February 2017 - #24
CanningCraft Creates Two New Recipes: Lemon Marmalade & Meyer Lemon Marmalade
By Allison Carroll Duffy
Allison's son Conner holds Lemon Marmalade in his right hand and Meyer Lemon Marmalade in his left hand.
Without a doubt, February is the time for marmalade. Not only is it the height of the citrus season, when fresh, quality fruit is widely shipped and easily available, but the sunny nature of this yellow-orange spread is bound to bring on a bit of a smile during this often cold and bleak month.
I like most any kind of marmalade, but Lemon Marmalade is probably my favorite. I find it's extra-sour nature an ideal complement to the slight bitterness of the peels when rounded out with a bit of sweetener. Standard, full-acid lemons – what you'll generally find in the lemon section of the grocery store – are ideal for this Lemon Marmalade recipe. Eureka and Lisbon lemons are the commonly available varieties.
Meyer lemons are a popular alternative, and many people enjoy using them as they are not as acidic as standard lemons, and are a bit sweeter. They are native to China, and are believed to be a cross between a lemon and a Mandarin orange.
Despite their name, I find that Meyer lemons look and taste more like oranges than they do like lemons. They are typically rounder and slightly smaller than regular lemons, and while they are yellow when less ripe, they become increasingly orange as they ripen.
Both types of lemons are great for marmalade, but, as you might expect, the marmalade each yields is a bit different. Likewise, the recipes are slightly different, to account for differences in acidity and bitterness, and to highlight each fruit's best qualities.
So, should you make the Lemon Marmalade, or the Meyer Lemon Marmalade? If you like assertive flavors and are a fan of sweet and sour, go for the Lemon Marmalade.
If, on the other hand, you prefer a marmalade that's less sour and a bit orange-y, with a touch of bitterness, then you'll likely love the Meyer Lemon Marmalade.
Or, give them both a try! Both have a delightful sunny-yellow color, and a soft-set consistency. Any way you go, each of these marmalades is delicious served alongside scones, or swirled into vanilla yogurt. Enjoy!
Lemon Marmalade recipe here.
Meyer Lemon Marmalade recipe here.
Organic Soup Kitchen:
Feeding the Community
By Mary Lou Sumberg
Organic Soup Kitchen (OSK)
in Santa Barbara, California, is a non-profit organization dedicated to providing organic, nutritious, wholesome food, mostly soups, to cancer survivors and those with degenerative diseases. OSK'smission:
Create a healthier community.
What does this have to do with Pomona’s Pectin?
OSK also makes a pudding called “Chia Delight.” Their clients love to eat this pudding as a dessert, but it’s much more than a sweet dessert; it’s a nutrient-dense food and excellent source of healing for anyone dealing with an illness.
Chia Delight was formulated to be an immune system support and improve the digestive system,
using ingredients like coconut milk and medium-chain triglycerides (to fight bacterial infection and viruses), pectin as a toxin absorber, chia seeds to increase energy, flax seed for the intestinal tract, and organic unfiltered apple juice for a healthy colon and as a sweetness enhancer. And their customers love it.
Unfortunately OSK is not at liberty to share their exact Chia Delight pudding recipe, but Andrea (OSK's COO whom I interviewed) says: “Any chia pudding recipe you find on the internet will do – we do not add or use any sugar – we use fruit and coconut to keep it naturally sweet.”
At Pomona’s we say More Power to Them!
What a great mission they have. And it doesn’t stop there. OSK is working on passing their model on to other communities so they can also create a healthier community. You can read more from Andrea Slaby-Carroccio about how OSK is different from other non-profits and her advice for getting involved or starting something similar where you live here.
If you live in Santa Barbara and would like to get involved, click here to go to the OSK website volunteer page
. If you live anywhere and would like to make a donation to OSK (money or in-kind), click here to go to the OSK website donation page.
Donations are 100% tax deductible. You can also give a call: (805) 284-3552.
New Year, New Recipes, New Ideas
If you're a seasoned Pomona's jam maker you've probably noticed
that our recipes most always use the same method as laid out on the Direction and Recipe Sheet
that comes with the pectin. Our philosophy:
It's worked for 30+ years; why change it?
Today we are highlighting some Pomona's jam makers who may do things a little differently from us
-- and guess what? Their methods work too! We hope you'll take a few minutes to look at what they have to offer.
First up is Marisa McClellan
of Food in Jars
and her new book: Naturally Sweet Food in Jars,
which has a wide variety of recipes from pickles to spreads to jams and jellies. She uses coconut sugar, honey, and other alternatives to refined sugar. She is sharing her recipe from the book for Pineapple Orange Jelly sweetened with white grape juice concentrate. Marisa cooks her mixtures a little longer than we do before adding the pectin, and she stirs the pectin directly into the fruit juice concentrate in this recipe, no blender needed. I tried it her way -- it worked perfectly and was delicious!
from Marisa McClellan
From Lindsay Landis
Rachel Adams has been a fan of Pomona's Pectin for years.
She used to have a jam-making business that evolved into a honey business in 2010, and then she sold it in 2016. Since the sale she has been teaching jam making and recently launched her Learn to Make Jam video course
in which she specifically teaches using Pomona's Pectin. The course is reasonably priced and designed for those thinking about creating a jam-making business, as well as beginners.
One of Rachel's favorite original creations is "Two Fruits Walked into a Jar."
She explained: "I made a batch of Raspberry Amaretto Jam fairly thick with just a bit extra pectin and made a batch of Apricot Amaretto Jam (also a little thicker) and layered the apricot on top of the raspberry jam in the jar and then processed as normal just being sure to lift out really carefully to not mix the two jams. It's a bit brave to make this one so wait until you are quite practiced."
Unfortunately, we can't share a picture or the actual recipe for the jam, but did want to share the idea for those of you who might want to give it a try!
And here is a recent blog post recipe from Suwanee Rose
that sounds so delicious and looks so enticing, we just have to share it with you.
Photo by Suwanee Rose
See the Recipes Page on our website for more enticing recipe ideas.
Don't know where to buy Pomona's Pectin near you? Check out our website Store Locator.
Happy Winter Jamming!