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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

Author: Allison Carroll Duffy
Publisher: Beverly, Massachusetts : Fair Winds Press, 2013.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
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  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Allison Carroll Duffy
ISBN: 9781592335596 1592335594
OCLC Number: 828774793
Description: 176 pages ; 24 cm
Contents: Preface --
Introduction: a new day for jamming --
The basics --
Jams --
Jellies --
Preserves --
Conserves --
Marmalades.
Responsibility: Allison Carroll Duffy and the partners at Pomona's Universal Pectin.

Abstract:

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.  Read more...

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"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, Read more...

 
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