Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

I tried these recipes and it's the best flavour filled jam ever! Seriously, I made a pb&j sandwich and covered half with the last of my store bought jam and finished my sandwich spread with my new jam...it was like biting into an explosion of real berries! I'm spoiled now and won't go back to the sugary-pectin or store bought stuff. This book is well laid out, easy to use, and has a great reference for beginner jam makers at the beginning as well as tips and tricks and flavour combos for us old hands. I also adore their website which has other recipes and a how-to video with a great forum for asking questions.

Now that we've switched to Pomona's we find canning ever so much easier. This book makes understanding the method of using Pomona's much easier. It's a learning curve but after you get the basic lay of the land, so to speak, it becomes much easier to understand how to tweak a recipe successfully. We have had no failed recipes and even better, everything set and tastes awesome .We love the ease and health benefits of being able to go low or no sugar. I won't use any other pectin again. This cookbook, if you're switching to Pomona's, is essential. The pictures are vibrant and the information is invaluable. Best cookbook on canning with Pomona's we have.

I looked high & low for a product (Pomona's Universal Pectin) and book that would explain (with recipes) how to make preserves using little or no sugar. Enables you to make healthier choices.MUST HAVE for all Canners!!!Extremely happy with my purchase!

I had some hard times with Pomona's pectin. I like this idea, I like the taste, but most of the time the texture is not right. It's probably my fault, but I just have to say that it's not the easiest product to use. If you have totally mastered the calcium powder, this book is for you. If you don't but really want to, this book is for you. If you have diabete problems and sleepwalk at night making PBJ sandwiches, this book is for you. If you have a field full of perfectly ripe raspberries but no sugar in your pantry, this book is for you. It's full of revisited classic recipes, and the preserves look terrific. The day I'm gonna understand what the h*** I'm doing wrong, I think I'll appreciate Duffy's book a lot more.

Pomona's pectin is a no-fail pectin that allows me to make low sugar jellies. The pectin does not distort the true flavor of the fruit so everything I have made has tasted fantastic! The price can fool you, because only a very small amount is used for each batch so it goes a long way. This is definitely the pectin of my choice!