We have been using Pomona’s Pectin for years . . .

Our small bakery cafe in rural Alaska features as many products from our family farm as possible. In cooperation with my husband’s vegetable operation (Talkeetna Grown at Birch Creek Ranch), we make jams, jellies, and other canned and fermented vegetables for sale to farm stand customers as well as for use in the bakery.

We have been using Pomona’s Pectin for years and truly find it to the be the best product out there – not just for using less sugar, but for really showing off the amazing flavors of our Alaska grown fruits such as red currants, black currants, rhubarb, raspberries, strawberries and apples. Thank you!

Anita Golton, Owner
Flying Squirrel Bakery Cafe
Talkeetna, Alaska
October 4, 2016

Our jams and preserves have been super delicious.

I have used Pomona’s Pectin with my neighbors the past two summers and we love it as our jams and preserves have been super delicious. Love the fact it uses less sugar!!! I just went to our local health food store (Paso Robles Health Foods) and purchased all of the ten boxes they had in stock (5 for me, and 5 for my neighbor). Thanks for making such a great pectin.

Kerin B.
Paso Robles, CA
September 28, 2016

Jam Notes: Tomatoes, Apples, Pears, Figs — Irresistible New Recipes

September 2016

Table of Contents


Canning Craft Creates: Tomato Marmalade

Tomato Marmalade Ingredients

Pomona’s Day Giveaway Winners
Tales from the Jamline: Adding Alcohol to Jam
Singing the Praises of Balsamic Vinegar Jams — in Harmony!
Pomona’s News – October Vacation Dates
That’s My Jam: E-Books from Love and Olive Oil
More New Recipes on the Pomona’s Website
IMPORTANT Fig Jam Recipe Change

Read the Complete, Original September 2016 Jam Notes here.

CanningCraft Creates: Tomato Marmalade

Allison Carroll Duffy

Allison Carroll Duffy

Okay, I have a tomato-related confession to make. Ready? When I first started working on this recipe, I wasn’t so sure I was going to love the end result. I mean, I adore garden-fresh tomatoes, but . . . in marmalade?

Now that I have several jars in my pantry, and an open one in the fridge that is rapidly disappearing, I am happy to tell you that I am a total convert. Tomatoes in marmalade are amazing! Not just okay – but truly delicious.

One of the things that makes the tomatoes work so well in this recipe, I think, is that the chunks of tomato are not cooked for very long, so they hold their shape somewhat. Suspended in the soft-set orange jell, amidst slivers of orange and yellow peel, the bright red tomato pieces look almost jewel-like, and are surprisingly sweet.

Tomato Marmalade on spoon

In-season, locally grown tomatoes work best, as tomato taste and quality are key in this recipe.

As for the citrus, use organic if you can, as this recipe calls for the peels, in addition to the fruit and juice.

My family and I have really been enjoying this marmalade in the simplest of ways – spread on toast for breakfast, or (I have to admit) by the spoonful from the jar. What an unexpectedly delicious way to enjoy summertime tomatoes!

Tomato Marmalade

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.

Tomato Marmalade Ingredients

Tomato Marmalade Ingredients2¾ pounds tomatoes
1 small orange
4 small lemons, divided
1 cup water
1½ cups sugar
2 teaspoons calcium water
2 teaspoons Pomona’s pectin powder

Tomato 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. Remove skins from tomatoes. To do this, heat a pot of water to boiling, place tomatoes in boiling water–jus t a couple of tomatoes at time–for 30 to 60 seconds, or until the skin spits. Remove tomatoes from boiling water and immediately submerge them in a large bowl of ice water. The skins will slip right off. If the skin did not split during this blanching process (which occasionally happens), simply nick the skin with a paring knife and peel the skin off. Discard the skins.

3. Slice tomatoes in half, then remove and discard the cores. Dice the tomatoes. Place the diced tomatoes in a colander or strainer, and place the colander or strainer in or over a large bowl. Set aside, and allow the tomatoes to drain into the bowl while you’re working on the next steps.

4. Wash the orange and the lemons thoroughly. Using a vegetable peeler, remove the outer part of the peel from the orange, and from 2 of the lemons. Then, slice these peels into very thin, length-wise strips about 1 inch long, and place in a sauce pan.

