marmalade but are craving a bit of citrus, this is the marmalade to try! I used Nagami kumquats for this recipe, one of the more popular and widely available varieties, but other types will work as well. If your local grocery store does not carry them, specialty food stores and Asian markets often have a good selection during the winter and spring months.

Kumquat Marmalade Ingredients

2 pounds kumquats
2 cups water
¼ cup lemon juice
2 teaspoons calcium water
1½ cups sugar
3 teaspoons Pomona’s Pectin powder

Full blog post & recipe here.

Additional new recipes on our website:
Strawberry Jam Sweetened with Juice Concentrate
Strawberry Jam — Unsweetened, Sweetened with Stevia Concentrate, or Very Lightly Sweetened
Guava Jam
Guava Jelly
Frozen Lemon or Lime Pie 

Have you or a friend had a problem with jell fail?
Take a look at our new website page: My Jam or Jelly Didn’t Jell — Can I Fix It?
First figure out why it didn’t jell; then learn, step-by-step, how to fix it.

Did you miss the February issue of Jam Notes with Allison’s Cold Comfort Jelly recipe and Becky Hoff’s recipes for Rose Hip Jam and Blue Spice Rombauer Jam Cake? It’s not too late!

Spring is on its way, finally — thank you for subscribing to Jam Notes and, of course, Happy Jamming from the Pomona’s Partners — Connie, Paul & Mary Lou.

Write to us at info@pomonapectin.com

Copyright © , All rights reserved.

Kumquat Marmalade

DSCN3858Kumquat Marmalade is a low-sugar cooked marmalade 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. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

She says:

If you are not normally a fan of marmalade but are craving a bit of citrus, this is the marmalade to try!

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Kumquat Marmalade Ingredients

DSCN38122 pounds kumquats
2 cups water
¼ cup lemon juice
2 teaspoons calcium water
1½ cups sugar
3 teaspoons Pomona’s Pectin powder

Kumquat Marmalade 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. Thoroughly rinse the kumquats. Then, slice each kumquat width-wise into several thin, quarter-sized rounds (a small, serrated knife works well for this). Remove and discard the seeds as you are working.

DSCN3829

3. Combine the sliced kumquats and the 2 cups of water in a saucepan, cover with a lid, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes, then remove from the heat.

DSCN38364. Measure 4 cups of the cooked kumquat mixture. If you have extra, save it for another use. Pour the measured amount of the kumquat mixture into a sauce pan. Add lemon juice and calcium water and stir to combine.

 

 

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

6. Bring the kumquat mixture 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 the mixture to a boil, then remove it from the heat.

7. 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).

8. 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.)

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

10. Allow jars to cool undisturbed for 12 to 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.

Recipe and photos by Allison Carroll Duffy

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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CanningCraft Creates: Kumquat Marmalade

Allison Carroll Duffy

Allison Carroll Duffy

If you want to be notified when Allison Carroll Duffy’s guest blog posts arrive, subscribe to Jam Notes in the sidebar to the right of this page. Subscribers get “updates” via email.

Here’s Allison:

Every so often, a package of fresh fruit will arrive on my parents’ doorstep – an unexpected gift from their friend Garo who lives in California. He’s sent them fresh figs from his backyard tree several times, and a month or so ago they received a box full of gorgeous orange kumquats. They love getting the fruit but, not being jam makers, they sometimes find themselves with more than they can use.

Fortunately, I often end up with their extras! When my mom came to visit a few weeks back, she stashed a good-sized bag of the kumquats in my refrigerator, and mentioned off-handedly that maybe I could make marmalade. Later, my husband pulled out the bag and sliced up a couple of the fruits for all of us to sample. What a welcome treat they were!

DSCN3812

In the midst of a very snowy Maine winter (yes, we still had a lot of snow and freezing temperatures throughout March!) the small golden-orange oval-shaped fruits were truly lovely to behold. What’s more, never having tried kumquats before, I was very surprised to discover that the peel is slightly sweet, and not at all bitter, while the flesh is a little sour – quite unlike other types of citrus. As soon as I tasted one, I realized that marmalade was exactly what I wanted to make with them.

I’m a big fan of marmalade, but there’s no question it can be a little bitter – especially if the recipe includes a lot of peel. Kumquat marmalade typically uses the whole fruit, including all the peel, and yet I find it to be much less bitter than other marmalades, due to the sweetness of the peel. What’s more, kumquat peels are quite thin, so they get very soft and break down a lot during the cooking process, making the texture a bit more like jam than most marmalades are.

