Preserving with Pomona's Pectin

Preserving with Pomona's Pectin

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If youa€™ve ever made jam or jelly at home, you know most recipes require more sugar than fruita€”oftentimes 4 to 7 cups!a€”causing many people to look for other ways to preserve more naturally and with less sugar. Pomonaa€™s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomonaa€™s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor! If you havena€™t tried Pomonaa€™s already (prepare to be smitten!), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online. In this first official Pomonaa€™s Pectin cookbook, youa€™ll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, youa€™ll find endless combinations sure to delight all year round!The combination is refreshing and surprisingly addictive, and oranges add a touch of brightness to the mix. This jelly makes an ... Ita#39;s tempting to squeeze the cheesecloth or jelly bag to make the juice come out faster; but dona#39;t! If you do, you a#39;llanbsp;...

Title:Preserving with Pomona's Pectin
Author:Allison Carroll Duffy
Publisher:Fair Winds Press (MA) - 2013-06-01


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