Category Archives: Jams & Preserves

It’s National Sugar Awareness Week!

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SHARE THIS PAGE: It seems fitting, as we’re leaving that holiday eating and last year’s baggage behind us and begin to focus on the little ways to make this year better! I was surprised at the number of people who’ve told me that they don’t make jam (or allow themselves to enjoy jam) anymore because […]

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Pear Vanilla Jam with Honey + Tips for Canning Sugar-free Jam

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SHARE THIS PAGE: Recently, Marisa McClellan, popular food blogger and author of Food in Jars and Preserving by the Pint, stopped by our warehouse for a couple canning classes. We talked about how to make low or no sugar jam, using Pomona’s Pectin. The result was a splendid pear vanilla jam with honey (recipe below). […]

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Apple Pie Filling for Water Bath Canning

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SHARE THIS PAGE: Apple pie is one of my favorite things to make during these autumn months….along with Apple Crisp! I’d been wanting to can some Apple Pie Filling for a long time, but I was intimidated by my visions of the sticky mess and the large amounts of sugar. Honestly, I really don’t mind […]

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Recipes for the Waning Garden

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SHARE THIS PAGE: As the trajectory of the sun shortens the day for our gardens, it feels good to be preserving those last harvests! The performance of gardens can vary greatly from one autumn to the next, so what you made last year with your garden clean-out might not suffice this year. We’ve gathered some […]

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Canning Tips from Marisa McClellan + New Orchard Road Products

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SHARE THIS PAGE: We had a blast with Marisa McClellan last week. She spent the day doing demos at Fillmore Container, Le Creuset at Tanger Outlets and Lemon Street Market. We watched as she prepared variations of her Apricot Jam from Preserving by the Pint. We were partial to the version with red pepper! Before […]

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Gingered Lemon-Fig Preserves + a Giveaway with Pomona’s

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SHARE THIS PAGE: The team that created Pomona’s Universal Pectin, a sugar-free, preservative-free, low-methoxyl citrus pectin, is celebrating their namesake, Pomona, this month. Pomona was the Roman goddess of fruitful abundance. Her name comes from the Latin word pomum, “fruit,” specifically orchard fruit. She watches over and protects fruit trees and cares for their cultivation. […]

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Tips for Making Double Batches of Jam

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SHARE THIS PAGE: Making Multiple Batches of Plum Star Anise Jam & Tomato Basil Jam from Food in Jars Our jamming kettles & canners were quite busy the other day as I multi-tasked, something I usually don’t recommend with preserving. However, I needed to do some testing of some new jars and lids that we […]

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Sweet Cherry Vanilla Jam

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SHARE THIS PAGE: Cherry season is one of our favorites, but it never seems to be around long enough! It seems that every year, we’re scurrying to get and create something special with these delightful little fruits! We’re very blessed to live in an area with several wonderful orchards including some that offer the “Pick […]

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Honey Sweetened Strawberry Thyme Jam from Preserving by the Pint

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SHARE THIS PAGE: Over the last several weeks, I’ve enjoyed reading through Marisa McClellan’s newest brain child – Preserving by the Pint and was anxious to try some of the recipes. I really wanted to wait for fresh strawberries to do this justice, but I still had several quarts of frozen berries and thought, “Why […]

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Strawberry Jam – Pomona’s Pectin in Action

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SHARE THIS PAGE: We’ve become quite fond of Pomona’s Universal Pectin. Our preserving habit can be somewhat unpredictable – from testing products, processes or recipes; To keeping up with the garden, and surprise arrivals of auction produce from my Father.  All of these scenarios in addition to our regular schedule of putting up “planned foods” […]

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