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 Author Allison Carroll Duffy
ISBN-10 1592335594
ISBN-13 9781592335596
Year 2013-06-01
Pages 176
Language English
Publisher Fair Winds Press
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If youve ever made jam or jelly at home you know most recipes require more sugar than fruitoftentimes 4 to 7 cups causing many people to look for other ways to preserve more naturally and with less sugar Pomonas Pectin is the answer to this canning conundrum Unlike other popular pectins which are activated by sugar Pomonas 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 havent tried Pomonas 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 Pomonas Pectin cookbook youll 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 youll find endless combinations sure to delight all year round

Other Version:

The Memory Book

The Memory Book Author Harry Lorayne
ISBN-10 9780307814067
Release 2012-01-18
Pages 240

Gene Everlasting

Gene Everlasting Author Gene Logsdon
ISBN-10 9781603585392
Release 2014
Pages 177