Preserving with Pomona’s . . .

JOIN THE CANNING REVOLUTION- PRESERVE INTENSELY FLAVORED JAMS AND JELLIES—WITHOUT ALL THE SUGAR!

PRESERVING WITH POMONA’S PECTINPreserving with Pomona Pectin cover

The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

by Allison Carroll Duffy
and the partners at Pomona’s Universal Pectin®
June 2013

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Making jams and jellies is a tradition with deep history and delicious results. But often recipes call for more sugar than fruit, turning what could be a healthy, homemade treat into an achingly sweet spread.

In PRESERVING WITH POMONA’S PECTIN [Fair Winds Press, JUNE 2013] by Allison Carroll Duffy and the partners at Pomona’s Universal Pectin, readers learn how to make jam using sugar-free and preservative-free Pomona’s Universal Pectin, which requires no sugar to jell. With Pomona’s Universal Pectin, not only do jams and jellies take less sugar to make, but less time as well. And Pomona’s Universal Pectin is easy to find at your local natural foods store, food coop, Williams-Sonoma, or online.

This first official Pomona’s Universal Pectin cookbook shows readers how to use this revolutionary product and method to create and can marmalades, preserves, conserves, jams, and jellies. Inside are recipes for sweet offerings and savory favorites such as:

  • Maple-Vanilla-Peach Jam
  • All-Fruit Strawberry Jam
  • Savory Blueberry-Ginger Conserve
  • Nana’s Favorite Dandelion Jelly
  • Margarita Marmalade
  • Chocolate-Cherry Preserves

This is the perfect book for both beginning and experienced preservers, and everyone in between. The recipes are organized by type—jams, jellies, preserves, conserves, and marmalades—and there are simple classics as well as new twists with exciting ingredients. And, most importantly, all of the recipes use low amounts of sugar or alternative sweeteners, such as honey, maple syrup, or fruit juice.

PRESERVING WITH POMONA’S PECTIN is the perfect book for anyone with an interest in preserving. Whether you’ve already worked with Pomona’s Universal Pectin and are looking for more recipes, or are just learning how to use this revolutionary product, you’ll find everything you need (including how-to illustrations!) in this jam-packed book.

About the Author

Allison Carroll Duffy is a Master Food Preserver, trained through the University of Maine Cooperative Extension. She holds a Master’s degree in Gastronomy from Boston University and teaches canning and preserving classes and workshops. She has written about food for various publications including the Boston Globe and Backpacker magazine. Allison runs the Canning Craft blog (http://www.canningcraft.com) and lives near Portland, ME with her husband and two young sons.

About Pomona’s Universal Pectin

Pomona’s Universal Pectin is sold by Workstead Industries, a small, family-owned business that got its start in 1980 on Pragtree Farm in Arlington, Washington. Farmers Brian Saunders and Connie Sumberg had an abundance of organic berries on the farm and wanted to make jam, but were horrified at the amount of sugar required. Some sleuthing and experimenting led to the pectin known today as Pomona’s Universal Pectin (www.pomonapectin.com). In 1989, Connie took over the business, running it independently until 2009, when family members Mary Lou Sumberg (Connie’s sister) and Paul Rooney (Mary Lou’s husband) joined her as partners.


PRESERVING WITH POMONA’S PECTIN

The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More
by Allison Carroll Duffy and the partners at Pomona’s Universal Pectin
Fair Winds Press
June 2013
$21.99 US / $23.99 CAN – Also available as ebook
ISBN: 9-781-59233-559-6


For more information, to request a review copy of the book or an interview, please contact Dalyn A. Miller at 617-504-6869 or via email at Dalyn@DalynMillerPR.com