Preserving with Pomona's Pectin

June 1, 2013

Pectin, a naturally occurring substance in fruit, is required for jellies and jams to solidify. Since not all fruits have enough natural pectin to gel, recipes often call for commercial pectin, which requires a large amount of sugar to work. Pomona's Universal Pectin does not, however; it works with calcium and allows canners to produce a variety of preserves using less sugar. In her first book, master food preserver and blogger Duffy (canningcraft.com) introduces a wide selection of jams, jellies, and conserves using this low-sugar method. While the recipes have some simplistic instructions (every recipe has the same first two steps), accompanying tips allow canners to customize their sweeteners; the book also includes a review of canning supplies and techniques. VERDICT The unique recipes and low-sugar options for preserving will make this cookbook a favorite among home canners.--Kristi Chadwick, Emily Williston Lib., Easthampton, MA

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