We Have Two Pomona’s Day 2016 Giveaway Winners . . .

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Cherry Pitter for mason jarsThey are Shelley C. of Haslet, Texas, and Sharon W. of Fairburn, Georgia. Each will receive a copy of Preserving with Pomona’s Pectin and a box of pectin from Pomona’s and a case of 4 fruited jelly jars with lids and a cherry pitter from Fillmore Container.

Congratulations to Shelley and Sharon.

Here is some information about each of them.

Shelley says, “Thank you so much for your giveaway!” She’s a jam-making newbie who has made a few jams and jellies with her parents but is ready to strike out on her own. She’s planning to start with strawberry — her favorite.

Ball_8_oz_fruited jam jarShelley hasn’t used Pomona’s Pectin before but is looking forward to trying it. She buys jars from Fillmore Container, and that’s where she learned about the Pomona’s Day Giveaway. Happy Jamming, Shelley!

Sharon says, “Hooray, it’s my lucky day! A happy way to end what was a particularly miserable week. Thanks so very much.

“Just yesterday I realized I did not have any Pomona left for this year’s pear jam. I finished up the box in early winter making fruit juice ‘jello’ for a sick husband. I’ve had the book on my wish list for two years now, so happy to finally be getting a copy!

book cover Preserving with Pomona's Pectin
“I’ve used Pomona for about 5 years and am so very pleased with it. I can determine the amount of sugar to use and can even use sugar substitute if necessary to make a small batch for those with health problems, including my husband. It also has other uses such as jello, jelled milk dessert, lemon pie.

“It’s truly a great product and I highly recommend it to all canners, newbies or veterans.

Maple-Vanilla-Peach Jam with Pomona's box
“I love to make strawberry jam but don’t often get the chance since we have 4 pear trees and the canning jars are reserved for that. I also grow ground cherries and use those to make pear-ground cherry jam. It’s that time of year when the pears are ‘jumping’ off the trees and ground cherries falling to the ground, thus living up to their name.

“I’ve never had the privilege of using products from Fillmore Container, but they too have an excellent reputation and so am looking forward to receiving their product. Thanks again.”

And we at Pomona’s say: Looking for a new Grape recipe to try? Have you seen our recipe for Concord Grape Butter? It uses the juice and the pulp of the grapes, but not the skin. It is smooth and creamy with great grape flavor! Same recipe can be used with Muscadine Grapes.

Mashing Concord Grapes

Mashing Concord Grapes

Thanks so much to everyone who entered our Giveaway — both longtime Pomona’s jam makers and those of you who have not yet tried Pomona’s Pectin. Happy Jamming!

Your pectin has opened up a new world of dessert for me.

I have very stringent dietary restrictions and couldn’t find a jello product that I could eat in preparation for a recent medical test . . . but after researching options online, I came across your pectin product. I went to Sprouts in Scottsdale, AZ, to pick it up.

Being limited to apple juice for this particular test preparation, I decided to make jello using your pectin, Martinelli’s apple cider, and lemon juice as the recipe indicates. I ate it this morning and it is out-of-this-world-good!!

There are very few desserts I can eat — your pectin has opened up a new world of dessert for me . . . I can’t wait to experiment with other flavors and fruit additions.

Thank you for making a wholesome product — it means so much to me, I can hardly express it.

Best,

Tina
Scottsdale, Arizona
August 25, 2016

I’ve made 120 jars of jam . . . and EVERY batch has jelled up just fine!!

Good Evening,
Just a note to say thank you for your TREMENDOUS product!! I’ve made 120 jars of jam already, including double batches and mixed fruits (peach/raspberry & strawberry/kiwi), and EVERY batch has jelled up just fine!! You should market it as “Pectin for Idiots” since if it worked for me . . . it will work for everyone else too! Thanks again!

Danny McKee
Head Cook, Bottle Washer, Coach & President
Asbury Park Little League
Asbury Park, New Jersey
August 24, 2016

Jam Notes: New Recipes & Giveaway Celebrating Pomona’s Day

Celebrate Pomona’s Day — Enter Our Giveaway!

Statue of Pomona, Roman Goddess

Enter our Giveaway here.
Random names will be drawn for 2 sets of prizes.
Giveaway ends midnight EDT, August 18, 2016.

 

Also in Jam Notes:

Preserve the Harvest Giveaway
from Countryside (the magazine)
Enter through August 28, 2016.

Evie Ladd: Jammin’ for a Cure
Twelve-year breast cancer survivor, Evie Ladd, makes
jam with Pomona’s Pectin to raise money for cancer research.

Nine New Recipes
Including Pepper Jam — Hot as You Like!
from Allison Carroll Duffy

Pepper Jam on crackers

Pepper Jam on Crackers — Yum!

