It's June and the summer fruit is starting to roll in, which basically translates to jam time in my kitchen. Like many people, I love jam but sometimes I'm a little taken aback by how much sugar is called for in many classic jam recipes. For this reason, I always keep a box of Pomona's Universal Pectin in my cupboard. Pomona's is a low-sugar pectin, meaning you can make jams and jellies using very low or no sugar.
Accomplished home canner and blogger Allison Carroll Duffy has been working with the people behind Pomona's to create a new cookbook, just released this month, with recipes that use this marvelous product. Read on for her take on the 5 essential things a home canner should know!