So, if you are not normally a fan of marmalade but are craving a bit of citrus, this is the marmalade to try! I used Nagami kumquats for this recipe, one of the more popular and widely available varieties, but other types will work as well. If your local grocery store does not carry them, specialty food stores and Asian markets often have a good selection during the winter and spring months.

Kumquat Marmalade

DSCN3858Kumquat Marmalade is a low-sugar cooked marmalade made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Kumquat Marmalade Ingredients

2 pounds kumquats
2 cups water
¼ cup lemon juice
2 teaspoons calcium water
1½ cups sugar
3 teaspoons Pomona’s Pectin powder

Kumquat Marmalade 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. Thoroughly rinse the kumquats. Then, slice each kumquat width-wise into several thin, quarter-sized rounds (a small, serrated knife works well for this). Remove and discard the seeds as you are working.

DSCN3829

3. Combine the sliced kumquats and the 2 cups of water in a saucepan, cover with a lid, and bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes, then remove from the heat.

4. Measure 4 cups of the cooked kumquat mixture. If you have extra, save it for another use. Pour the measured amount of the kumquat mixture into a sauce pan. Add lemon juice and calcium water and stir to combine.

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

DSCN38366. Bring the kumquat mixture 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 the mixture to a boil, then remove it from the heat.

7. 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).

8. 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.)

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

10. Allow jars to cool undisturbed for 12 to 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.

Recipe and photos by Allison Carroll Duffy

Tomato-Shrimp Aspic

Tomato-Shrimp Aspic is jelled with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives. 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.

Tomato-Shrimp Aspic Ingredients

1/3 cup diced scallions
1/3 cup diced celery
1/3 cup diced green pepper
4¼ oz. drained, cooked shrimp
1 bay leaf
paprika, garlic, red or black pepper, celery salt, tarragon, all to taste
1 Tablespoon butter
3 cups tomato juice
3 teaspoons calcium-water
3 teaspoons Pomona’s Pectin powder

Tomato-Shrimp Aspic Directions

1. Saute vegetables, shrimp, and herbs in butter; remove bay leaf; arrange in a mold.

2. Measure tomato juice into sauce pan.

3. Add calcium water and stir well.

4. Bring tomato juice to a full boil. Turn off heat.

5. Put 1 cup boiling tomato juice in 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 liquid. Blend for a full minute until all powder is totally dissolved.

6. Return tomato juice in pan to a boil. Add the pectinized tomato juice and stir to distribute the pectin throughout all the juice.

7. Pour hot juice over vegetables and shrimp in mold. Let cool then refrigerate until set. Unmold onto bed of lettuce.

Options:
For a vegetarian or vegan aspic, omit the shrimp.
It is fine to vary the seasoning according to your own taste.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Unsweetened Fruit Juice Jello

Unsweetened Jello is made with unsweetened fruit juice and Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener or no sweetener at all. See below for where to buy.

Yield: 4 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. Extra calcium water should be stored in the refrigerator for future use.

Unsweetened Jello Ingredients

4 cups unsweetened fruit juice
4 teaspoons calcium water
¼ cup lemon juice if required (See Note in Step 2 below.)
4 teaspoons Pomona’s Pectin powder

Unsweetened Jello Directions

1. Measure juice into sauce pan.

2. Add calcium water and lemon juice (if using) and mix well.
Note: Apple juice & white grape juice require lemon juice.

3. Bring juice to a boil. Turn off heat.

4. Put 1 cup boiling juice in 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 liquid. Then blend for a full minute until all powder is totally dissolved.

5. Turn heat on and bring juice in pan back to a boil. Add pectin-juice to pan of hot juice. Stir well while mixture returns to full boil. Remove from heat.

6. Pour hot jello into serving bowl or individual dishes. Let cool down.

7. Refrigerate until well jelled.

Option: We also have a recipe for Low-Sweetener Fruit Juice Jello.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Low-Sweetener Fruit Juice Jello

Low-Sweetener Jello is made with unsweetened fruit juice and 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.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Low-Sweetener Jello Ingredients

4 cups unsweetened fruit juice 
4 teaspoons calcium water
¼ cup lemon juice if required (See Note in Step 2 below.)
½ cup up to 1 cup honey or 3/4 cup up to 2 cups sugar (Other dry or liquid sweeteners that measure like sugar or honey can be used in place of sugar or honey.)

