CanningCraft Creates: Pineapple All-Fruit Jam

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I don’t buy fresh pineapples all that often, but when I do I am always reminded of how much I love them, and how extraordinary delicious–and intensely sweet–a perfectly ripe pineapple can be. I find that making jam with extra-sweet fruit like pineapple is particularly satisfying, as I can use very little added sweetener and still end up with amazingly sweet jam. This pineapple jam is sweetened only with fruit sugar, and has only three ingredients–fresh pineapple, Pomona’s Universal Pectin, and unsweetened white grape juice concentrate. And did I mention that it’s lusciously sweet? It’s delicious swirled into yogurt, or on top of vanilla ice cream.

For this recipe, you’ll need to start with one medium-sized fresh pineapple. To prepare it, I find it easiest to cut off the top and the bottom first, using a chef’s knife. Then, I stand the pineapple up on end and cut off the peel by slicing vertically down the sides of the pineapple, one side at a time, rotating the pineapple as I go. After the peel is off, vertically slice off the side sections of the pineapple, one side at a time, rotating as you cut, to remove the flesh from the core. Then, finely chop the flesh of pineapple. Finally, place the chopped pineapple in a large bowl and crush it thoroughly. A potato masher works well, for this.

Pineapple All-Fruit Jam

Yield: 3-4 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.

Pineapple All-Fruit Jam Ingredients:

3 cups peeled, crushed fresh pineapple
2 teaspoons calcium water
1 cup white grape juice concentrate
2 teaspoons Pomona’s Universal Pectin

Pineapple All-Fruit 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. Put the crushed pineapple in a sauce pan and add the calcium water. Set aside.

3. In a separate sauce pan, bring the white grape juice concentrate up to a boil. Then, pour it into a blender or food processor, and add the pectin powder. Blend until the pectin powder is fully dissolved–about 1-2 minutes. As the mixture will be hot, be sure to vent the lid while you are blending.

4. Put the sauce pan with the pineapple mixture on the stove and bring it up to a rolling boil over high heat. Add the pectin-white grape juice concentrate mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the jam to a boil, then remove from heat.

5. 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).

6. 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.

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

8. 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.

Recipe by Allison Carroll Duffy
Photos by Allison Carroll Duffy and Shelby Collings

May 2017 Jam Notes

Link

CanningCraft Creates: Pineapple All-Fruit Jam

By Allison Carroll Duffy

Pineapple JamI don’t buy fresh pineapples all that often, but when I do I am always reminded of how much I love them, and how extraordinary delicious–and intensely sweet–a perfectly ripe pineapple can be.  I find that making jam with extra-sweet fruit like pineapple is particularly satisfying, as I can use very little added sweetener and still end up with amazingly sweet jam.  This pineapple jam is sweetened only with fruit sugar, and has only three ingredients–fresh pineapple, Pomona’s Universal Pectin, and unsweetened white grape juice concentrate.  And did I mention that it’s lusciously sweet?   It’s delicious swirled into yogurt, or on top of vanilla ice cream.

 

