Preserving with Pomona's pectin : the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more
(Book)

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Published
Beverly, Massachusetts : Fair Winds Press, 2013., , �2013.
Physical Desc
176 pages : color illustrations ; 24 cm.
Status
South Valleys Library - Adult Nonfiction
641.42 DUFFY 2013
1 available

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Published
Beverly, Massachusetts : Fair Winds Press, 2013., , �2013.
Format
Book
Language
English
UPC
080665009839

Notes

General Note
Includes index.
Description
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. Learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies and more.
Description
"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!"--

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Citations

APA Citation, 7th Edition (style guide)

Duffy, A. C. (2013). Preserving with Pomona's pectin: the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more . Fair Winds Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Duffy, Allison Carroll. 2013. Preserving With Pomona's Pectin: The Revolutionary Low-sugar, High-flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More. Fair Winds Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Duffy, Allison Carroll. Preserving With Pomona's Pectin: The Revolutionary Low-sugar, High-flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More Fair Winds Press, 2013.

MLA Citation, 9th Edition (style guide)

Duffy, Allison Carroll. Preserving With Pomona's Pectin: The Revolutionary Low-sugar, High-flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More Fair Winds Press, 2013.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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