One of the big additions to the new edition of my book is a chapter on using Pomona’s pectin to make pie fillings. I’m really excited about the addition of this chapter, as it really highlights the wonderful versatility of Pomona’s Pectin….not only is it great for jams and jellies, but it’s great for pie fillings!
A few days ago I had the opportunity to be back in the O’Maine Studios to tape an episode of 207 making strawberry-rhubarb pie filling! In case you didn’t catch it on NewscenterMaine/WCSH6, here is it is!
(Video credit: NewscenterMaine/WCSH6)
