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GtrsRGr8 · 01-01-2017, 05:16 PM

The ratings are fine. The markdown (73%) and price ($2.99) are fine (my standards are high). But the main reason that I'm posting this ebook is that it is on an out-of-the-ordinary culinary subject from the ones that I usually see around.

Catchy title, too. I wonder: is there anyone out there in MobileReader Land who can say "Preserving with Pomona's Pectin," ten times, fast? ha

Preserving with Pomona's Pectin. By Allison Carroll Duffy. Rated 4.6 stars, from 147 reviews at Amazon at the present moment. Print list price $21.99; digital list price $21.99; Kindle price now $2.99. Fair Winds Press, publisher. 176 pages. https://www.amazon.com/Preserving-Po.../dp/B00D3KJNJI.

Book Description
If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor! If you haven’t tried Pomona’s already (prepare to be smitten!), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online.

In this first official Pomona’s Pectin cookbook, you’ll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you’ll find endless combinations sure to delight all year round!

01-01-2017, 05:16 PM	#744
GtrsRGr8 Grand Sorcerer Posts: 7,334 Karma: 27815322 Join Date: Aug 2012 Location: Southeastern U.S., ya'll Device: Kindle; Kindle (10.1.1) for PC; Kindle Cloud Reader	Cookbook on the Use of Pectin, in Lieu of Some Sugar. in Jam and Jelly Making. The ratings are fine. The markdown (73%) and price ($2.99) are fine (my standards are high). But the main reason that I'm posting this ebook is that it is on an out-of-the-ordinary culinary subject from the ones that I usually see around. Catchy title, too. I wonder: is there anyone out there in MobileReader Land who can say "Preserving with Pomona's Pectin," ten times, fast? ha Preserving with Pomona's Pectin. By Allison Carroll Duffy. Rated 4.6 stars, from 147 reviews at Amazon at the present moment. Print list price $21.99; digital list price $21.99; Kindle price now $2.99. Fair Winds Press, publisher. 176 pages. https://www.amazon.com/Preserving-Po.../dp/B00D3KJNJI. Book Description If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor! If you haven’t tried Pomona’s already (prepare to be smitten!), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online. In this first official Pomona’s Pectin cookbook, you’ll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you’ll find endless combinations sure to delight all year round!