Preserving with Pomona's Pectin
Allison Carroll Duffy and the partners at Pomona's Universal Pectin
Normally I shy away from cookbooks with recipes that require a specific product not readily available at my grocery store, I'm not talking about ethnic ingredients or ingredients that are a bit harder to find, I will go a few extra miles to get an ingredient if I really want to try a dish, but I wouldn't buy a cookbook called "Greatest Cajun Recipes Ever" if every recipe required specific Cajun seasoning made only by the cookbook author and only available from www.bayouboyz.com
But....and I knew you could sense a big but coming! I have made an exception. recently I came across Preserving with Pomona's Pectin. Pomona's Pectin is available at health food stores, Williams and Sonoma or fromwww.pomonapectin.com
The reason I made this exception was that we love to make freezer jam, bottled jams, and jellies. What we didn't like was the whopping 4 to 7 cups of sugar needed for each batch! That means each jar of jam on average is 85% sugar!
Pomona's Pectin is a different from other pectin, all jams need pectin to set up but up until now pectin has required sugar, and tons of it, to work. So how is Pomona's different, well it doesn't contain any sugar, preservatives, or additives, it does contain low-methoxyl citrus pectin and it uses calcium to activate the gelling process, not sugar! Now the jam still requires a bit of sweetener but with this pectin you can use maple or honey! can you feel my excitement!!
The last bit of exiting news, with this pectin I can double or triple my batch of jam, I can't do that with my regular jam!
I'm telling you this stuff is AH-MAZE-ING! Trust me give it a try...now I'm off to make some Brandied Apricot Preserves with Lemon Peal, some Honey Plum cardamom Jelly, some Sweet Cherry Jam, some Margarita Marmalade, some...well you get the picture, and the best part, all the recipes are in the book! LOVE!