Jam Notes: It’s That Citrus Time of Year!


February 2016

Make Jam for Valentine’s Day

Lime, Orange, TequilaMargarita Marmalade

Margarita Marmalade with mini-cornbreads

If you’re ready to try something different, and delicious — make this! Recipe excerpted from Preserving with Pomona’s Pectin, by Allison Carroll Duffy. Click on the picture above or the link below the ingredients list for the complete recipe.

Margarita Marmalade Ingredients

12 medium-size limes, divided
4 medium-size oranges
1½ cups water
3 teaspoons calcium water
½ cup tequila
½ cup orange liqueur
2½ cups sugar
4½ teaspoons Pomona’s pectin powder

Complete Margarita Marmalade Recipe here.


Mulled Red Wine Jelly from The Tomato Tart — Sabrina Modelle

Click on picture for recipe on The Tomato Tart blog.

mulled red wine jelly

Photo by Sabrina Modelle


Satsuma Marmalade

Click on picture for recipe on our website.

Satsuma Marmalade

Mimosa Jelly

Click on picture for recipe on our website.

Mimosa Jelly in jar


Tales From the Jamline

Kumquat Marmalade Revisited

Slicing kumquats

Photo by Christel Pareigis


See the Complete, Original Jam Notes Here.

Kumquat Marmalade Revisited

A plea for help from Pomona’s customer Christel Pareigis: “I tried to make Kumquat Marmalade but was not very successful. It did not jell; the fruit is swimming on top after canning it. I think I added too much water or not enough sugar. I finished 27 jars from 100 kumquats, I still have 600-700 kumquats left in the fridge. I love the fruit, which I discovered only last year. Please . . . please can you give me good instructions?” Below is a picture of Christel’s jars of unjelled Kumquat Marmalade.

Christel's unjelled Kumquat Marmalade

Christel’s unjelled Kumquat Marmalade

We asked Christel if she had used the recipe for Kumquat Marmalade on our website, which specifies the amounts of water and sugar to use. She replied she hadn’t but would try it. Then came this: “I just made 2 batches of the marmalade based on your recipe . . . it is the very, very best!!! Thanks for your help.”

jars of jelled kumquat marmalade

Photo by Christel Pareigis


Takeaway: When making a recipe with Pomona’s Pectin, always look on our direction sheet that comes with the pectin or the Recipe Page of our website first — and Happy Jamming!!


Holiday Gift-Giving Jam Ideas

Thinking about the Holiday Gift-Giving Jams you want to make for family and friends? Here are some of our tasty, low-sweetener ideas from the recipes on the Pomona’s Pectin website. Click on the picture to go to the recipe.

We hope you and your family enjoy a Jammin’ Holiday Season!

Christmas Jam

Christmas Jam in jars

Photo by Nancy O’Neal

Cranberry, Orange, Frozen Strawberry & Spices — a holiday pleaser submitted by Nancy O’Neal.

Merry Mulled Merlot

Merry Mulled MerlotThe newlyweds, Sean & Ashley Mosconi, will be making this one with the leftover wine from their wedding.

Pear-Cranberry Conserve with Almonds & Crystallized Ginger

pear-cranberry conserve

From Preserving with Pomona’s Pectin, by Allison Carroll Duffy and suggested by Pomona’s customer Mishel Mullan — thanks Mishel.

Chocolate-Cherry Preserves

3 jars of chocolate-cherry preserves

Photo by Randal Oulton

Randal Oulton, one of our many Canadian Pomona’s Pectin customers, is also creator of HealthyCanning.com and CooksInfo.com

Sunrise Marmalade

sunrise marmalade on toast

This delicious marmalade from Preserving with Pomona’s Pectin closely mimics Carrot Cake and was suggested for gift-giving by Mishel Mullan.

Blackberry Port Jam

Blackberries and jam

Photo by Mia Valcarcel

Recipe created by Mia Valcarel, another Pomona’s Pectin customer.

Pomegranate Jelly

2 jars of pomegranate jelly

Created by our own Connie Sumberg, a great jelly for the holidays.

Honeyed Pear-Lemon Marmalade

Honeyed Pear-Lemon Marmalade

Another Allison Carroll Duffy creation — delicious and easy to make!


Pineapple Jam from Fresh Pineapple

fresh pineapple

Nothing quite like it!

Cranberry-Orange-Pear Holiday Jam

Holiday Jam on toast

Allison Carroll Duffy’s newest creation turns 3 holiday fruits into one delicious jam.


Cranberry-Habanero Jelly

Jelly on crackers with cream cheese

For those who like it hot — a sizzling recipe from Preserving with Pomona’s Pectin by Allison Carroll Duffy

Well, now that you have our suggestions, choose one and start jamming!



