Pomonas Pectin Universal 1.1 Ounce (Pack of 3)

This pectin is great! I can make a batch of freezer jam with half the sugar! It also works with sweeteners, honey and agave. If you are new to making jam, this pectin is for you. I have NEVER had a batch of jam not set (gel) using Pomona's

This is the first time I have ever used Pomonas Pectin; it is different than other pectins so reading the directions carefully is a must, especially before diving in to use it; they recommend you use bottled lemon juice (I had purchased whole lemons because I knew I’d need some lemon juice but their recommendation was based on a more controlled pH level). There is a list of tips that will help make your product turn out so don’t skip over that! I was making a larger batch than was recommended so I called their 800 helpline in CA; surprisingly it was answered even though it was 8:35 PT (I’m in CT); I spoke with a woman who was patient in helping me understand fully the directions as well as recommending that I make one small batch to ensure it was to my liking, including the sweetness level; that’s the reason I bought Pomonas-I wanted to use less sugar in making my peach peel jelly. It all turned out great-I’m very pleased with the mouthfeel, level of sweetness and the look of the jelly in the jar. I’ll buy it again next year when it’s canning season.

I LOVE everything about it. First of all , Sure Jell and others like it are WAY too sweet. I have been making jams for over 30 years, so I think I know a bit about the subject. Pomona's pectin can use no sugar, if you want and instead use honey, or Stevia, or all sorts of sweeteners. For most jams, I use less than 2 cups of sugar instead of around 5 cups for a regular pectin recipe. With regular pectin you can only make one batch at a time. but with Pomona's I think it says you can make 3 at a time, but this year I made 4 at a time, and it was just as easy, and you can fill a canner with 4 batches saving loads of time. You can also use almost any kind of fruit or combinations of fruit. I made loquat jam last year (yummy). Where are you going to find loquat jam in regular pectin recipes? You can even use bananas!!! Google it and you will find a page of different kinds of fruit and combinations. It's incredible!!!!! It is just so quick and easy and I wish I could give it 100 stars, I love it that much. They also have a jam line with wonderful people to answer any questions you have. The only problem is that people are starting to learn about it, and it can be hard to find. I like to buy it in bulk (lasts forever) at health food stores, but you can also buy it on line. Try it out, I guarantee you won't be disappointed.

I made a batch of blackberry jam and followed the directions. First time using this product. My blackberry jam came out perfect. Thank you for a splendid product.

This product does not affect the flavor of the jam, however the jam does have a different consistency than your typical sure-jell. Of course it’s not as syrupy as the jam that you use tons of sugar for, But also there’s just a tiny hint of a gritty texture to it. I only notice it if I take a bit of it from a spoon. You would never notice if the jam was applied to toast or a sandwich. I personally think it’s Worth it, considering the monumental difference in sugar needed. More importantly, the flavor of the Jam is considerably brighter and fresher. I made a strawberry and peach. Each box makes 2 to 3 batches of jam. Usually healthy things are considerably more expensive, however this would be only slightly more expensive than other pectins. You have to add a calcium solution to the jam to get it to set - this is very easy and doesn’t really add anything appreciable to the process. Once you’ve done one batch, you’ll have the hang of it already.

This is the stuff to use if you're trying to go no sugar or very little sugar in your canning. If you've never used it before, less is more when you first start off. I learned that the hard way and almost had jello consistency jam 🤣 I just added more fruit and processed it again. Worked quite well

I’m not the most avid canner. But I like making my own blackberry jam. A couple years ago I was searching the web for ways to make it with less sugar. When I pick blackberries I like to carefully pick the ripest and sweetest ones and then freeze them to later make jam or pies. It bothered me that the regular pectins recommended using equal amounts of sugar to fruit. It just seemed wrong to do that to my blackberries. And that’s a LOT of sugar! It actually took a long time of searching to find information about Pomona’s. I have never had any trouble with this pectin. I have always used a ratio of about 4 cups berries to 1 cup sugar. I just made a batch the other day - a little over 12 cups berries to about 3 1/2 cups sugar. About 6 teaspoons pectin, about 6 teaspoons calcium water, and lime juice. Every time I make it, I worry that it isn’t going to firm up because it’s so thin when I pour it into the jars. But after it cools off, it’s perfectly thick! It tastes like solid blackberries. Great for pbj sandwiches, or to mix with plain yogurt. If you can find this at a local natural food store, you might be able to get it a bit cheaper than Amazon. But if the natural food store is far away, cost-wise I think you're better off buying a 3 pack on Amazon. BTW, I can probably use up one package of Pomona's pectin for 16 cups of berry pulp for jam. I've never made jelly, but I think it would be about 12 cups of fruit to a package of pectin to make jelly. So Pomona's may cost a bit more than the regular pectin, but you can get more jam or jellies per package.