Low-Sweetener Jello Directions

1. Measure juice into sauce pan.

2. Add calcium water and lemon juice (if using) and mix well.
Note: Apple juice & white grape juice require lemon juice.

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

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

5. Pour hot jello into serving bowl or individual dishes. Let cool down.

6. Refrigerate until well jelled.

Option: We also have a recipe for Unsweetened Fruit Juice Jello.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Jelled Milk Dessert

Jelled Milk is a low-sweetener dessert 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.

Yield: 2 cups

Jelled Milk 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 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.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Frozen Lemon or Lime Pie

Frozen Lemon or Lime Pie is a low-honey jelled pie 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.

Yield: one 9-inch pie

Frozen Lemon or Lime Pie Ingredients

¾ cup fresh lemon or lime juice
¾ cup honey, divided
1½ teaspoons Pomona’s Pectin powder
1½ cups plain yogurt, warmed to 90 -100 degrees F.
1 cup whipping cream
¾ teaspoon vanilla
9” crumb crust or pre-baked pie dough crust

Frozen Lemon or Lime Pie Directions

1. Squeeze fresh juice, measure, and put into sauce pan.

2. Measure ¾ cup of honey into a measuring cup. Remove 3 Tablespoons of the measured honey into a small bowl. Thoroughly mix pectin powder into the 3 Tablespoons of honey. Set honey and honey-pectin mixture aside.

3. Measure yogurt into a medium bowl and warm to 90 – 100 degrees F.

4. Bring juice in sauce pan to a boil. Add pectin-honey mixture, stirring vigorously for 1 minute to dissolve the pectin while the mixture comes back up to a boil.

5. Stir in remaining honey and remove from heat. Add juice mixture to warmed yogurt and stir well.

6. Cover and refrigerate in shallow pan until semi-firm (about ½ hour).

7. While juice mixture is chilling, whip the cream and vanilla together to stiff peaks. When juice mixture is semi-firm, gently fold in whipped cream.

8. Pour into crumb crust or pre-baked pie dough crust. Cover and freeze until firm or frozen.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Fruit Syrup — Low Sweetener

Fruit Syrup is a low-sugar or low-honey syrup 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.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Fruit Syrup Ingredients

If you are making fruit syrup from mashed fruit, find the jam recipe for that fruit in the Cooked Jam, Jelly — Low Sugar or Honey section of the recipe sheet that comes with Pomona’s Pectin.

If you are making fruit syrup from juice, find the jelly recipe for that fruit in the Cooked Jam, Jelly — Low Sugar or Honey section of the recipe sheet that comes with Pomona’s Pectin.

Use ¼ the amount of pectin in the recipe. All of the other ingredients in the recipe stay the same.

Fruit Syrup 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. Prepare fruit or juice.

3. Measure mashed fruit or juice into sauce pan.

4. Add calcium water and lemon or lime juice (if called for in the recipe) and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix correct amount of pectin powder into sweetener. Set aside.

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

7. 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.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Strawberry Jam Sweetened with Juice Concentrate

Photo by Kyle McDonald https://creativecommons.org/licenses/by/2.0/

Photo by Kyle McDonald https://creativecommons.org/licenses/by/2.0/

Strawberry Jam Sweetened with Juice Concentrate is a 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.

Yield: 4 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. Extra calcium water should be stored in the refrigerator for future use.

Strawberry Jam with Juice Concentrate Ingredients

3 cups mashed strawberries
2 teaspoons calcium water
1 cup juice concentrate (white grape or apple, no sugar added – can be found in the freezer section of a grocery store)
2 teaspoons Pomona’s Pectin powder

Strawberry Jam with Juice Concentrate 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, hull, and mash strawberries. Measure mashed strawberries into sauce pan.

3. Add calcium water and mix well.

4. Bring juice concentrate to a boil in a separate sauce pan. Put boiling concentrate in 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 liquid. Then blend for a full minute until all powder is totally dissolved.

