I want to let you in on a secret – I’m an armchair canner. I curl up on the couch and page through books full of beautiful jams, jellies and pickles. Then I imagine how it would feel to have pantry full of goodies and stirring some blueberry jam in my winter oatmeal. Another scenario is that I am wearing a vintage apron pulling a piping loaf of bread out of the oven and slathering it with vanilla strawberry jam.
Every once in a while I get out of my chair and do a little canning. It’s usually when I’m nearing a big deadline and looking for a distraction. This was my first year trying out Pomona’s Pectin – which is different than the normal pectin. Renee Joslyn of Freakin’ Flamingo, recommended Pomona’s. Since Renee makes amazing jams I decided to follow her advice. You can even buy her jams online if you’d rather have her do all the work!
Pomona’s Pectin is a 2 step process that involves making a mix of one of the packets and water in addition to the second packet. The other way is you can use less sweetener or use non-traditional ones like stevia, agave, xylitol plus many more.
Preserving with Pomona’s Pectin, gives you tons of recipes to choose from. It has a step by step reference for basic canning and talks about equipment and fruit – as well detailed instructions about Pomona’s Pectin. It’s perfect for a beginner – or a more experienced canner – who wants to take Pomona’s Pectin out for a spin.
I’ve been wanting to use some for stevia jam, but I though I better start off by following 2 recipes as written. I still made a few small adjustments. I made the grapefruit marmalade with agave instead of the honey it called for – my friend Clare got some for her birthday. She loved it!
I also made the Strawberry Vanilla Preserves, except I made it more like a jam. If you follow the directions you will have a chunky preserve instead of the jam I have pictured below. The recipe is below the photo. Enjoy! What’s your favorite jam or spread to put on your toast?