Dedication to preservation.
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Making jams and jellies is a tradition with deep history (and delicious results) -- but we've found that often recipes guide you into using more sugar than fruit, turning an excellent jam into a cloyingly sweet dessert. Pomona's Universal Pectin uses no sugar (it's activated by calcium) -- and since it doesn't require sugar to jell, your jams can be made with less, little or no sugar, depending on your taste.
To help you use it to the best effect, the first official Pomona's Universal Pectin cookbook by Allison Carroll Duffy organizes recipes by type -- jams, jellies, preserves, conserves, and marmalades -- and there are simple classics as well as new twists with unusual ingredients. Some of our favorites? Savory blueberry-ginger conserve, dandelion jelly, and margarita marmalade.
Sourced from: Mountain Feed and Farm Supply
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