Low & No-Sugar Jams

Preserving with Pomona's pectin : the revolutionary low-sugar, high-flavor method for crafting and canning jams, jellies, conserves, and more

Late this winter while ordering books for the Library, I selected 'Preserving with Pomona's Pectin.' I had not heard of it, but apparently this pectin has been around for a couple decades. In contrast to typical pectins that require a ton of sugar to set up, Pomona combines pectin made from citrus peels with calcium powder to create the gel. Consequently, you can use very low or even no sugar in your jams and preserves.

Chai Tea Concentrate

Chai Tea Concentrate
'Tis the season. Here's a recipe for a chai tea concentrate that you can make at home and keep in your refrigerator for at least a week. The original recipe was given to me by the Teen Librarian Assistant and, over the course of four variations, I finally came up with proportions that worked best for me (spicy, not sweet).


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