9781592335596-1592335594-Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

ISBN-13: 9781592335596
ISBN-10: 1592335594
Edition: 46035th
Author: Allison Carroll Duffy
Publication date: 2013
Publisher: Fair Winds Press
Format: Paperback 176 pages
FREE US shipping on ALL non-marketplace orders
Marketplace
from $14.00 USD
Buy

From $14.00

Book details

ISBN-13: 9781592335596
ISBN-10: 1592335594
Edition: 46035th
Author: Allison Carroll Duffy
Publication date: 2013
Publisher: Fair Winds Press
Format: Paperback 176 pages

Summary

Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More (ISBN-13: 9781592335596 and ISBN-10: 1592335594), written by authors Allison Carroll Duffy, was published by Fair Winds Press in 2013. With an overall rating of 4.5 stars, it's a notable title among other Canning & Preserving (Natural Foods, Cooking by Ingredient, Organic, Cooking Methods, Juices & Smoothies, Beverages & Wine, Juicers, Kitchen Appliances, Diabetic & Sugar-Free, Special Diet) books. You can easily purchase or rent Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More (Paperback) from BooksRun, along with many other new and used Canning & Preserving books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $3.07.

Description

If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’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 haven’t tried Pomona’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 Pomona’s Pectin cookbook, you’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, you’ll find endless combinations sure to delight all year round!

Rate this book Rate this book

We would LOVE it if you could help us and other readers by reviewing the book