What a find, this is such a great book which is a really helpful guide for anyone getting into making jams or jellies me and at a great time in autumn preserving. the differences between jam, jelly, which I knew but super hewlpful for those very new to all of this some really good recipes
I received a copy of this book through NetGalley

I love making jams and jellies, but they always have so much sugar. I have spent many year trying to find how to make these without a ton of sugar. Reading this helped me figure out how to tweak recipes and make low sugar options for my family.

Preserving with Pomona's Pectin, Updated Edition
Even More Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy

It took me 50 years to discover that I actually like jams and jellies. It slowly evolved over the last 2 years when I had the great pleasure of trying a pineapple, mango and habanero jam from my local farmer's market. I was hooked! From there, I bought up every jar I found of varieties such as strawberry jalapeno, peach jalapeno and apple ghost pepper. Sweet and spicy is a winner in my book.

This year, I decided that I might like to try canning myself. I was intimidated by the process and put it off for another day. Along comes Duffy's book and wouldn't you know, it's another day! I love the fact the author uses sugar substitutes such as monk fruit to bring the glycemic numbers down. As much as I like eating these heavenly concoctions, I do worry about the sugar content in commercial varieties. The author has provided easy to follow directions that I am encouraged to try.

Many thanks to NetGalley & Quarto Publishing Group-Fair Winds for this advanced reader copy. All opinions expressed are authentically my own.

This is a useful book The book is a helpful guide for anyone getting into making jams or jellies,. the differences between jam, jelly, and preserves as well as the role of pectin in canning.. There's so much useful hints on getting started including the tools and ingredients you need. There are a lot of recipes for jellies, jams, conserves, and even pie fillings. All in all an interesting finding.
I've received a copy of this book through NetGalley in exchange for an honest review

If you're interested in reducing the sugar in your jams - don't miss this cookbook! Even if you're perfectly happy with the sugar in your jam, this cookbook has some new and unique jams that you don't want to miss!

This is an excellent well presented book. This woukd be especially helpful for beginners. The pictures are well done and showcase the recipes and the directions are easy to understand and follow. I Highly recommend it.

Making your own jams and jellies is very trendy nowadays, and with emphasis on healthy eating, Pomona’s Pectin, which is designed to gel with less sugar, is all the rage. Allison Carroll Duffy, who hosts a blog on preserving foods, and is considered an expert, has partnered with the Pomona Pectin company to create a cookbook using their pectin in jams, jellies, conserves, pie fillings, etc. both sweet and savory. Preserving with Pomona's Pectin, Updated Edition: Even More Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More is an excellent cookbook for anyone who likes to preserve home-grown and seasonal fruits and vegetables.

This cookbook contains flavors that are unique and appealing. This is not your conventional pectin cookbook with basic recipes for basic jams, jellies, preserves, etc. (although there are recipes for the most popular classics). Rather there are recipes for Balsamic Fig Jam, Lavender Jelly, Orange Rhubarb Marmalade and Cranberry Habanero Jelly to name a few. The cookbook also includes a full chapter on The Basics, for those who aren’t already skilled in the art of preserving, and there is information on ingredients and equipment with colorful illustrations. There are chapters on jams, jellies, preserves, and conserves, and the author explains the differences. There are also beautiful photographs with suggestions on using your finished products.

Anyone who wants to start preserving at home will want to pick up this cookbook. The recipes include easy-to-follow step-by-step instructions that anyone, no matter their cooking skill level, can easily follow. This is a good one and worth adding to any cookbook collection.

Special thanks to NetGalley for supplying a review copy of this book.

I make a lot of fruit butters and jams, but I've never used pectin before. This book gives many recipes, tips, and instructions for making preserved foods with Pomona's Pectin. Now that I've read it, I'm planning to add pectin to some of my preserves, allowing me to decrease the amount of sugar, reduce cooking time, and improve the flavor. I'm excited to try the recipes.

I've always wanted to make jams and this book made it seem really easy. I think I'll definitely give it a go and try some recipes out of here.

I loved this cookbook! I thoroughly enjoyed “Preserving with Pomona’s Pectin.” Lots of great recipes with simple to complex flavors. As a long time canner, I am extremely excited about preserving using these lower amounts and natural sugars. I want more!! When does the next book come out?

The problem with preserving is the amount of sugar needed. This book and product substantially reduces the need for added sugar. The book is straightforward with beautiful pictures. The product is in my local health food store. Time for me to rethink canning.

Preserving with Pomona's Pectin is a book full of jam and preserve recipes all based on a very specific method and product. To be honest I liked the recipes and the variety but I found it a bit restrictive because of the dependence on the product. There is a lot of additional information such as the differences between jam, jelly, and preserves. and lots od detail on tools and methods. It is a good starter book great for someone who wants to try a healthier method of preserving with much less sugar.

