Kumquat Marmalade Revisited

A plea for help from Pomona’s customer Christel Pareigis: “I tried to make Kumquat Marmalade but was not very successful. . . . 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?” See pictures; learn what we suggested; and Christel’s results. Continue reading

Water Bath Canning: Step-by-Step

This step-by-step guide to water bath canning is important if you want to be able to store your jam or jelly for up to one year at room temperature. If you don’t want to process your jam or jelly in this way and you have freezer space available, leave 1/2″ of headspace in your freezer-safe containers and freeze when jam is cool. Defrost before eating. Continue reading

My Jam or Jelly Is Too Thick

The Pomona’s jell could be stiffer or firmer than you are used to, but it should be spreadable. If it’s not spreadable, then something went wrong. The most usual cause for a too firm or rubbery texture with Pomona’s is that you used less fruit than the recipe called for. Continue reading

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