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 freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

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