The book is all about jams etc with Pomona Pectin replacing much of the sugar traditionally used in these fares. There is basic stuff to start - what is a jam, jelly and so on, how to prepare fruit (but I really don't want that and the wash all bottles etc right at the start of EACH recipe again) and how jam sets, ie the pectin bit. They emphasise the need to water sterilise the product if you want to keep it for any length of time - something not needed with traditional, roughly half sugar half fruit, jams etc. They also emphasise the health benefits of using little or no sugar - but then a spoonful of real jam on toast is about 5g sugar so I think that that argument s just flannel although useful for, for example, diabetics. A minor point but 'conserves' to me are made with sugar and fruit added at the same time so that the fruit retains more of its shape, what they call 'conserves' are 'chutneys'. The recipes are fairly typical with a few twists but nothing to really grab my interest. Measurements are at least in grams as well as cups. I would warn against Europeans thinking of going this way, however - the pectin is available on Amazon, probably elsewhere too, but varies between £38 and £45 for 3 packs although it's not clear how many jars of jam this makes. Clearly this is their product and their book but there are plenty of other pure pectins out there for the European market - they make or may not work as well. Thanks to NetGalley and Quarto Publishing Group for an advance copy in exchange for my honest review.

Overall, a great read for beginners and beyond regarding canning and making jams and jellies. For all interested, the steps are clear, precise, well described, and easy to follow. My main criticism is the whole book seems like one enormous advertisement for one form of pectin.

Such a neat cookbook! I’ve never made my own jams or jellies. After reading this cookbook I totally feel like I could. There’s so many combos I wouldn’t have thought of. And all the pictures and illustrations are beautiful.

I was recently diagnosed with diabetes. So I've been looking at ways of reducing my sugar intake. Now, I bought diabetic stuff from the supermarket and no offence they are disgusting. I saw this on Netgalley and thought..... well I guess it was an answer to my prayers.

I used to make a lot of my own jams but the amount of sugar you used is enough to give anyone a hypo attack. This opens another door, an alternative if you like. I've actually tried a couple, hence the lateness of this review. I wanted to know how they tasted. And I admit they taste great. No more need for bags and bags of sugar.

So, if you want an alternative to preserving other than sugar pick this up. It's the answer to my prayers. (figuratively speaking that is)

Enjoy!

Interesting craft and enjoyable content. I’ve been wanting to try canning for awhile and this had a great tutorial.

What did I like? The step by step on how to can was very helpful even if you don’t plan on making the jams, marmalade’s, or the preserves. I enjoyed the colorful photos and different combinations in the recipes.

Would I recommend or buy? If your familiar with Pomona’s Pectin or the author’s website then this would be a neat book to have handy when canning. Or a great gift for someone who wants to learn.

I received a complimentary copy to read and voluntarily left a review. I was extremely disappointed that the book boasts canning craft site but site does not look maintained and houses a giveaway on front page from 2016. Nor are any of the classes available. Three stars.

Love, love, love this cookbook on jams and jellies (and oh, so many more yummy spreadables). The author has so many creative and unique different fruits spreads it's amazing. She also shares recipes using alternative sweeteners like monkfruit and stevia, which I absolutely love. I can't wait to try the sunrise marmalade and make some jars for family members.

The folks in my family all make jam. We all make low-sugar jams, so the possibility of using Pomna's is an intriguing one to me. So intriguing I have the earlier edition of this book. For folks with diabetes who love jam, the low- and no-sugar commercial options don't provide the fruit-forward taste of homemade jams.

This cookbook gives a wonderful alternative for anyone to other methods of jam-making.

I’ve always wanted to try making my own jam at home, but one thing that always scared me off is the horrendous amounts of sugar required by recipes. Fruit is already sweet - why on earth would I want to add 2 pounds of sugar as well? And I can’t use most of the low sugar pectin brands because they all contain dextrose, which is almost always derived from corn (I have an intolerance to corn).

Here’s where Pomona’s Pectin saves the day! It doesn’t use sugar to gel, it uses citrus pectin and calcium. So you can use much much less sugar than recipes commonly call for. There are also multiple recipes in this book that use either fruit juice to sweeten (freshly squeezed or juice concentrate) or they use alternative sweeteners such as maple syrup and monk fruit extract. There are so many yummy sounding recipes in this cookbook that I can’t wait to try, such as orange jam, apple-maple jam, and lemon-pear preserves with cardamom (I mean, seriously, how good does that sound??).

Thank you to NetGalley & Quarto Publishing Group-Fair Winds for this advanced reader copy. All opinions expressed in this review are my own.