Some Family Pictures from Sean and Ashley’s Wedding

Sean Mosconi, Paul’s son, and Ashley Core were married on October 24, 2015, in Sebastapol, California. Here are a few pictures for you to enjoy from our celebration.

Sean & Ashley making their vows

Sean & Ashley making their vows.


Sean-Ashley and the view

Sean & Ashley in the vineyard where the wedding was held. It was a beautiful day for a wedding!


Paul's family crew

Paul’s family crew with Sean and Ashley at the rehearsal dinner.


Paul, Sean, and Mary Lou at the wedding

Paul, Sean, and Mary Lou pose for a picture at the wedding.


Chris, Mary Lou, and Paul walk down the aisle together

Chris, Mary Lou’s son, Mary Lou, and Paul walk up the aisle at the wedding.


Ashley says: “Please include that we will be using the leftover wine from the wedding to make Merry Mulled Merlot Jam for holiday gifts.”

Jam Notes: Gift Your Family & Friends with a Treat They’ll Love to Eat!

November 2015

Holiday Happiness —
Homemade Low-Sweetener Jam

CanningCraft Creates:
Cranberry-Orange-Pear Holiday Jam

By Allison Carroll Duffy, Author of Preserving with Pomona’s Pectin (Fair Winds Press, June 2013)

Allison Carroll Duffy

Allison Carroll Duffy

When it comes to the autumn and winter holidays, I can’t seem to help using cranberries in almost everything. I’m not alone, of course – these lovely berries have long been a holiday classic. And really, that’s no surprise – they’re in season at this time in many temperate regions, their gorgeous red color is hard to resist, and they’re remarkably versatile – delicious used in both sweet and savory ways. . . .

CanningCraft Creates: Cranberry-Orange-Pear Holiday Jam: Complete blog post with recipe from Allison Carroll Duffy

Cranberry-Orange-Pear Holiday Jam: Recipe Only


 More Holiday Gift-Giving Recipe Ideas
Our 11 best suggestions for Holiday Jam Making and Gift Giving —
Happy Holidays and Happy Jamming!


E-BOOK ON SALE on Amazon — $2.99
Preserving with Pomona’s Pectinmonth of November only!
Click on book cover to purchase.

book cover Preserving with Pomona's Pectin

The Jam (S)Pot
Puts the Spotlight on a Pomona’s Jam Maker

Jo’s Jellies: Some Like It Hot in New Orleans
Available at the Gretna Farmers’ Market

Jo’s Jellies: Recipe for Pepper Jelly with Agave & Stevia

Pomona’s News

Sean & Ashley making their vows

Sean & Ashley making their vows.

Wedding Pictures from Paul’s son’s wedding in October.

And More . . .

See the Complete, Original Jam Notes Here.

The Jam (S)Pot: Jo’s Jellies — Tips for Starting a Small Jam-Making Business

Jo-Ann and husband at farmers market booth

Jo-Ann Monconduit, creator of Jo’s Jellies, with her best helper and husband Rick at the Gretna Farmers’ Market

Jo-Ann Monconduit, creator of Jo’s Jellies in New Orleans, did not grow up in a jam-making family. They had a fig tree and her mother would cook the figs down every year until they became jammy, but that was it.

One day a few years ago her husband brought home a jar of wine jelly his co-worker had made, and Jo-Ann was hooked. She wanted to learn how to do it. Once she got started, she couldn’t stop, and had so much jam she had to give it away. When she went to the farmers’ market one day and realized there was no jam-seller there, her business was born.

She grew up eating cheap strawberry jam from the grocery store, and didn’t like it. She resisted making strawberry jam for quite a while, but when she finally tried making her own, her reaction was “Wow, that is good!”

She started learning everything she could about proper procedures and canning safety, which is essential if you want to make jam to sell. She has now learned enough to be able to teach canning classes at local community centers.

Jo-Ann comes up with new recipe ideas by searching around on the internet. She is looking for supporting flavors that complement the fruit flavor without overwhelming it. For example, when she made a plain Peach Jam, it didn’t sell. She did her research and now adds a little bourbon and some vanilla to the peach, and it sells like crazy.

Jo-Ann with customers at the farmers' market

Jo-Ann explaining to several customers the ingredients in her Caramel Apple Jam and the various ways to use it . Putting it in puff pastry tarts is one of her favorites.


Jo-Ann’s 10 Tips for Jam-Selling Success

1. Go to your local farmers’ market and explore the possibilities – both for purchasing fruit and for selling your creations. Jo-Ann has found everything about the farmers’ market extremely rewarding. She has made life-long friends, both with other vendors and her customers. Plus the market is a perfect outlet for her jam obsession.

