Playing with Pomona's Universal Pectine

I won a new canning cook book off of one of my favorite canning blogs: Www.sbcanning.com.  The blogger is super supportive and knowledgable.  She has answered all of my questions and helped guide me through some mess ups, i.e. the pickled cherry debacle which I haven't blogged yet.

Anyhow I had a new copy of Preserving with Pamona's-Preserve Intensely Flavored Jams and Jellies -- Without All the Sugar by Allison Duffy and the partners at Pamona's Universal Pectin.  I am a huge fan of less sugar because a. I don't think we need as much as we eat and b. I have ulcerative colitis and at times sugar aggravates my issues.  I was really excited to finally start using this pectin.

The other huge reason I am a fan if this pectin is because it is the only one that is gluten and corn free.  My monkey has a corn allergy so I cook a lot of my own condiments to avoid HFC, corn syrups and other corn derivatives you find in processed foods.  Pomona's pectin is made from exclusively citrus peels and is activated by a calcium powder that is mixed with water.

The first recipe I attempted was underwhelming but I didn't let that discourage me.  When I was at my fave fruit/veggie stand and saw some figs I knew I needed to get some to try the Balsamic Fig Jam.  It has been years since I have has figs.  I think I was 16 and working at Sabatino's Pizzeria in Ocean City, NJ.  One of the owners, Sally, was given a bucket full of these unique fruits.

This recipe is sweeter then last with a little kick of heat from the cayenne pepper.  The result is a sticky ruby brown  jam that is great on bread with butter or maybe paired with some goat cheese or possibly bleu cheese.  It might even be am interesting twist to try it on a PB and J sandwich!