June 2012 — #3
If you call the Pomona’s Jamline this summer, you may hear a new voice; Mary Lou is in training. Connie, Mary Lou, and Paul are the Pomona’s Partners. Mary Lou and Paul drove their truck camper cross-country in May, from their home in the San Francisco Bay to Greenfield, Mass., to spend jamming season with Connie at the Workstead Industries home office.
We had a wonderful trip with stops to visit stores, distributors, customers, and family, as well as some sightseeing. Particularly memorable were:
- B – Palmer Wholesale in Orem, Utah
- C – Western Innovations, the Pomona’s packager in Colorado
- D – St. Francis, Kansas, where we stayed in a beautiful and peaceful free city campground
- E – Willa Cather’s home in Red Cloud, Nebraska
- F – NEMO, the northeast corner of Missouri, a place of community-building, sustainability, jam-making with Pomona’s, and other positive possibilities for humans and the Earth
- G – Wegmans grocery store in State College, PA (see more about Wegmans below)
- H – and finally Kripalu Yoga Center in Lenox, Mass.
This map shows our route from the SF Bay to Greenfield, Massachusetts.
Did You Know?
That Pomona’s Pectin is both vegan and gluten free. Pomona’s is extracted from citrus peel and contains no added sweeteners, preservatives, or any other ingredients. The monocalcium phosphate powder, that comes with our pectin, is also vegan and gluten free. It is a food-grade rock mineral source of calcium made up of two minerals, calcium and phosphorous.
Orange-Pineapple Jelled Salad (Vegan)
This recipe is written to be made with Pomona’s Pectin.
Serves 4 to 6
3/4 cup orange juice
1 teaspoon Pomona’s pectin powder
1 cup crushed unsweetened pineapple with juice
1 teaspoon calcium-water
1/4 cup finely shredded carrot
For a printable copy of this recipe,click here.
What’s The Story With The New Pomona’s Cookbook?
The creation of our cookbook, dedicated to scrumptious recipes using Pomona’s Pectin for jams, jellies, preserves, conserves, and marmalades, both sweet and savory, is in full swing.
We are working with our author, recipe developer, and recipe tester, Allison Carroll Duffy (pictured above). She is a Master Food Preserver, living on a farm in Maine, with many wonderful and imaginative ideas for jams designed to be made with Pomona’s. We are so happy to have found her and to collaborate with her.
To learn more about Allison and read her blog, CanningCraft, click here. Publication target date for the cookbook is June 2013.
Connie’s back yard rhubarb plant.
June Is for Strawberries . . . and Rhubarb
What a great combination they make in a simple cooked strawberry-rhubarb jam. This recipe calls for sugar or honey, but you can substitute sweeteners that measure like sugar or honey.
Makes about 5 cups.
2 cups mashed strawberries
2 cups cooked rhubarb (chop rhubarb, add a little water, cook until soft, measure)
2 Tablespoons lemon juice
½ to 1 cup honey or ¾ up to 2 cups sugar
2 teaspoons calcium water (included in the Pomona’s box)
2 ½ teaspoons Pomona’s Pectin powder
For a printable copy of this recipe, click here.
|Good News for Wegmans Shoppers
Our stop at Wegmans on our cross-country trip was our first time in a Wegmans. It blew us away – almost like going to Disneyland. The good news is — they now carry Pomona’s Pectin! We spoke with Judy, the Natural Marketplace buyer at the store in State College, PA, and she ordered a case on the spot.
If you don’t live in State College, and you shop at a Wegmans that doesn’t carry Pomona’s yet, talk to the Natural Marketplace buyer in your store and ask that they carry it. Wegmans is very responsive to customer requests.
Wegmans, based in Rochester, NY, has about 80 stores in New York State, New Jersey, Pennsylvania, Virginia, Maryland, and Massachusetts.
We Love Your Feedback!
Let us know what you think of Jam Notes. Are there jamming-related topics you would like to read more about? Do you have a recipe for jam, or anything else you make with Pomona’s, to share? Email MaryLouSumberg@pomonapectin.com, and Happy Jamming!