2. Learn the legalities – you need to learn about your local Cottage Laws, what you can and can’t do. For example, in Louisiana, she can’t sell wholesale or on the internet.

3. Know your costs and make cost-effective decisions – for Jo-Ann, this is where Pomona’s Pectin comes in. Jam manufacturers can buy Pomona’s in bulk at wholesale prices. And best of all, it’s reliable. You won’t be wasting your fruit on unjelled product.

4. Use local fruits as much as possible – work with the farmers at your farmers’ market to get the best price on a large lot and freeze it. Find other cost-effective sources like U-pick farms, for example.

5. Find a Jar Wholesaler – ideally somebody local that you can pick the jars up from. If you don’t have that, check out Fillmore Container. They will ship and have excellent prices.

6. Relate to your customers – which means responding to their requests for particular types of jam or jelly but also educating them about the variety of ways to use your products: for example, to make salad dressings, as a glaze for meats, put on ice cream, and so on.

7. Give samples – people love sampling her flavors on crackers. And Jo-Ann loves it too, even if they don’t buy right away or at all. Keep everything looking good and tasting good, and most likely they will be back.

8. Freeze fruit when it’s in season – Jo-Ann freezes bags containing the exact amount of what she uses for a batch. When she’s ready to make jam, she can just defrost and go. Freezing can change the texture and the measured amount of fruit, so be sure to measure or weigh before freezing, not after. This kind of prep work really pays off for her.

9. Keep a list of what’s in your freezer – you want to know at all times what you have in stock and ready for jamming, so keep the list up-to-date as you take things out.

10. Inventory, inventory, inventory – managing inventory is key. Know what sells and what doesn’t sell so quickly. That tells you how much of each type of jam/jelly to keep in stock. For example, Jo-Ann knows she sells an average of 5 fig jams each weekend, so she always makes sure she has 10 on hand. Take stock of your inventory after each market. That will tell you what to make next.

This link will take you to Jo-Ann’s recipe for Pepper Jelly with Agave and Stevia.

This link will take you to another short article about Jo’s Jellies and how she got started making and selling low-sugar and sugar-free jam at the farmers’ market.


The Jam (S)Pot: Jo’s Jellies — Some Like It Hot!

The place to go for your low- and no-sugar jams & jellies, in or near New Orleans, is the Gretna Farmers Market. Jo-Ann Monconduit, the owner and creator of Jo’s Jellies, is there most Saturdays from 8:30am to 12:30pm.

Jo-Ann and husband at farmers market booth

Jo-Ann Monconduit, creator of Jo’s Jellies, with her best helper and husband Rick at the Gretna Farmers’ Market

Jo’s Jellies are made from Louisiana fruits and vegetables and Jo-Ann buys as many as possible from the farmers at the market. She especially likes making hot pepper jellies – like Habanero Gold, Hell Hot Haberno, Jalapeno Jelly, and Thai Pepper Jelly – from peppers she grows herself.

She even makes a hot pepper jam from Carolina Reaper Peppers and raspberries. It’s so hot she has never been able to taste it herself! But her customers love it.

Jo-Ann with customers at the farmers' market

Jo-Ann explaining the ingredients in her Caramel Apple Jam to several customers

Jo-Ann started selling at the farmers’ market about 4 years ago with 6 different high-sugar jams. She now has 30 different kinds to choose from, and all but 5 have been converted to Pomona’s Pectin.

As she was getting more and more requests for low-sugar and sugar-free products, Jo-Ann started looking around on the internet and found so many positive comments about Pomona’s Pectin, she hurried right on over to Whole Foods Market and bought a couple of boxes.

“Oh my, this works! It works! It works! It works!” she exclaimed after her first batch. No more stirring for hours, finding the right temperature, and then keeping her fingers crossed that the jam would jell this time. With Pomona’s, she has never had a failed batch.

This link will take you to Jo-Ann’s advice if you want to make and sell jam at farmers’ markets.

This link will take you to Jo-Ann’s recipe for Pepper Jelly with Agave and Stevia.


CanningCraft Creates: Cranberry-Orange-Pear Holiday Jam

Allison Carroll Duffy

Allison Carroll Duffy

When it comes to the autumn and winter holidays, I can’t seem to help using cranberries in almost everything. I’m not alone, of course – these lovely berries have long been a holiday classic. And really, that’s no surprise – they’re in season at this time in many temperate regions, their gorgeous red color is hard to resist, and they’re remarkably versatile – delicious used in both sweet and savory ways.

