Preserving with Pomona's Pectin, Updated Edition : Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves and More

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Neuware - Craft intensely flavored jams, jellies, and pie fillings without all the sugar! This updated and expanded edition of the official Pomona s Pectin cookbook is your guide.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, hardware store, or online.In this updated and revised edition of Preserving with Pomona s Pectin, you ll continue to learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, as well as new recipes for pie fillings and no-sugar options. The recipes, both sweet and savory, include: - Classic Strawberry- All-Fruit Cherry-Peach Jam- Cranberry-Habanero Jelly- Vanilla-Plum Preserves- Gingered Lemon-Fig Preserves- Savory Blueberry-Ginger Conserve- Graperfruit-Honey Marmalade- Pear Cardamom Pie Filling- Alternative Sweetener Grape Jelly- And many moreFrom crowd favorites to intriguing flavor combinations, you ll find endless ways to delight your family all year round. N° de ref. del artículo 9781592339938

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Acerca del autor: 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 (canningcraft.com) and lives in Portland, Maine.