Title:	Preserving with Pomona's Pectin, Updated Edition: Even More Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More
	Author:	Allison Carroll Duffy and Pamona’s Pectin
	Published:	September 14, 2021, Fair Winds Press
	No. of Pages:	192
	Cover Price:	$24.99 Paperback, $11.99 Kindle

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Making your own jams and jellies is very trendy nowadays, and with emphasis on healthy eating, Pomona’s Pectin, which is designed to gel with less sugar, is all the rage. Allison Carroll Duffy, who hosts a blog on preserving foods, and is considered an expert, has partnered with the Pomona Pectin company to create a cookbook using their pectin in jams, jellies, conserves, pie fillings, etc. both sweet and savory. Preserving with Pomona's Pectin, Updated Edition: Even More Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More is an excellent cookbook for anyone who likes to preserve home-grown and seasonal fruits and vegetables.

This cookbook contains flavors that are unique and appealing. This is not your conventional pectin cookbook with basic recipes for basic jams, jellies, preserves, etc. (although there are recipes for the most popular classics). Rather there are recipes for Balsamic Fig Jam, Lavender Jelly, Orange Rhubarb Marmalade and Cranberry Habanero Jelly to name a few. The cookbook also includes a full chapter on The Basics, for those who aren’t already skilled in the art of preserving, and there is information on ingredients and equipment with colorful illustrations. There are chapters on jams, jellies, preserves, and conserves, and the author explains the differences. There are also beautiful photographs with suggestions on using your finished products.

Anyone who wants to start preserving at home will want to pick up this cookbook. The recipes include easy-to-follow step-by-step instructions that anyone, no matter their cooking skill level, can easily follow. This is a good one and worth adding to any cookbook collection.

Special thanks to NetGalley for supplying a review copy of this book.