 

Read the Complete, Original Jam Notes Here.

Pomona’s Day Giveaway — Enter Now!

Statue of Roman Goddess PomonaHave you every wondered where the name “Pomona’s Pectin” comes from? We reached back into ancient Roman history for this wonderful name. As the Goddess of fruitful abundance, Pomona watched over and protected fruit trees and cared for their cultivation. Her festival day is August 13 — and we celebrate with a Giveaway for you.

Once again, Fillmore Container has joined with us to create a gift pack for 2 lucky winners.

Enter Now using the Rafflecopter widget below. Everyone gets 2 free entries, plus additional entry options.

 

Each winner will receive —

Preserving with Pomona’s Pectin, by Allison Carroll Duffy

book cover Preserving with Pomona's Pectin
A box of Pomona’s Pectin

box of Pomona's Pectin

And from our friends at Fillmore Container:
One pack of four 8-oz fruited jam jars with metal lids and rings

Ball_8_oz_fruited jam jar

 

Plus, from Fillmore, a Mason Jar Cherry Pitter

Cherry Pitter for mason jars

(To Inspire You: Chocolate Cherry Preserves recipe below.)

 

a Rafflecopter giveaway

Want to try a fabulous recipe from Preserving with Pomona’s Pectin? Click on the picture to discover how to make Chocolate Cherry Preserves!
As Allison Carroll Duffy says: “Chocolate and cherries were made
for each other, 
and this preserve is proof.”

Chocolate Cherry Preserves

GIVEAWAY DETAILS

This Giveaway is open to residents of the U.S. and Canada, 18 years and older. Everyone gets 2 free entries; additional entries are also possible.

The entry dates are from August 11 through August 18, 2016.

Winners will be randomly chosen. We will email the winners to send us their mailing address, and they will have 48 hours to respond or we will choose new winners. The names of the winners will be posted on this Pomona’s Pectin website blog as soon as possible after the Giveaway ends.

Enter the Giveaway using the Rafflecopter widget above. If you’ve never entered a Rafflecopter giveaway, click here for a video of how it works.

Leaving a comment on this blog post does not enter you into the Giveaway. But we do love your comments if you care to make one.

This Giveaway is also being hosted on:

Fillmore Container’s Blog

Scroll back up and enter, if you haven’t already. Or go to Fillmore Container’s blog and enter — but, whatever you do, be sure to enter!

CanningCraft Creates: Pepper Jam — Hot as You Like!

Allison Carroll Duffy

Allison Carroll Duffy

Here in Maine, our season for heat-loving crops, like peppers, is short to be sure. But when it’s here – as it finally is – it’s here! In gardens, at farmers’ markets, and even in the grocery store, local peppers are overflowing – colorful, abundant, and truly gorgeous.

Hot pepper jelly is a great way to enjoy these beauties, but this summer, why not also try some hot pepper jam? It’s similar in taste to hot pepper jelly, but the texture is different, as the peppers are blended, which gives it a soft, jammy consistency. And, like pepper jelly, it is delicious served with a crusty baguette and sharp cheddar cheese.

While you can use any variety of bell pepper or hot pepper in this recipe, peppers that are similar in color work best, as the end result will be visually much more appealing. This recipe keeps it all in the green family, using green bell peppers and jalapenos.

Additionally, you can adjust the degree of spiciness in this recipe to suit your taste. If you like extra heat, you may wish to increase the hot pepper quantity slightly, while decreasing the bell pepper quantity by the same amount. If you like things a bit more mild, you may want to do the opposite.

However, it’s very important that you do not increase the overall quantity of peppers in the recipe. Peppers are a low-acid food, and must be balanced with the correct quantity of acid (vinegar, in the case of this recipe) in order for the jam to be safe for boiling water bath canning.

Be sure to use standard white or apple cider vinegar with 5 percent acidity.

Pepper Jam Ingredients

Pepper Jam

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.

Pepper Jam Ingredients

2½ cups finely chopped green bell pepper
1½ cups finely chopped jalapeno pepper
2 cups vinegar
3 teaspoons calcium water
2 cups sugar
3 teaspoons Pomona’s pectin powder

Pepper 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. Wash the bell peppers, remove and discard seeds and finely chop. Repeat the process for the jalapeno peppers.

Chopped peppers

3. Measure the chopped bell peppers and the chopped jalapeno peppers. Combine the measured quantities in a sauce pan and add the vinegar.

4. Cover the pepper mixture and bring it to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Then, remove it from the heat.

5. Transfer the pepper mixture to a blender or food processor and blend the mixture. Since the mixture will be hot, be sure to vent the lid of the blender. Return the mixture to the sauce pan, then add the calcium water and stir to combine.