Read Allison’s complete blog post and get the recipe here!

~~~~~

We Say Goodbye;
Casey and Sara Say Hello…

By Mary Lou Sumberg

Yes, the day has finally come when the Pomona’s Partners are ready to pass our business on to a new generation.

We (Connie Sumberg, Mary Lou Sumberg, and Paul Rooney) have recently sold our small, single-product, family-owned business to Casey and Sara Wolters. Casey and Sara intend to carry on the traditions of Pomona’s Universal Pectin and bring you the same superb pectin that we’ve been selling for 30+ years.

We’ve been struggling with how to say good-bye because we will miss all of you whom we have met, in so many different ways, over the years: talking on the Jamline, your comments and questions on the website, on our Facebook page, on our Twitter feed, and your responses to articles and recipes in this newsletter.

Connie and I have enjoyed, and sometimes been challenged by, the different questions that you have asked about using our pectin. We have done our best to share our knowledge and also to expand our knowledge. We are teachers and communicators at heart, and we sincerely hope that we helped you to have greater success with Pomona’s Universal Pectin.

We have also done our best to bring you pure and reliable pectin so that you can make well-jelled jams and jellies for your families and friends with that “rich full flavor undiluted by large amounts of added sugar,” as we say on our box.

Paul has worked behind the scenes, but without him steering the ship, we would have sunk many years ago.

The three of us are ready to retire and face the changes and challenges that retirement brings! Connie will have more time for her music (she plays the upright bass in a weekly “jam” session) and for beekeeping with her partner, as well as being a Grandmother. Paul and Mary Lou are looking forward to travel in their truck camper (starting with the Pacific Northwest and British Columbia) and more time with family and friends.

We’ll continue to make the low-sweetener jam that we have come to love – and we’ll continue working with Casey and Sara as long as is needed for a smooth and well-jelled transition!

Who Are Casey and Sara Wolters?

Casey and Sara are a young couple with an 18-month-old son, Charlie. They live in Oakhurst, California, the southern Gateway to Yosemite National Park. Paul and I first met them on a trip to Yosemite in the fall of 2016 and realized that we had found the proverbial needle in the haystack. We couldn’t ask for two more perfect people to carry on Pomona’s Universal Pectin.

Casey considers himself to be a “pectin geek.” He knows just about everything there is to know about pectin and how to use it. He is also an experienced and competent business person who has been managing another family-owned pectin business for the last 7 years.

Sara is smart and competent and a customer-service oriented writer and communicator. She is already taking care of the daily orders, the Pomona’s website and Facebook page, the Jamline, and producing Jam Notes.

Casey and Sara are so excited about taking over Pomona’s Universal Pectin. We hope that you join us in wishing them the very best with their new venture.

And finally, to all of you, our very best wishes — and Happy Jamming!

Jam Notes: New Year, New Recipes, New Ideas

February 2017

Table of Contents

CanningCraft Creates: Lemon Marmalade & Meyer Lemon Marmalade

Conner holding marmalade jars

Lemon Marmalade on the left and Meyer Lemon Marmalade on the right, as you face the picture

 

Santa Barbara’s Organic Soup Kitchen

Marisa McClellan: Pineapple Orange Jelly with Fruit Juice Concentrate

Lindsay Landis: Triple Citrus Marmalade

Honeybell Hibiscus Jelly from Suwanee Rose

Learn to Make Jam with Rachel Adams

Read the Complete, Original February 2017 Jam Notes Here.

CanningCraft Creates: Lemon Marmalade & Meyer Lemon Marmalade

Allison Carroll Duffy

Allison Carroll Duffy

Without a doubt, February is the time for marmalade. Not only is it the height of the citrus season, when fresh, quality fruit is widely shipped and easily available, but the sunny nature of this yellow-orange spread is bound to bring on a bit of a smile during this often cold and bleak month.

I like most any kind of marmalade, but Lemon Marmalade is probably my favorite. I find it’s extra-sour nature an ideal complement to the slight bitterness of the peels when rounded out with a bit of sweetener. Standard, full-acid lemons – what you’ll generally find in the lemon section of the grocery store – are ideal for the Lemon Marmalade recipe. Eureka and Lisbon lemons are the commonly available varieties.

Meyer lemons and box of pectin

Meyer Lemons

Meyer lemons are a popular alternative, and many people enjoy using them as they are not as acidic as standard lemons, and are a bit sweeter. They are native to China, and are believed to be a cross between a lemon and a Mandarin orange.

Despite their name, I find that Meyer lemons look and taste more like oranges than they do like lemons. They are typically rounder and slightly smaller than regular lemons, and while they are yellow when less ripe, they become increasingly orange as they ripen.

Both types of lemons are great for marmalade, but, as you might expect, the marmalades they yield are a bit different from each other. Likewise, the recipes are slightly different, to account for differences in acidity and bitterness, and to highlight each fruit’s best qualities.

Conner holding marmalade jars

