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Pomona Pectin
You know how much I LOVE Pomona's Universal Pectin. Every jam recipe in this blog uses it and I even dedicated an entire chapter in my eBook, Health Begins in the Kitchen, to making healthy jam using this wonderful pectin. What makes Pomona's Universal pectin so great is that it allows you to make jelly and jam with little or no sugar!
Pomona Pectin Giveaway
My friends at Pomona wanted me to tell you all about their exciting giveaway that will run from August 5th through August 13th, 2014.
All you need to do to win is enter the Giveaway - and everyone gets 2 FREE ENTRIES.
Here's What You'll Win!
Cookbook: Preserving with Pomona's Pectin
by Allison Carroll Duffy
by Allison Carroll Duffy
A Box of Pomona's Pectin
A case of 6 Orchard Road Jelly Jars with lids and bands
A Stainless Steel Funnel
The Cookbook
Preserving with Pomona's Pectin (Fair Winds Press, June 2013) teaches you how to make jam using sugar-free and preservative-free Pomona's Universal Pectin.
Here are some examples of the wonderful recipes in this book:
* Maple-Vanilla-Peach Jam
* Chocolate-Cherry Preserves
* Margarita Marmalade
* Nana's Favorite Dandelion Jelly
* Savory Blueberry-Ginger Conserve
* All-Fruit Strawberry Jam
This is the perfect book for both beginning and experienced preservers, and everyone in between. The more than 70 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.
How to Enter
To enter to win, go to the Pomona Website. There will be TWO winners!
And while you're there, check out the recipe from Preserving with Pomona's Pectin for Gingered Lemon Fig Preserve. It looks yummy!
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| Gingered Lemon Fig Preserve |
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