Sweet Cherry Jam. It's the first recipe I've made with Pomona's Pectin, which is a low-sugar pectin. The concept really appeals to me, because most of the traditional recipes for jam include equal parts sugar to fruit. This has WAY less sugar by design. You can actually taste the fruit, and not just be overwhelmed by sweet. The recipe is from the new Preserving with Pomona's Pectin cookbook.
This jam has been equally delicious on yogurt and PBJ. I think blueberry jam is up next.
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