5. Remove and discard the remaining white pith from the peeled orange and the 2 peeled lemons. Pull the fruit apart into segments, and slice these segments into small pieces. Remove and discard any seeds, then add the cut up segments to the sauce pan.

Prepared tomatoes, lemons, and lemon peel

6. Slice the remaining 2 lemons in half and squeeze out their juice, discarding peels when done. Set aside 1/4 cup of this lemon juice. Add any remaining lemon juice to the sauce pan.

7. Add the 1 cup of water to the citrus mixture in the sauce pan. Also add to the sauce pan the juice that has drained from the tomatoes. Cover mixture and bring to a boil over high heat. Reduce heat slightly and cook, covered, for 15 minutes, stirring occasionally. Add the diced tomatoes, increasing heat as necessary to bring mixture back up to temperature, then continue to cook, still covered and stirring occasionally, for another 3 minutes.

8. Remove the pan from the heat, empty the tomato-citrus mixture into a bowl or other heat-proof container, then measure out 4 cups of the mixture. (If you have any left over, you can use it for something else.) Pour the measured quantity of the mixture back into the sauce pan. Add the remaining 1/4 cup lemon juice and the calcium water, then stir to combine.

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

10. Bring the tomato-citrus mixture to 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 marmalade to a boil, then remove from heat.

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

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

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

14. Allow jars to cool undisturbed for 12 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.

Tomato Marmalade on toast

Recipe and photos by Allison Carroll Duffy

Printable copy of the Tomato Marmalade recipe only here.

Jam Notes: Singing the Praises of Balsamic Vinegar Jams — in Harmony!

By Becky Hoff of Harmony, Minnesota

Harmony is a small but active rural community nestled in the southeast corner of Minnesota. It has been my home for the last six years and is also where I work, managing the Visitor Center and Chamber of Commerce office. From a tourism perspective, Harmony is known as a destination for bicyclists, and as being the home of both Niagara Cave and Minnesota’s largest Old Order Amish population.

Amish produce stands are prolific in the area, selling an abundance of locally grown fruits and vegetables as well as trucked in fruits from warmer states. Our local farmers had a bumper strawberry crop this past June, and many home canners made good use of those beautiful berries. I myself canned the most delicious Strawberry Jam with the help of Pomona’s Pectin and my new favorite jam ingredient — Balsamic Vinegar. My husband wants me to use balsamic vinegar in all of my jams now!

I’ve been hunting raspberries at an Amish place near me — Raspberry Balsamic Jam sounds like something I want to eat. . . . I went out to the farm stand last week. Although they didn’t have any raspberries, I left with a crate of peaches and about a laundry basket’s worth of other produce! So I spent that evening making Peach Salsa, a couple Peach Pies for the freezer, and Peach Jam with Blackberry-Ginger Balsamic Vinegar. Plus we’ve been eating fresh peaches every day since!

Balsamic Vinegar Jams

Photo by Becky Hoff. L to R: Strawberry Jam with Lavender Balsamic Vinegar,
Peach Jam with Blackberry-Ginger Balsamic Vinegar, Blueberry Jam with Plain Balsamic Vinegar


Finally got the call from a local orchard, Blossom Hill, that the raspberries had been freshly picked, so I spent that Sunday experimenting in the kitchen!

I made a double batch of Raspberry Jam following the Pomona’s Pectin instructions, and added one Tablespoon Plain Balsamic Vinegar for each cup of mashed raspberries before cooking. The results were very pleasing. The dark vinegar creates a beautiful deep raspberry color, the tart taste is similar to Raspberry-Rhubarb Jam.

I also used Plain Balsamic Vinegar with blueberries. In my experience blueberries can stand up to anything you add to them; they always take over when you do a mixed fruit jam, for example.

As summer gives way to fall I will continue with my Balsamic Vinegar Jam experiments, and I will certainly share any new favorite recipes! (Right now, Strawberry with Lavender Balsamic is at the top of my list!) I would love for other readers to comment on what they like to do to make their jam recipes sing!

Balsamic Vinegar Jams Recipe here.

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.


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

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

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!

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