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The Resource Preserving with Pomona's pectin : the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more, Allison Carroll Duffy and the partners at Pomona's Universal Pectin

Preserving with Pomona's pectin : the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more, Allison Carroll Duffy and the partners at Pomona's Universal Pectin

Creator
Summary
"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!"--
Language
eng
Work
Publication
Extent
176 pages
Note
Includes index
Contents
  • Preface
  • Introduction: a new day for jamming
  • The basics
  • Jams
  • Jellies
  • Preserves
  • Conserves
  • Marmalades
Isbn
9781592335596
Instance
Label
Preserving with Pomona's pectin : the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more
Title
Preserving with Pomona's pectin
Title remainder
the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more
Statement of responsibility
Allison Carroll Duffy and the partners at Pomona's Universal Pectin
Creator
Subject
Language
eng
Summary
"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!"--
Assigning source
Provided by publisher
Cataloging source
DLC
http://library.link/vocab/creatorName
Duffy, Allison Carroll
Dewey number
641.4/2
Illustrations
illustrations
Index
index present
LC call number
TX601
LC item number
.D84 2013
Literary form
non fiction
http://library.link/vocab/subjectName
  • Canning and preserving
  • Jam
  • Jelly
Label
Preserving with Pomona's pectin : the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more, Allison Carroll Duffy and the partners at Pomona's Universal Pectin
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Preface -- Introduction: a new day for jamming -- The basics -- Jams -- Jellies -- Preserves -- Conserves -- Marmalades
Control code
ocn828774793
Dimensions
24 cm
Extent
176 pages
Isbn
9781592335596
Isbn Type
(pbk.)
Lccn
2012046461
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
color illustrations
Label
Preserving with Pomona's pectin : the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more, Allison Carroll Duffy and the partners at Pomona's Universal Pectin
Publication
Note
Includes index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Preface -- Introduction: a new day for jamming -- The basics -- Jams -- Jellies -- Preserves -- Conserves -- Marmalades
Control code
ocn828774793
Dimensions
24 cm
Extent
176 pages
Isbn
9781592335596
Isbn Type
(pbk.)
Lccn
2012046461
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
color illustrations

Subject

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