Pomona's Universal Pectin - 1 lb bulk package

In my early twenties, I stopped making jelly for a few years due to pre diabetes. I turned to Pompano's Pectin soon after. From the moment it was launched on Amazon, I've been using it every day. Ever since I started using 1/3 the sugar in my jelly, I haven't made a batch without it. Since I switched to Health Garden Monk Fruit Sweetener this year, there has been no glycemic impact on me A sugar substitute which tastes great and is low in glycemic index. My preparation of jelly, jam, and conserve in the past 10 days has totaled 120 pints. Blueberry, aronia, gooseberry, blackberry, red raspberry, black raspberry, and mulberry are some of the fruits I have made. Triple batches, which make around 8 to 9 pints of jelly each, are my method for making jelly. Taking Monk Fruit sweetener instead of regular sugar is much more expensive, but I can eat it without worrying about my diabetes, and the taste is superior, according to me. will end up with about 160 pints of blueberry, red raspberry, and Cornelious cherry jelly. I still have more blueberries, raspberries, and cherries to make. What do you think? I think that will be enough to get me through two breakfasts.

Molly Whitaker

| Apr 13, 2021

Using honey to sweeten your recipe is a great way to add variety to Pomona's recipes. The directions sheet gives lots of helpful information about how to prepare the dish (although I wish it were In one summer, I made almost all the ingredients in the big bag, but it was well worth the money. If you plan on making three or more recipes, buying the big bag is a great choice. When setting jelly issues arise, reheat the jelly to boiling, remove the extra pectin from the rest of the jelly and mix with fresh pectin water. Use fresh water to stir into the hot jelly and reprocess as required. You do NOT need to add more calcium to your My experience suggests that I use an equal amount of calcium water and pectin and add 2 teaspoons pectin per cup of jelly liquid (10 cups of jelly gets 12 teaspoons of calcium water and 12 teaspoons of pectin). In terms of pectin, I use 2 tsp less per liquid cup than what's specified (10 cups of jam receives 8 tsp of pectin and 8 tsp of.

Marisol Schroeder

| Aug 14, 2020

I'm thrilled to have found it. Last year was jelly making time for us since we grow our own raspberries. The seeds were removed from the half pints of jelly we made. There is, however, How many cups of sugar do you have? Even so, the jelly wasn't as bad as anything we have ever bought in a As I read about this product, I took a chance and ordered some with a cookbook for it on Kindle. You made the right decision. This morning, I thawed out some plain berries that were frozen last year at the end of the season. There are 5 cups of sugar in the same amount of berries, which results in a brighter color, much higher level of flavor, and we're thrilled about it. In addition to the cookbook, other berries and preserves can be found in it as well. I look forward to stocking the jelly cabinet with flavors and.

Leah McCullough

| Feb 25, 2021

A fun, low-cost way to make fabulous food The sugar content of jams and jellies is high. When I found the bulk version of this product, I was thrilled. I had been buying the small packages of it from local stores. Using this method saves a lot of packaging waste and costs! I will be able to buy food for a couple of years with this amount Having personally used Pomona's Pectin, I know that it has a long shelf life even after being open, when stored in a cool and dry environment.

Khaleesi Carson

| Sep 15, 2020

There was not a single disappointment in my life. It took me less than a week to make more than fifty jars of jam. I did not fail a single time! All of them set nicely and firmly. I wouldn't say this was so hard you need a jack hammer to break the jam, but this was a really What I loved was that I could adjust my sugar level to fit my needs. I have found the pectin to be my forever friend. My husband complains about overly sweet jams, and this lets the fruit flavor shine.

Lyanna Katz

| Apr 06, 2021

Our passion fruit juice tasted a lot better with this than the sugar activated pectin we used before! The two of us are watching our sugar consumption these days and this worked great. It is entirely your choice what sweeteners you want to use, and how much you want to use. A quarter cup of sugar per jar was all I needed to make some passion fruit jelly. A little here and there to soften the tartness, but not so much that it could overpower the flavor of the fruit. In the individual packs, this is quite expensive. By purchasing these in bulk, the price is comparable to what would be charged for regular pectin if you bought it in small amounts. This is an extremely easy to use program.

Michaela Snyder

| Sep 09, 2020

I'm a fan of Pomona's pectin. You'll also have to use calcium water, which can be a bit tricky at first but you'll get used to it. That's all there is to it. There are a lot of uses for it. It is not only good for recipes with low sugar, but can also be used for regular recipes. As a result, diabetics, dieters, and sweet tooths can all derive benefit without having to store regular pectin We offer a wide range of services at Pomona's. You may also want to check out the recipe book "Preserving with Pomona's Pectin. " The recipes, instructions, and pictures are excellent. I used just about all of them because they are that good. Nice sized book with recipes that are actually good. I'm probably going to pick this one out.

Kylen Wang

| Nov 20, 2020

Having tried a small box of this from our local Nature's Market, I enjoyed it greatly. I have always had success with this pectin, regardless of the fruit used or the amount of sweetener used. There are three types of sweetener sugar, splenda, and
As soon as I saw the large bag on Amazon, I ordered it for when the fruit starts to ripen this year. Now I just need to be sure I have enough canning lids ).

Oakley Keith

| Jul 03, 2021