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 imagine how it would feel to have pantry full of goodies and think about stirring some blueberry jam in my winter oatmeal. Or another scenario that wearing a vintage apron I’d get that piping loaf of bread out of the oven, then slice it a slather it with vanilla strawberry jam.
Every once in awhile I get out of my chair and do a little canning. Usually it’s when I’m nearing a big deadline and start 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 to and since she 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 difference is that you can use less sweetener or even non-traditional ones like stevia, agave, xylitol plus many more.
Preserving with Pomona’s Pectin, gives you tons of recipes to choose from, 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 and my friend Clare got some for her birthday. She loved it.
I also made the Strawberry Vanilla Preserves, only 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?