Lemon Marmalade on the left and Meyer Lemon Marmalade on the right, as you face the picture

So, should you make the Lemon Marmalade, or the Meyer Lemon Marmalade? If you like assertive flavors and are a fan of sweet and sour, go for the Lemon Marmalade.

If, on the other hand, you prefer a marmalade that’s less sour and a bit orange-y, with a touch of bitterness, then you’ll likely love the Meyer Lemon Marmalade.

Or, give them both a try! Both have a delightful sunny-yellow color, and a soft-set consistency. Any way you go, these marmalades are delicious served alongside scones, or swirled into vanilla yogurt. Enjoy!

Lemon Marmalade recipe is here.

Lemon Marmalade

Lemon Marmalade

Meyer Lemon Marmalade recipe is here.

Meyer Lemon Marmalade

Meyer Lemon Marmalade

Recipes and photos by Allison Carroll Duffy

Jam Notes: Organic Soup Kitchen Creates a Healthy Community

Organic Soup Kitchen logoBy Mary Lou Sumberg

Organic Soup Kitchen (OSK) in Santa Barbara, California, is a non-profit organization dedicated to providing organic, nutritious, wholesome food, mostly soups, to cancer survivors and those with degenerative diseases. Their mission: Create a healthier community.

What does this have to do with Pomona’s Pectin? OSK also makes a pudding called “Chia Delight.” Their clients love to eat this pudding as a dessert, but it’s much more than a sweet dessert; it’s a nutrient-dense food and excellent source of healing for anyone dealing with an illness.

container of chia delight pudding

Chia Delight was formulated to be an immune system support and improve the digestive system, using ingredients like coconut milk and medium-chain triglycerides (to fight bacterial infection and viruses), pectin as a toxin absorber, chia seeds to increase energy, flax seed for the intestinal tract, and organic unfiltered apple juice for a healthy colon and as a sweetness enhancer. And their customers love it.

A Social Business

 

Pots of soup

OSK is different from other non-profits: their innovative vision is to be a “social business.” They work on creating positive change within the community while pursuing financial, economic, and environmental sustainability. For example, OSK pursues financial sustainability by generating a surplus that can be used for expansion, improvement, and diversification, while minimizing dependency on grants and donations. In addition, they work closely with local, organic farmers and local retailers of natural, healthy, organic food.

We at Pomona’s say: More Power to Them! What a great mission they have. And it doesn’t stop there. OSK is working on passing their model on to other communities so they can also create a healthier community.

group making soup

Want to Get Involved?

If you live in Santa Barbara and would like to get involved, click here to go to the OSK website volunteer page. If you live anywhere and would like to make a donation to OSK (money or in-kind), click here to go to the OSK website donation page. Donations are 100% tax deductible. You can also give a call: (805) 284-3552.

Andrea Slaby-Carroccio, COOIf you’re interested in building something similar to OSK in your community, Andrea Slaby-Carroccio, COO of OSK has this advice:

“You must have a passion for what you do and enjoy it, because it’s not about the money. We work very hard and long hours – if we didn’t enjoy it – it would be challenging. We love to cook and educate individuals on how to eat healthy and incorporate it into their life. Running and starting a non-profit is very difficult – I’d recommend you interview or volunteer with another non-profit that is in alignment with what you would want to do to see the overall challenges and rewards.”

Unfortunately OSK is not at liberty to share their exact Chia Delight pudding recipe, but Andrea says: “Any chia pudding recipe you find on the internet will do – we do not add or use any sugar – we use fruit and coconut to keep it naturally sweet.”

I use Pomona’s Pectin as a gluten replacer . . .

I just wanted to tell you I love your product! But I’ve never made jam with it. Rather, I use Pomona’s Pectin as a gluten replacer in my homemade gluten-free pie crust — and it’s so good everyone at Thanksgiving raved about my pie. I was looking for a way to reduce use of xanthan gum in gluten-free baking. I tried pysllium husk, chia seeds, and flax seed with poor results. I then decided to try pectin.

Pomona’s Pectin allowed me to greatly reduce the xanthan gum in the recipe to a mere 1/8 teaspoon. I’m hoping with more tweaking I’ll be able to eliminate the xanthan gum in my pie crust altogether.

Pomona’s has worked so well in my pie crust, I’m going to try it in other gluten-free baked goods.

I found not all pectin is created equal. Yesterday I made a batch of pie crust using Sure Jell (the only brand at that particular grocery store). While the crust is delicious, the dough cracked and tore as I rolled it out. I’ve never had that problem with my Pomona’s Pectin crust.

Cate Gallagher
Rutherford, CA
December 7, 2016

Short story is that my blackberry jam turned out PERFECT!

Not to bore you, but I had a bumper crop from a maturing blackberry planting. After giving away many gallons, I thought I would see if I could make blackberry jam for the very first time in my life. Being a beekeeper, I wanted to use minimum sweetener and honey of course. I did some research and found good reports on your product.

