Free Ebook Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More, by Allison Carroll Duffy
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Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More, by Allison Carroll Duffy
Free Ebook Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More, by Allison Carroll Duffy
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Review
"Pectin, a naturally occurring substance in fruit, is required for jellies and jams to solidify. Since not all fruits have enough natural pectin to gel, recipes often call for commercial pectin, which requires a large amount of sugar to work. Pomonaâ??s Universal Pectin does not, however; it works with calcium and allows canners to produce a variety of preserves using less sugar. In her first book, master food preserver and blogger Duffy (canningcraft.com) introduces a wide selection of jams, jellies, and conserves using this low-sugar method. While the recipes have some simplistic instructions (every recipe has the same first two steps), accompanying tips allow canners to customize their sweeteners; the book also includes a review of canning supplies and techniques. VERDICT: The unique recipes and low-sugar options for preserving will make this cookbook a favorite among home canners." â?? Library Journal"Pectin, a naturally occurring substance in fruit, is required for jellies and jams to solidify. Since not all fruits have enough natural pectin to gel, recipes often call for commercial pectin, which requires a large amount of sugar to work. Pomona’s Universal Pectin does not, however; it works with calcium and allows canners to produce a variety of preserves using less sugar. In her first book, master food preserver and blogger Duffy (canningcraft.com) introduces a wide selection of jams, jellies, and conserves using this low-sugar method. While the recipes have some simplistic instructions (every recipe has the same first two steps), accompanying tips allow canners to customize their sweeteners; the book also includes a review of canning supplies and techniques. VERDICT: The unique recipes and low-sugar options for preserving will make this cookbook a favorite among home canners." — Library Journal
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About the Author
Allison Carroll Duffy is a Master Food Preserver, trained through the University of Maine Cooperative Extension. She holds a Master’s degree in Gastronomy from Boston University and teaches canning and preserving classes and workshops. She has written about food for various publications including the Boston Globe and Backpacker magazine. Allison runs the Canning Craft blog (http://www.canningcraft.com) and lives in Portland, ME with her husband and two young sons.
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Product details
Paperback: 176 pages
Publisher: Fair Winds Press; F Second Printing Used edition (June 1, 2013)
Language: English
ISBN-10: 1592335594
ISBN-13: 978-1592335596
Product Dimensions:
7.5 x 0.5 x 9.2 inches
Shipping Weight: 12.6 ounces (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
183 customer reviews
Amazon Best Sellers Rank:
#160,365 in Books (See Top 100 in Books)
I first learned to make jams and pickles as a young girl, helping my own grandmother to fill her pantry shelves for the winter. It is a tradition that I've continued and while I don't make anywhere near as much jam as I once did, a few jars "hid up" never go amiss. I started using Pomonas Universal Pectin after a batch of rare Wild Grape failed 6 or 7 years ago. One of the best things about Pomonas Universal Pectin is that while you can use a fairly standard jam recipe if you want to, you can also substitute virtually any sweetener for the sugar called for in a recipe or even make jam with no sugar at all. I've never had a problem since.Like many others, I try to keep a handle on my sugar intake these days, so I was happy to find Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More on my Recommended For You list. Following the single best "Jam Making How To" I have ever seen in any canning book (If you buy this book for nothing else, buy it for the How To section!) you'll find about 75 recipes for various jams, jellies, marmalades and preserves. Recipes are well laid out with extremely clear and easy to follow instructions. Many include notes for personalizing the jam to suit your own tastes.While some recipes call for no sugar at all, most call for but a single cup of sugar to produce 4-5 8 ounce jars of jam. Since strawberries are in season here in Vermont, let me use the basic Strawberry Jam recipe for purposes of comparison -The Ball canning website give the following ingredients for Strawberry Jam using a traditional commercial pectin -5 cups crushed strawberries (about 5 lbs)1/4 cup lemon juice6 Tbsp Ball® RealFruit® Classic Pectin7 cups granulated sugar8 (8 oz) half pint glass preserving jars with lids and bandsThe Strawberry Jam recipe over at AllRecipes does not use any pectin and makes about 5 8 ounce jars of jam. It calls for2 pounds fresh strawberries, hulled4 cups white sugar1/4 cup lemon juiceThe recipe for Strawberry Jam in Preserving with Pomona's Pectin (page 50), which makes 4-5 8 ounce jars, calls for2 1/4 pounds (1 kg) strawberries1 cup sugar2 teaspoons calcium water2 teaspoons Pomona Pectin powderAs you can see, the drastic reduction in sugar does not drastically reduce the yield.Author Allison Carroll Duffy has included all of the "traditional" flavors and dozens of new ones. Some that really caught my eye - Tropical Conserve (mango, pineapple, orange, coconut, raisins and cashews),Kiwi-Lime Jam and a Jalapeño Confetti Jelly.Grandma's $0.02 - Great way to stretch your food budget while watching your sugar intake. Two Thumbs Up!Highly recommended
I use Pamonas pectin in lieu of any recipe calling for clear jel, sure jell or pectin and have for years. Pamonas will give you a fantastic success rate for thickening in all of these applications while using less or no sugar or substituting for honey as I often do. If you follow the directions properly and use the correct amount your product WILL thicken. No more having to re-can jams, jellies, etc that didn't thicken.That said, Pamonas website has TONS of recipes for not only jams, jellies and preserves but also pie fillings (of which I have made many) and more.Despite the ease of finding new recipes for free on the internet, I like to have cook and canning books handy for easy reference and the eventual zombie apocalypse so I purchased this book to add to my collection.I found it to be focused on jams and jellies (of which I make few) and fairly basic, lacking imagination and creativity. This book barely scratches the surface of the versatility of Pamonas pectin in recipes available online.If you're really into making basic jams and jellies and would like to do so with little or no sugar, than this book will suit your needs fine.
I preordered this book and looked forward to being able to make preserves that have more fruit than sugar! I have made strawberry-rhubarb w/ honey and today blueberry and rhubarb. I doubled the recipe, 4 cups blueberries and 4 cups of stewed rhubarb and only 21/2 cups of sugar. This surprising combo is delicious!Allison Duffy's directions are very clear with dozens of recipes I am looking forward to trying. Pomonas pectin is very easy to use. I bought one 1 oz. box and have enough left to make several more batches.You will never go back to pectin from the grocery store.
The recipes are specific to Pomona pectin so I think it would not be a good general reference book but if you use their style of pectin I could strongly recommend the book. Pomona Pectin is an interesting twist on preserving food that uses pectin. This was my first time using it. Because the pectin uses calcium (a tiny amount) to set rather than sugar you can adjust your sugar to effectively zero and have it jell. I made more than 50 jars of jam in 10 batches and had trouble with one batch and did not like the texture of another. I contacted the company and they were immediately responsive with helping me track down the problems. I was not mixing the pectin well enough with the small amount of sugar I was using. Once I learned that we had perfect jam. It sets fast and well. The cookbook is very good but pretty general. If you are new to jam and relish making I could strongly recommend it. One thing I particularly like about the Pomona pectin, and their recipe book is that in addition to specific recipes, both in the book and the package insert, is that they give you guidelines for various fruits and leave you to your own to make things as you like.
This was the perfect book for me to learn how to can jam. It is very detailed and walked me through everything I needed to know so that I was able to make fantastic blueberry jam for the first time using fresh blueberries after we went blueberry picking on a local farm. I had no prior experience of ever seeing the process done. There are a lot of cowboy recipes out there that whip together ingredients with different methods and many of them might not be safe to consume after a few weeks or months. This book allowed me to feel confident that I was doing everything correctly to make delicious jams that would be safe to eat a year after I put them in the jar.
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