No-Pectin Jams and Preserves

Filed in Canning and Preserving, Uncategorized by on October 23, 2015 0 Comments

36 Old-Fashioned Recipes for the Modern Palate

No Pectin Jams and Preserves

Announcing the release of our new book: No-Pectin Jams and Preserves – 36 Old-Fashioned Recipes for the Modern Palate.

Some things shouldn’t be rushed; falling in love, artisan bread, and homemade sweet spreads among them.

Not familiar with old-fashioned, no-pectin spreads? Then you are in for a treat. These are the recipes your grandmother, and her grandmother, prepared. Stirring a pot of peaches or berries until they thicken connects you to those who have come before you.

Celebrate real food, with no-pectin jams, preserves, fruit butters, and other sweet spreads!

Recipe sections:

  • Jams
  • Fruit Butters
  • Preserves
  • Syrups and Jellies

You will find recipes for:

  • Honey Peach Butter
  • Apricot Jam
  • Blueberry Cointreau Preserves
  • Rose Hip Mango Butter
  • Boiled Apple-Pear Syrup
  • Peach Melba Jam and much much more

Currently available as a PDF download. Only $3.99.

There are several advantages to making no-pectin jams:

  1. Longer cooking times intensifies fruit flavor.
  2. No “pectin belly ache” that some people get from pectin-added jams.
  3. Carrying on traditional cooking methods.
  4. Introducing a new generation to truly hand-crafted foods.

I have been collecting these recipes for over 30 years, so they are all tried and tested.

Download your copy now!


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About the Author ()

Renee Pottle, an author and Home Economist, is fanatic about growing and preserving food for her family. She blogs at, and

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