Preserving with Pomona's Pectin : the revoluitionary low-sugar, high-flavor method for crafting and canning jams, jelllies, conserves, and more (Book, 2013) [WorldCat.org]
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Preserving with Pomona's Pectin : the revoluitionary low-sugar, high-flavor method for crafting and canning jams, jelllies, conserves, and more

Author: Allison Carroll Duffy
Publisher: Gloucester, Massachusetts : Fair Winds, 2013.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

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.

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Document Type: Book
All Authors / Contributors: Allison Carroll Duffy
ISBN: 9781592335596 1592335594
OCLC Number: 829961916
Description: pages cm
Responsibility: by Allison Carroll Duffy.

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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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