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One 1 oz Pomona's Universal Pectin

from Pomonas
4.6 out of 5 stars 75 customer reviews
| 10 answered questions
About the Product
  • Pomona's Universal Pectin makes thick jam and jelly with rich, full flavor undiluted by large amounts of added sugar
  • Pomona's

Frequently Bought Together

  • One 1 oz Pomona's Universal Pectin
  • +
  • Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More
Total price: $24.56
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Product Description

Pomona's Universal Pectin makes thick jam and jelly with rich, full flavor undiluted by large amounts of added sugar. Ordinary fruit pectins require your jam or jelly to be 55-85% sugar to set firmly. Pomona's Universal is a low methoxyl type pectin extracted from citrus peel. Its jelling power is activated by calcium (included), not by sugar content. Now you're free to make cooked jam & jelly and freezer jam the way you like it - sweetened to your taste with honey, sugar, artificial sweetener, fruit juice concentrate or any other sweetener.

Product Details

  • Product Dimensions: 20 x 15 x 14 inches
  • Shipping Weight: 1.1 ounces (View shipping rates and policies)
  • ASIN: B004T33F3I
  • UPC: 019356551111
  • Item model number: PUP
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (75 customer reviews)
  • Amazon Best Sellers Rank: #22,515 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Important Information

Ingredients

1 packet low methoxy citrus pectin and 1 packet monocalcium phosphate.

Directions

Directions and tested recipes inside.Keeps indefinitely. Store cool and dry.

Legal Disclaimer

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.

Customer Reviews

Top Customer Reviews

I love the idea of jam, but I never seem to actually eat the jars I purchase. Why? Because they only taste like sugar. This pectin gels with calcium instead of sugar, so you're free to use any level of sweetening you desire. Using this pectin, I was able to make a batch of peach preserves sweetened only with orange juice concentrate, that set very firmly. The only way to distinguish it from a boughten peach jam was that it actually tasted like fruit!

Even better, one package took care of a half box of peaches, and produced 21 1-cup jars.
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I cannot say enough good about this pectin!

I've been making jam for 30 years, always using the "regular" kind (Sure-jell, etc.). Wanting to use local honey, I searched and found out about this product and bought it at Whole Foods.

It is fantastic. Just made blueberry jam with it, and have eaten much strawberry jam over the past month. The jam is perhaps a bit softer but it's good as jam - though we also use it in yogurt, on ice cream, and on pancakes. It's fantastic. It helps get enough fruit in our diet, with the local honey helping with allergies. No sugar other than the honey, not too sweet - wonderful.

As an added bonus, their Jamline is awesome - she always calls back quickly with thorough support. Who knew companies still did that??
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How do I love thee, Pomona? Well, first, you get a ton more jelling out of one box than you get out of the Ball/Knox variety. You don't have to use much pectin, either. You add a little calcium water to your fruit (doesn't affect taste) and after the fruit boils, add the sugar (or other sweetener: honey, stevia, etc.) with the pectin. The best thing is that I used one cup of sugar to the 4-6 cups called for in conventional jamming. You really taste the fruit with this kind of jam. And you know how you're supposed to do tiny but time-consuming jam batches to get it to gel right? Yeah, well, with Pomona, you can just triple the batch right off the bat. Plus, if you run into trouble, just call the JAMLINE for really knowledgeable help. It's like you're calling a jamming expert in her kitchen. Very cool.
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I was thrilled to find this pectin, not just because of the low-sugar/honey/etc. options, but because there is total flexibility in quantity. Regular powdered pectin requires precise batch sizes in addition to the precise quantities of sugar. With Pomona's you can adjust to whatever amount of fruit you have available. Also, if things don't turn out just the way you want them on your first try, it is very easy to redo, and instructions for this are included. I made a batch of chokecherry jam for the first time. It turned out not-quite-sweet-enough (hard to judge) but I was able to remake the jam, adding sugar and honey to taste and a little more pectin for a firmer set, and it turned out beautifully. This pectin will also apparently work with artificial sweeteners.
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I am so pleased with this pectin. We have been looking for a way to make low/no sugar jams, but none of the Ball/SureJell pectins (low sugar versions) worked the way we'd hoped. This pectin is great. You can do full sugar if that's what you're craving, low sugar, no sugar (with honey or sugar substitute like Splenda) recipes. One of the other great features is that you can easily double and triple your batches. We've made a few different versions of low-sugar jams and they've gotten rave reviews from everyone who has tried them. If you're looking for a way to make a fruit spread that doesn't taste like sugar - you really want this pectin! It's worth the money since one box made about 20 8oz (1/2 pint) jars!
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This pectin works beautifully and what I love about it is that it is NOT apple pectin. I have friends who swear by "Surejell" and the like, but to me, when preserves are made with that stuff, the apple flavour of the pectin is just overpowering. I just made strawberry preserves with this citrus pectin and was able to use very little sugar, with a nice set, and still taste the strawberries -- and maintain a nice red colour. You'll love it,
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Pomona's has made me a jammin' maniac! (By the way, I admit to laziness and just use "jam" when I mean "jam, jelly, preserves, compotes, fruit butters, chutneys and marmalades" because it's simply a lot easier.) I saw this odd little blue box on the shelves of many health-food stores of the earthy-crunchy variety for MANY years, but never really paid it much attention. Had I known just what magic lay inside that box, I would never have waited so long to buy some! I was given several boxes of the Ball mini-batch (one pint) pectin packets at a canning demo last summer which started me on the jamming road, but then Fate intervened and I kept seeing these great-looking recipes online using this Pomona's stuff. As long as I pay attention to my pH (pickyourown.org has an awesome table of pH values for different foods you can use to get a ballpark notion of if your concoction is going to be safe or not) and am properly rigorous about sanitiation, I am free to be as crazily creative as I want to be. Thanks to Pomona's and the techniques learned on Marisa McClellan's Food In Jars blog for microbatching, I've been able to make jam with as little as 1/2 cup of fruit to test a new recipe! (And a big thanks to the Northwest Edible Life blog for the brilliant "Signature Jam Flavor Maker Chart"; Mr. Google will help you find it. Print it. Use it. Have fun.) I love being able to use maple syrup - hey, I'm a Mainer born and bred and currently live about 200 yards from the border, sometimes I think maple syrup runs in my veins - and the absolutely delectable honey I buy by the gallon directly from the beekeeper, as well as cane sugar.Read more ›
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Want to discover more products? Check out these pages to see more: best pectin, pure powdered pectin, sugar free pectin, large cans of fruit

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