Preserving With Pomona's Pectin: Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jam
(eBook)

Book Cover
Average Rating
Published
Fair Winds Press, 2021.
Status
Available Online

Description

Loading Description...

NoveList

More Details

Physical Description
0m 0s
Format
eBook
Language
English
ISBN
9781631599835

More Like This

Loading more titles like this title...

Reviews from GoodReads

Loading GoodReads Reviews.

Citations

APA Citation, 7th Edition (style guide)

Allison Carroll Duffy., Allison Carroll Duffy|AUTHOR., & Pomona's Pectin|AUTHOR. (2021). Preserving With Pomona's Pectin: Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jam . Fair Winds Press.

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

Allison Carroll Duffy, Allison Carroll Duffy|AUTHOR and Pomona's Pectin|AUTHOR. 2021. Preserving With Pomona's Pectin: Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jam. Fair Winds Press.

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

Allison Carroll Duffy, Allison Carroll Duffy|AUTHOR and Pomona's Pectin|AUTHOR. Preserving With Pomona's Pectin: Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jam Fair Winds Press, 2021.

MLA Citation, 9th Edition (style guide)

Allison Carroll Duffy, Allison Carroll Duffy|AUTHOR, and Pomona's Pectin|AUTHOR. Preserving With Pomona's Pectin: Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jam Fair Winds Press, 2021.

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.

Staff View

Go To Grouped Work

Grouping Information

Grouped Work ID4205c39d-92be-a42d-3cc2-b2da7c797309-eng
Full titlepreserving with pomonas pectin even more recipes using the revolutionary low sugar high flavor method for crafting and canning jam
Authorduffy allison carroll
Grouping Categorybook
Last Update2024-10-28 09:07:06AM
Last Indexed2024-11-30 03:48:31AM

Book Cover Information

Image Sourcehoopla
First LoadedJan 30, 2023
Last UsedJul 1, 2024

Hoopla Extract Information

stdClass Object
(
    [year] => 2021
    [artist] => Allison Carroll Duffy
    [fiction] => 
    [coverImageUrl] => https://cover.hoopladigital.com/qua_9781631599835_270.jpeg
    [titleId] => 15682233
    [isbn] => 9781631599835
    [abridged] => 
    [language] => ENGLISH
    [profanity] => 
    [title] => Preserving With Pomona's Pectin
    [demo] => 
    [segments] => Array
        (
        )

    [duration] => 0m 0s
    [children] => 
    [artists] => Array
        (
            [0] => stdClass Object
                (
                    [name] => Allison Carroll Duffy
                    [artistFormal] => Duffy, Allison Carroll
                    [relationship] => AUTHOR
                )

            [1] => stdClass Object
                (
                    [name] => Pomona's Pectin
                    [artistFormal] => Pomona's Pectin, 
                    [relationship] => AUTHOR
                )

        )

    [genres] => Array
        (
        )

    [price] => 1.3
    [id] => 15682233
    [edited] => 
    [kind] => EBOOK
    [active] => 1
    [upc] => 
    [synopsis] => 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 more

From crowd favorites to intriguing flavor combinations, you'll find endless ways to delight your family all year round.
    [url] => https://www.hoopladigital.com/title/15682233
    [pa] => 
    [subtitle] => Even More Recipes Using the Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jam
    [publisher] => Fair Winds Press
    [purchaseModel] => INSTANT
)