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

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

8. 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).

9. 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.)

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

11. 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.

Pepper Jam on Crackers -- Yum!

Pepper Jam on Crackers — Yum!

Recipe and photos by Allison Carroll Duffy

Printable copy of Pepper Jam recipe only here.

From now on, Pomona’s Pectin is the only one I’ll buy.

Oh my! I must tell you how much I love your pectin. I’m 64, been preserving food since I was old enough to snap beans. Until I joined the FB group, Safe Canning by the Book on Debbie’s Porch I’d never heard of Pomona’s Pectin.

I had strawberries to make jam and had bought the “regular” pectin but decided to try Pomona’s. I bought two packages. Mind you I’d bought enough regular pectin to do all my jams and jellies. But the thought of using little or no sugar was good.

Needless to say, my strawberry jam was great. I then made pineapple jam, yummy! I Bought 25 pounds of peaches and made peach jam which I can eat alone!! When the Peach Truck came around again I bought 75 pounds! No, not all was jam, made some pie filling and just peaches as well. So I’m going to give away my other pectin. From now on, yours is the only one I’ll buy.

I’ve now added sour cherry preserves to the mix. My husband said it is the best jam he’s ever eaten. It is so nice to make healthy food for my family. My stepdaughter took some of the peach and cherry to her husband’s family’s family reunion and I guess they were a big hit. All those accolades and so very easy to make.

Ernestine Byrne
Moraine, Ohio
August 8, 2016

Evie Ladd: Jammin’ for a Cure

by Mary Lou Sumberg

Author’s Note: Are there any among us whose lives have not been touched, in one way or another, by cancer? In May I had a small tumor removed from my lung even though I never smoked anything. So when Evie Ladd wrote to me about her Jammin’ for a Cure project, I knew immediately I wanted to share her story in Jam Notes.

Evie Ladd and family

That’s Evie in the middle with her husband and daughter

Twelve-year breast cancer survivor Evie Ladd lives in Palisade, Minnesota (pop. 160), a rural community in the north central part of the state on the Mississippi River. She and her husband have a home on five acres of land along the river, with a large raspberry patch, a small strawberry patch, a few blueberry plants, wild grapes that grow along their river frontage, and two apple trees. Evie enjoys flower gardening, sewing, crocheting, and being team captain for the “Team Palisade” American Cancer Society Relay for Life team.

Evie told me, “Participating in Relay for Life has been important in my journey of healing and my desire to do what I can to show my gratitude. My family and another member of my American Cancer Society Relay for Life team make and sell jam for our team’s fundraising effort. We sell at craft shows and at a small local store. We have many repeat customers who enjoy tasting the fruit in their jam as opposed to tasting sugar with a little fruit flavor.” (Read more about how Jammin’ for a Cure got started and Evie’s advice for starting a similar project here.)

Evie's daughter and friends at Relay for Life

Evie’s daughter and friends at Relay for Life

Discovering Pomona’s & Jam Creativity

A couple of years ago Evie was having a problem with her hot pepper jam setting. Her search on the internet revealed a comment from a jammer who said she always had success with Pomona’s Pectin. Evie went to the Pomona’s website and discovered the recipes used less sugar – much less sugar! As a dental professional, she decided that Pomona’s was worth a try. She ordered the smallest package to try out and now, she says, “I’m halfway through my third bulk package! Love it and love the wonderful recipes in the cookbook and on your blog.”

“I have to give Pomona the credit for expanding my jam creations,” Evie said. “It never occurred to me to add spices or vanilla to my jam recipes! The pear with fresh ginger and the peach made with maple syrup and a touch of vanilla were ‘love at first taste’! I look for interesting flavor combinations on the Pomona’s web pages and recipe book, Preserving with Pomona’s Pectin.

“I enjoy adding spices to more traditional recipes, like blueberry jam; and then I rename it ‘Blueberry Pie Jam.’ I hope to convert a Carrot Cake jam recipe this fall when my carrots ripen. It seems very similar to the “Sunrise Marmalade” (my daughter’s favorite). My husband’s favorite is Raspberry Peach. My favorite is whatever flavor I am licking off the spoon after filling the jars!”

Evie's decorated jars on the sales table

Evie’s decorated jars on the sales table

One of Evie’s best sellers is Triple Berry Jam. She freezes some of the berries as they become available, so the jam is usually a combination of fresh and frozen berries. Here are the ingredients:

Triple Berry Jam

2 cups washed, stemmed, and mashed strawberries
2 cups washed and mashed red raspberries
2 cups washed and mashed blueberries
3 teaspoons calcium water
2 Tablespoons lemon juice
2 cups sugar
3 teaspoons Pomona’s pectin powder

Complete Triple Berry Jam recipe here.