This morning I took a deep breath and followed the instructions that come with Pomona’s Universal Pectin. Short story is that my blackberry jam turned out PERFECT! I was so happy. You deserve a pat on the back. Great product. Thank you.

Jerry Hayes
Gray Summit, Missouri
November 12, 2016

My next try I’m going to cut out even more sugar.

I am so happy I found your pectin! I love homemade blackberry jam. But I hated that the standard pectins – even the low sugar ones – require so much sugar to fruit.

I’ve looked several times on the internet for information on using less sugar, and finally I found an article about your pectin. I bought some from Amazon over the summer. And just yesterday I defrosted a couple packs of berries and tried a 10 cups berries to 3 1/2 cups sugar ratio.

It jelled up better than my last attempts with Sure Jell, which came out runny. And even with less sugar it was perfectly sweet. My next try I’m going to cut out even more sugar. I really am so happy to find this!

Karen Mathis
Rio Oso, CA
November 1, 2016

CanningCraft Creates: Caramelized Onion-Maple Jam

Allison Carroll Duffy

Allison Carroll Duffy

Oh, I think I have found a new favorite condiment!

Loaded with caramelized onions, and sweetened with maple syrup and apple cider, this soft-set jam is rich, earthy, and complex. It has quickly become my go-to jam for dressing up a cheese plate, and it’s delicious alongside roast turkey or roast pork, so it’s perfect for the holiday season.

This jam doesn’t contain many ingredients, so quality is key. Be sure to use 100 percent real maple syrup, and use fresh apple cider if you can get it. Apple juice will do in a pinch, but cider is better, as it’s sweeter, richer, and has a more complex flavor.

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

Most of us are used to caramelizing onions in fat such as butter or oil, but this recipe, as it is designed to be a can-able recipe, calls for caramelizing the onions without any fat, so the process is a little bit different.

crackers, cheese, onion jamCaramelized Onion-Maple 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.

Caramelized Onion-Maple Jam Ingredients

2 pounds onions (6 cups sliced)
1 teaspoon salt
3 cups apple cider
1 cup plus 2 tablespoons apple cider vinegar (5% acidity)
¼ teaspoon black pepper
2 teaspoons calcium water
1 cup maple syrup
2 teaspoons Pomona’s pectin powder

Caramelized Onion-Maple 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. Peel the onions and discard the skins. Slice the onions very thinly, and then cut the thin slices into approximately one-inch lengths. Place sliced onions in a sauce pan – ideally, a heavy-bottomed one that conducts heat evenly. Add the salt, then mix.

sliced and cut onions

Sliced and Cut Onions

3. Put the pan on the stove, cover the pan with a lid, and cook the onions over medium to medium-low heat for about 5 minutes. While the onions are cooking, occasionally lift the lid and give the onions a quick stir to be sure that they are not starting to burn. If they are, reduce the heat slightly, replace the lid as quickly as possible, and keep cooking. If the onions are really sticking, you may add a very tiny bit of the apple cider to ease the sticking, but only do this if it’s really necessary.

After 5 minutes or so, the onions should have caramelized a good bit, and should begin to have a nice golden-brown color. If not, cook the onions for a little bit longer, with the lid still on, to achieve this. At this point, when the onions have really started to brown, they’ll probably want to start sticking. So, remove the lid, reduce the heat if necessary, and stir constantly, scraping off and incorporating the brown bits on the bottom of the pot as necessary for a couple more minutes. This will allow the onions to continue to brown and caramelize while preventing burning.

caramelized onion in pan

Caramelized Onion in the Pan

4. After the onions are caramelized and well-browned, add the apple cider, the vinegar, and the pepper to the onions. Increase the heat and bring the mixture up to a boil. Cook the mixture at a low boil for a couple of minutes, stirring frequently, to allow the liquid to reduce in volume.

5. Remove the pan from the heat, then measure the mixture. (A large-capacity, heat-tolerant measuring container works well for this, as it allows you to transfer the mixture from the pan directly into the measuring container). If the quantity of the mixture is more than 4 cups, place the mixture back in the pan and allow it to continue cooking until you have reduced the quantity to 4 cups, measuring as necessary to confirm quantity. If you find that you have less than 4 cups, add a small, additional amount of apple cider to bring the total quantity of the mixture back up to 4 cups. Transfer the onion mixture back into the sauce pan, add calcium water, and then stir to combine.

6. In a separate bowl, combine the maple syrup and pectin powder. Mix well and set aside.

maple syrup and Pomona's pectin powder

7. Bring the onion mixture to full boil over high heat. Add the maple syrup-pectin mixture, and then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the jam to a boil, and then remove from heat.

8. Remove hot jars from canner and fill jars with preserves, 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.

jam on spoon in and in jar

Recipe and photos by Allison Carroll Duffy

Printable copy of the Caramelized Onion-Maple Jam only here.

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