Pomona's Universal Pectin, 1.1 Ounce Box (Pack of 6)

It's the directions that I have a problem with. It's important to not glaze over the directions for those of us who have canned a lot. Make sure to pay very close attention to the amount of time pectin is exposed to I had trouble setting three of the four batches of peaches in my first go, so I had to refer to the troubleshooting section on the site. I reprocessed the fruit with more pectin, watched the time, and it worked the second time. The directions might have been a little clearer about how essential this was if they had mentioned it in the directions. By wasting less pectin and saving me a lot of time, I would have not wasted anything. Except for that, the jam tastes fantastic and the spice suggestions in the book are really helpful.

Virginia Davidson

| Jul 23, 2020

My plan to make grape jam was derailed when I saw how much sugar traditional recipes use. I decided to experiment instead and found a low-sugar recipe that my children would enjoy A sugar alternative that I had used was the popular low-sugar There were times when I used sugar-free pectin, but it did not very well be my fault. ) I found a recipe on the internet that called for this, so after reading up on it a little more I decided to give it a go. More than one batch can be made from one package. Sugar doesn't really taste like fruit, but rather like the fruit itself. Having recently converted, I am a true believer.

Alonzo Frazier

| May 25, 2021

As a first time canning jam and jellies attempt, I wanted a pectin with low sugar content. Having made preserves before, Pomona's was excellent, and I was hooked on them. You can mix it with a variety of fruits and sweeteners -- There is even alcohol you can add! This lets the taste of the fruit come It was my pleasure to make one recipe that required less than 1/2 cup of sugar, and it turned out wonderfully. There were a lot of great recipes in the box, and on the website, that were easy to follow and adapt to individuals' tastes. There is even an easy way to fix any mistakes you may make.

Jaden Albert

| Jun 22, 2021

I do, however, find it to possess a multitude of qualities that make it ideal In the first place, it has an indefinite shelf life, so the big multi-stock buys can truly be beneficial My pack makes it easier for me to learn the canning process. My second method was to learn that I needed to can by using a book entitled Pomona's Pectin, which greatly simplifies the process on every level. Furthermore, the book contains a lot of recipes that I can use in addition to the standard recipes from the Ball cookbooks (although, if I were to do it another way, that is likely to be a bit hard). In addition, I have made recopies with fresh blueberries that were absolutely delicious and used only a fraction of the sugar we usually use.

Opal Hardin

| Jan 01, 2021

If you're like me, you dislike the obscene amounts of sugar required to set jams and jellies. 2) more pectin than the recipe calls for If you work hard, your efforts may lead to There may not be a need for - If you want to succeed The pectin in regular fruit can be difficult to work with! I found this stuff to be the answer to my pectin issues so if you have the same problem, you will like it. Depending on how much jam or jelly you want to make, make as much or as little as you like If you don't know if it will work, just go ahead and try it The stuff here appears to be stable You will always get the same results as long as you follow the right amount. You really won't be able to do canning the same way after using this! By buying it in bulk, you will be able to save a lot more than with As well as having a long shelf life. My waiting so long for this experience really makes me wonder why I waited so long. I have an update (12/7/13) for you As I have been using this stuff for years, I have noticed that if you are using Pomona's to reduce or eliminate the sugar in your jams and jellies, the less sugar you use, the stranger the texture! To be more precise, sugar is responsible for the smooth texture of jams and jellies Therefore, the smaller amount of texture you get, the greater the amount of It is possible to adjust to the difference in texture, or you may try adding back some sugar until the texture becomes more uniform. That's all I have to say.

Archer Ray

| Apr 29, 2021

We love homemade jam, but the amount of sugar required by most products to work successfully was too much for The fruit caught our eye, so we decided to taste it. After discovering this brand I decided to give it a try despite the fact that it is much more expensive than other brands I can buy. It would have been better if I would have used 8 cups of frozen strawberries instead. One and half cups of sugar were all that was needed! It turned out that I had nine 8-oz jars of jam along with some leftovers At least, that was the case until my husband brought it home! My husband and I enjoyed the lower sugar content and that the strawberries can actually be tasted. This website has many other delicious-looking recipes, so I look forward to experimenting with them all. According to us, this product is most definitely worth the extra price.

Astrid Daniel

| Feb 20, 2021