A Jamtastic Giveaway and Margarita Marmalade Recipe

As many of you now know, I just got back from the Mother Earth News Fairwhere I was working at our Quayside Publishing Group booth. We had a great time meeting all sorts of amazing people who are equally focused on great food, sustainability, farming, and more.

I brought 12 delicious jars of jams, jellies, conserves, and preserves with me to the fair… all made by the one and only Allison Carroll Duffy of the new book Preserving with Pomona’s Pectin. Everyone ooed and awed over how great each was.The response was as I expected, for I knew how marvelous the natural and safe fruit preparations of Allison are. The overwhelming appreciation ignited the idea of spreading these preserves to our dearest readers of this website. All I could think of on my way back was on how to create more enthusiasm on this share.

So I thought what better way to share Allison’s amazing recipes with you all than by joining up with my friends at Craftside and the new blog Whole Home News to offer you guys this Jamtastic Giveaway.

Here’s the deal. The prize packs are the same, but you have three chances to win. One here, one at Craftside, and one at Whole Home News. The choice is yours. Enter here, enter at one of the other blogs, or enter all three for three times the fun! Good luck.

Giveaway open to residents of the continental US and Canada only. All entrants are automatically signed up for our monthly SPOON e-newsletter. 

Margarita Marmalade

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy

Margarita Marmalade

With plenty of south-of-the-border flair, and a generous kick of tequila, this grown-up marmalade is just plain fun. Laced with orange peels and loaded with limes, it’s perfect on croissants or even mini cornbread loaves for a wedding shower brunch.

Before You Begin:
Prepare calcium water. To do this, combine 1/2 teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with 1/2 cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.

Yield: 6 to 7 half-pint (8-ounce, or 236 ml) jars

12 medium-size limes, divided
4 medium-size oranges
1 1/2 cups (355 ml) water
3 teaspoons (15 ml) calcium water
1/2 cup (120 ml) tequila
1/2 cup (120 ml) orange liqueur
2 1/2 cups (500 g) sugar
4 1/2 teaspoons (13.5 g) Pomona’s pectin powder

Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

Slice 2 of the limes in half and squeeze out their juice, discarding the seeds and peels. Divide the juice, reserving 1/4 cup (60 ml) of the lime juice for later use. Then, set aside extra lime juice (if there is any) in a different container.

Wash the oranges. Peel oranges and remaining limes, and set aside peels from 2 of the oranges, discarding all remaining peels. Remove and discard seeds, excess white pith, or fibrous parts of the membrane from the flesh of the fruit. Chop the flesh of the fruit.

Using a paring knife, scrape off and discard the inner white part of the reserved orange peels. Slice the peels into thin strips, about 1-inch (2.5 cm) long.

In a large saucepan, combine chopped fruit, sliced peels, 1 1/2 cups (355 ml) of water, and the extra lime juice, if there is any (not including the 1/4 cup [60 ml] reserved juice). Bring mixture to a boil over high heat. Reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Remove from heat.

Measure 5 cups (1.2 L) of the cooked fruit (saving any extra for another use), and return the measured quantity to the saucepan. Add calcium water, the 1/4 cup (60 ml) reserved lime juice, tequila, and orange liqueur and mix well.

In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

Bring fruit mixture back to a full boil over high heat. Slowly add pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the marmalade returns to a boil. Once it returns to a full boil, remove it from the heat.

Can Your Marmalade

Remove jars from canner and ladle jam into hot jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

Paring Peels

Unlike other citrus fruits, lime peels can be difficult to remove with your fingers. If you have trouble, carefully use a paring knife to slice the peel off.

Preserving Pomona's Pectin


If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor! If you haven’t tried Pomona’s already (prepare to be smitten!), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online.

In this first official Pomona’s Pectin cookbook, you’ll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies, and more. You’ll find endless combinations sure to delight all year round!