We try our hand at making arancello, the sister of limoncello and find this Italian digestif is easy to make. All you need is some Everclear pure grain alcohol (190 proof or 95% pure alcohol), three or four oranges, some simple syrup, and ten days. :: Follow Gromit’s tracks for more
I go on and on about Pomona’s Pectin sometimes but it’s the only pectin I use here. Why? Low sugar is the first reason, but I can also use almost any sweetener I want. I’ve used maple syrup and honey with terrific results and created new flavor combinations on several of the jams I’ve made. When strawberries start in again next year try making this strawberry honey jam.
When I’m making jam I want to taste the fruit not sugar. With Pomona’s I can use as little as 1/4 cup of sugar or other sweetener and get perfect jam every time.
This is a great opportunity to get some canning supplies and learn more about preserving your fruit harvests with a low sugar, healthy twist. Go ahead! Enter to win!
About five years ago we started using Pomona’s Pectin and never looked back. We love this stuff because you can make low sugar jams and jellies, or use honey as the sweetener for jams and jellies with the an essence of the honey flavor. We used buckwheat honey for strawberry jam one time and it was incredible.
Brand X pectin was our go to pectin but I always had a problem using four cups of fruit and four or more cups of sugar. The jam always was too sweet and lets face it, that much sugar is not good for anyone. Now our strawberry jam tastes like strawberries, our peach tastes like peach (with a hint of vanilla), and blueberry tastes like blueberry.
Being trained as a chef, I want the flavor of what I’m making to come through and when it comes to jams and jellies Pomona’s makes that happen. For your canning season you should give pectin a try. They have a cookbook available as well as recipes on their site on how to use and adjust recipes to use Pomona’s. Go flavor!
You have until June 17, 2015 to enter the Pomona’s Pectin Giveaway. Prizes included the Preserving cookbook, a box of Pomona’s Pectin, or a case of six eight ounce jelly jars from Filmore Containerand you can there’s multiple ways to win.