Evie’s advice for starting a Jammin’ for a Cure project here – plus how did she decorate those jars? Learn her fun and easy method for decorating and labeling jars.

Evie Ladd’s Jammin’ for a Cure: Origins & Advice

I was introduced to a cancer charity called Circle of Hope Bracelets (COHB) about 9 years ago when a patient at the dental office where I work brought them in to show me and my co-workers. I purchased 3 bracelets that day; 1 for every year since my breast cancer diagnosis.

I loved the bracelets and the fact that the proceeds benefit cancer charities so I found out how to become a volunteer. COHB volunteers are able to direct a portion of the sales they generate to a cancer charity of their choice. I don’t receive any income from the sales. The American Cancer Society/Relay for Life and a local kids with cancer foundation are the charities my percentage goes to.

I started selling the bracelets at community events and other venues by asking the organizers to waive the vendor fee since it’s a nonprofit. After a year of struggling to make this work, I hit upon the idea of making a few handcrafted items to sell along with the bracelets and designated the proceeds towards vendor fees, with any remaining money to be donated to my Relay for Life fundraising efforts. I refer to my craft sales as Crafting for a Cure.

Jammin’ for a Cure came about when my co-worker and Relay for Life team member Rose decided to make some jam to sell at a little café/store that was in her neighborhood for her fundraising. The owners were her friends and they set up a shelf display. The jam is not priced; instead there is a sign listing the ingredients as “Fruit, Sugar, Pectin, Faith, Hope, and Love,” and a request for a donation to the American Cancer Society. She had a busy summer trying to keep the shelves stocked! (Rose does not use Pomona’s Pectin but does make low- and no-sugar jams.)

Seeing her success, I decided to bring some jars of my own stash of jam with me to my craft show events to give it a try. That was about three years ago and I haven’t stopped jammin’ since! We brought our jams to our Relay for Life event to sell at our team’s tent site and did great there too! Rose moved away last year but still managed to get several cases of jam made and delivered to the little store when her previous customers began requesting it.

Evie Ladd and family

Evie Ladd is in the center with her husband and daughter who help with making and selling the jams.

Evie’s Advice for Starting Your Own Project

The first important step is to check your state’s Dept. of Agriculture rules for selling homemade products at Farmer’s Markets and occasional events. You need details about labeling the jars, including what information to put on the label. I post a sign that states my jams are made at home and not subject to state inspection. I also list my prices as donations and show where the money is going.

I am not an expert in sales or product packaging. My sales events are usually small venues and we may bring only 2 to 3 cases of a mix of different jams. I do not set out jars of samples like some of the large market jammers do. Guess I’m just too stingy with my jam!

At my last craft show I promoted the Relay for Life by offering to decorate a luminary bag for a loved one or friend with cancer to place on the walking path at our RFL event for every $10 in total purchases. It gave me the opportunity to share what Relay for Life is about with those who were not aware and helped to boost my total sales. Of course, now I need to get busy decorating more bags!

Evie's decorated jars on the sales table

Evie’s decorated jars on the sales table

I use colorful paper muffin liners to decorate the jar tops and to use as labels for the jam flavors. My customers seem to appreciate that the jars are ready to use for gift giving and it is a quick and easy way to make the jars stand out and draw attention among the other items I sell.

We can usually entice the men at the events to check out the jam while the ladies are looking at the bracelets and other pretty things. My daughter or husband is usually selling with me; they are much better sales people. They are good at pointing out their favorite jam flavors to customers and then usually call me over to the jam table to answer a specific question about ingredients.

 

Read more about Evie Ladd and her jam making here.

Get Evie Ladd’s most popular recipe for Triple Berry Jam here.

I have a booth at a local farmers’ market and I cannot keep the Pomona’s Pectin jams and jellies in stock.

I just wanted to tell you how over the moon in love I am with your product. I just started using your pectin this year because I was tired of sticking to recipes that called for extreme amounts of sugar in their jams and jellies.

I have a booth at a local farmers’ market and I cannot keep the Pomona’s Pectin jams and jellies in stock. The local population of diabetics is absolutely in love with the jams and jellies that I make with honey or maple syrup or xylitol. . . . not once have I made any with sugar, since switching pectins.

Thank you so much for making such a high quality product. You have now garnered a lifetime user of your pectin. It’s almost time to order another bulk order. And I am thrilled that we can purchase your product in Canada, which is where I live. Thank you again Pomona Pectin and keep up the good work.

Simone Broersma
Strathroy, ON Canada
June 30, 2016

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