Pomona’s Universal Pectin

Price: $6 per box

Pomona’s Universal Pectin gives home preservers greater control over the sweetness of homemade jams and jellies. Unlike many traditional pectins that require a large quantity of sugar to create a firm set, Pomona’s uses calcium to activate the pectin.

This allows many recipes to be prepared with less sugar, little sugar, or no added sugar. It may also be used in recipes sweetened with honey or other sweeteners when the included Pomona’s directions are followed.

Pomona’s Universal Pectin contains no added sugar or preservatives. It is an excellent option for families who want the natural flavor of the fruit to stand out instead of being overwhelmed by excessive sweetness.

Product Details

• Universal citrus pectin
• Designed for low-sugar and no-added-sugar recipes
• Uses calcium to activate the gel
• Does not require large quantities of sugar to set
• May be used with sugar, honey, or other recipe-approved sweeteners
• Contains no added sugar
• Contains no preservatives
• Includes pectin powder
• Includes a separate packet of calcium powder
• Includes preparation directions and recipes
• Suitable for many homemade jams, jellies, and fruit spreads

Why Choose Pomona’s Pectin?

Traditional pectin recipes often require several cups of sugar for every batch. Pomona’s Universal Pectin allows the amount and type of sweetener to be adjusted according to the specific recipe.

This provides greater flexibility for people who prefer:

• Less-sweet jams and jellies
• Stronger natural fruit flavor
• Reduced-sugar recipes
• Honey-sweetened preserves
• No-added-sugar recipes
• Greater control over ingredients

How It Works

The small packet of calcium powder is mixed with water according to the package instructions to create calcium water. The calcium water works with the pectin to help the fruit mixture form a gel.

The amount of fruit, pectin, calcium water, acid, and sweetener varies by recipe. Follow the included instructions carefully rather than substituting Pomona’s pectin directly into a recipe written for a different type of pectin.

Important Preserving Information

Reducing the sugar does not mean that the acidity, processing method, or canning time may also be reduced.

For shelf-stable jams and jellies, follow the included Pomona’s recipe exactly. Use the required amount of lemon juice, lime juice, vinegar, calcium water, and pectin. Follow all instructions for jar size, headspace, processing time, and altitude adjustment.

Refrigerate the finished product after opening. Refrigerate any recipe that is not processed for shelf-stable storage.

Storage

Store the unopened box, dry pectin powder, and dry calcium powder in a cool, clean, and dry location.

Once the calcium water has been prepared, keep it refrigerated in a clean, covered container and follow the storage instructions included in the package.