I most often use cranberries in pie or in chutneys and relishes served as an accompaniment to a main course. This holiday season I thought it would be fun instead to make a cranberry jam. To round out the cranberry flavor, I’ve included oranges and pears in the jam as well, and some warming spices.

Sweetened with a generous dose of honey, this jam is delicious in a straight-up jam kind of way – on toast with butter, for example. But, perhaps because of its tangy bite and its subtle touch of bitterness, as well as its slightly chunky texture, it’s equally good used more like a chutney or relish, complementing a main dish.

Use fresh cranberries if you can get them, but if not, frozen berries (defrosted before using) will work just as well.

As for pears, any variety is fine, though do make sure that they are ripe and mashable before using them.

Pears in bowl

Oranges are another key ingredient in this recipe; and this jam relies heavily on the oranges to impart sweetness to the jam. Because of this, oranges deserve extra scrutiny in selection – especially since oranges can vary tremendously in quality and flavor (more than other fruits, it seems to me).

Perhaps it goes without saying, but if you want a sweet, luscious jam, make sure you use sweet, luscious oranges! And, since you will be using some of the orange skin in the form of zest, use organic oranges if at all possible.

Holiday Jam on toast

Cranberry-Orange-Pear Holiday Jam

Cranberry-Orange-Pear Holiday 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.

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.

Cranberry-Orange-Pear Holiday Jam Ingredients

12 ounces fresh, whole cranberries
3 medium oranges
3 medium pears
1 Tablespoon orange zest
1¼ teaspoons ground ginger
¾ teaspoon ground cardamom
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ cup lemon juice
4 teaspoons calcium water
1 cup honey
2½ teaspoons Pomona’s pectin powder

Cranberry-Orange-Pear Holiday 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 cranberries in a colander. Transfer the cranberries to a food processor and pulse them until they turn into a very fine mash, or pulp – not quite fully pureed, but almost. Then, transfer the cranberry pulp to a large sauce pan and set it aside.

cranberries pulsed in food processor

3. Rinse the oranges well. Using a zester or a very fine grater, grate the outside skin of one or more of the oranges to obtain zest. Measure out 1 Tablespoon of orange zest and add it the cranberry pulp.

4. Peel the oranges and discard the remaining skin. Pull all of the orange segments apart, discard the seeds, and remove and discard all of the membranes from each individual orange segment. Then, transfer the orange segments to the food processor. Pulse the oranges very briefly – just long enough to turn them into pulp. Be careful not to liquefy them. Measure out 1 1/3 cups of the orange pulp and add it to the cranberry pulp. (If you are left with extra orange pulp, simply use it for something else).

5. Peel and core the pears. Transfer the pears to a mixing bowl and mash well. Measure out 1 1/3 cups mashed pear and add it to the cranberry-orange mixture. (If you are left with extra mashed pear, simply use it for something else).

mashed pear in bowl

6. Add all of the spices, as well as the lemon juice and calcium water, to the mixture. Stir to combine.

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

8. Put the sauce pan on the stove and bring the cranberry-orange-pear mixture up to a rolling boil over high heat. Add the 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.

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

Printable copy of the Cranberry-Orange-Pear Holiday Jam recipe only here.

My almost 8-year-old grandson could not put your book down!

I have just used Pomona’s Pectin for the first time last week on the Maple-Vanilla Peach small batch jam. I love it!

I started canning as a teenager with my Mom, then with my daughters. I only used SureJell up till now. I love that I can control the amount of sugar and the size of the batch with Pomona’s Pectin. It is all I’ll use from now on!!

I think my next batch of jam will be Vanilla Pear Jam. When my children were little I would can enough to last a year, now that they have their own families and they both can as well, I have really gotten into the small batch idea.

The book and pectin came on Monday. I love the book, and can’t wait to try some of the recipes. My grandkids were here when I got the mail on Monday and my almost 8-year-old grandson could not put the book down! A new generation of canners!

You guys are the best! Thank you for this opportunity to win!

Joann Sovel (winner of Preserving with Pomona’s Pectin; a box of Pomona’s Pectin; and, from Fillmore Container, a case of jars and lids in our August 2015 “Pomona’s Day” Giveaway)
Wixom, MI
August 26, 2015

What is Calcium Water and why is it called for in a Pomona’s Pectin recipe?

jar of calcium water

Photo by Karen Foster

Calcium water is a solution you make with water and the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder. Pomona’s Pectin recipes call for calcium water because the pectin is activated by calcium, not by sugar. For more information about calcium water, please visit the FAQ page, Section 2, of the Pomona’s Pectin website.

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