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|Price:||$4.48 ($0.09 / oz) + $3.99 shipping|
|You Save:||$0.81 (15%)|
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Yeah, well, with Pomona, you can just triple the batch right off the bat.
You can do full sugar if that's what you're craving, low sugar, no sugar (with honey or sugar substitute like Splenda) recipes.
Mix some into yogurt, or cottage cheese, or pudding, or softened ice cream, or cream cheese for an enticing spread.
This product is expensive but a very good option if you are not planning on using sugar for your canning. We used this for a paleo jam made with fruit and honey. Read morePublished 3 months ago by amberleigh ford
Worked great. I made jelly without any sugar at all and it was delicious. I would never use any other pectin.Published 3 months ago by Joan A. Trombin
Made homemade cashew pepperjack cheez. Worked great. Does settle very quick so be focus and prepared to complete your steps quickly and efficiently too avoid it firming up too... Read morePublished 3 months ago by Jessica Reinsch
This is very different than using MCP or Sure-Gel, and at first I wasn't sure I was going to like it. Read morePublished 4 months ago by Emjgma
I wanted to make wild blackberry jam so that I could taste the blackberries, and not sugar. This pectin did just what I needed - jelled beautifully and I was able to use less than... Read morePublished 5 months ago by P. Showalter
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"... Read morePublished 5 months ago by Amazon Customer
A little bit different from grocery store pectin. Less sugar is required, but the results are as tasty, probably more so as you get more flavor of fruit instead of just sugar. Read morePublished 6 months ago by Amazon Customer
If you are using Pectin this is a good one. You can use less sweetener, which makes it lower in calories when you are done. It sets up very quickly. Read morePublished 6 months ago by nancy ann woods
jelly did not jell using this product. More like a think syrup than jelly. Will not use again. d dPublished 6 months ago by Barbara H. Winters