5. Bring fruit mixture to a full boil. Add pectin-concentrate. Stir for 1 minute while mixture returns to a full boil. Remove 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.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Strawberry Jam — Unsweetened, Stevia Concentrate or Very Lightly Sweetened

Photo by Kyle McDonald https://creativecommons.org/licenses/by/2.0/

Photo by Kyle McDonald https://creativecommons.org/licenses/by/2.0/

This Strawberry Jam is a cooked jam that is made with no sweetener at all, stevia concentrate, or other very concentrated sweetener, or a very small amount of sugar or honey or other sweeteners that measure like sugar or honey and Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives. See below for where to buy.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Unsweetened Strawberry Jam Ingredients

4 cups mashed strawberries
2 teaspoons calcium water
¾ cup water or unsweetened juice
2 teaspoons Pomona’s Pectin powder

Unsweetened 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 low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, hull, and mash strawberries. Measure mashed strawberries into sauce pan.

3. Add calcium water and mix well.

4. Bring water or unsweetened juice to a boil in a separate sauce pan. Put boiling water or unsweetened juice in 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 liquid. Then blend for a full minute until all powder is totally dissolved.

5. Bring fruit mixture to a full boil. Add pectin-water or pectin-juice. Stir for 1 minute while mixture returns to a full boil. Remove 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.

Option: To sweeten with Stevia concentrate or a small amount of any other sweetener, add sweetener to taste in Step 5 before removing from the heat. Cook and stir for 1 additional minute after adding sweetener. Jam made with no sweetener may be kind of tart and rather bland. Sweetener, whichever one you like, helps to bring out the flavor of the fruit.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Concord Grape Butter

Concord Grape Butter is a low-sugar or low-honey 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.

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. Extra calcium water should be stored in the refrigerator for future use.

Concord Grape Butter Ingredients

3 pounds Concord grapes (wash, remove stems, and mash)
½ cup water

Bring above ingredients to a boil then simmer covered on low for 10 minutes. Strain out seeds and skins with a Foley mill. Makes 4 cups.

Make Concord Grape Butter with:
4 cups thick, pulpy juice
½ teaspoon cinnamon
¼ teaspoon cloves
2 teaspoons calcium water
½ cup up to ¾ cup honey or 1 cup up to 2 cups sugar
3 teaspoons Pomona’s pectin powder

Concord Grape Butter 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 2 teaspoons calcium water to the fruit.

4. Measure sugar or honey into a separate bowl. Thoroughly mix 3 teaspoons of pectin powder into sweetener.

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.

Option: Can be made with sweet grapes; must add ¼ cup lemon juice at the same time as the calcium water.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Concord Grape Jam

Concord Grape Jam is a low-sugar or low-honey 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.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Concord Grape Jam Ingredients

3 lbs Concord grapes (to make 4 cups prepared grapes)
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

Concord Grape 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. Pop the skins off the grapes and set the skins aside. To separate the pulp and juice from the seeds, either put the skinless grapes through a Foley Mill or cook the skinless grapes with a little water, mash them up, and put through a Foley Mill or strainer. Collect all the juice and pulp and discard the seeds.

3. Puree the skins in a food processor or blender. Add the pureed skins to the juice and pulp and mix together well.

4. Measure 4 cups prepared grapes 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.

Option: Can be made with sweet grapes; must add ¼ cup lemon juice at the same time as the calcium water.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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Guava Jelly

Guava fruitGuava Jelly is a low-sugar cooked jelly 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.

Yield: 4 to 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. Extra calcium water should be stored in the refrigerator for future use.

Guava Jelly Ingredients

3 lbs fully ripe guava (to make 4 cups guava juice)
3 cups water
4 teaspoons calcium water
¼ cup lemon juice (if guava is sweet)
¾ cup up to 2 cups sugar
4 teaspoons Pomona’s Pectin powder

Guava Jelly 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. Cut thin slices of unpeeled guava and put in sauce pan. Add water. Bring to a boil, turn down heat, and simmer covered for 5 minutes. Mash guava. Pour mashed fruit into a jelly bag and let drip into bowl until dripping stops. Gently squeeze jelly bag for last bit of juice.

3. Measure 4 cups juice into sauce pan.

4. Add calcium water and lemon juice (if needed), and mix well.

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

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

7. 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.

The guava photo is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license.

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 natural food stores (like Whole Foods, Sprouts, and many others), food co-ops, farm stands, Williams-Sonoma, a growing number of conventional grocery stores with natural food sections (like Wegmans, QFC, Fred Meyer, and others), and from our website, as well as from other online sellers.

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