Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More


If you’ve ever made jam or jelly at home, you know most recipes require more sugar than fruit—oftentimes 4 to 7 cups!—causing many people to look for other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona’s is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little, or no sug

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  1. 75 of 76 people found the following review helpful
    5.0 out of 5 stars
    Just Jamming!, July 9, 2013
    By 
    Grandma (Vermont, USA) –
    (TOP 500 REVIEWER)
      

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    This review is from: Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More (Paperback)
    I first learned to make jams and pickles as a young girl, helping my own grandmother to fill her pantry shelves for the winter. It is a tradition that I’ve continued and while I don’t make anywhere near as much jam as I once did, a few jars “hid up” never go amiss. I started using Pomonas Universal Pectin after a batch of rare Wild Grape failed 6 or 7 years ago. One of the best things about Pomonas Universal Pectin is that while you can use a fairly standard jam recipe if you want to, you can also substitute virtually any sweetener for the sugar called for in a recipe or even make jam with no sugar at all. I’ve never had a problem since.

    Like many others, I try to keep a handle on my sugar intake these days, so I was happy to find Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More on my Recommended For You list. Following the single best “Jam Making How To” I have ever seen in any canning book (If you buy this book for nothing else, buy it for the How To section!) you’ll find about 75 recipes for various jams, jellies, marmalades and preserves. Recipes are well laid out with extremely clear and easy to follow instructions. Many include notes for personalizing the jam to suit your own tastes.

    While some recipes call for no sugar at all, most call for but a single cup of sugar to produce 4-5 8 ounce jars of jam. Since strawberries are in season here in Vermont, let me use the basic Strawberry Jam recipe for purposes of comparison –

    The Ball canning website give the following ingredients for Strawberry Jam using a traditional commercial pectin –

    5 cups crushed strawberries (about 5 lbs)
    1/4 cup lemon juice
    6 Tbsp Ball® RealFruit® Classic Pectin
    7 cups granulated sugar
    8 (8 oz) half pint glass preserving jars with lids and bands

    The Strawberry Jam recipe over at AllRecipes does not use any pectin and makes about 5 8 ounce jars of jam. It calls for

    2 pounds fresh strawberries, hulled
    4 cups white sugar
    1/4 cup lemon juice

    The recipe for Strawberry Jam in Preserving with Pomona’s Pectin (page 50), which makes 4-5 8 ounce jars, calls for

    2 1/4 pounds (1 kg) strawberries
    1 cup sugar
    2 teaspoons calcium water
    2 teaspoons Pomona Pectin powder

    As you can see, the drastic reduction in sugar does not drastically reduce the yield.

    Author Allison Carroll Duffy has included all of the “traditional” flavors and dozens of new ones. Some that really caught my eye – Tropical Conserve (mango, pineapple, orange, coconut, raisins and cashews),
    Kiwi-Lime Jam and a Jalapeño Confetti Jelly.

    Grandma’s $0.02 – Great way to stretch your food budget while watching your sugar intake. Two Thumbs Up!

    Highly recommended

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  2. 33 of 33 people found the following review helpful
    5.0 out of 5 stars
    Healthier jams and jellies!, May 27, 2013
    By 
    Anne

    Verified Purchase(What’s this?)
    This review is from: Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More (Paperback)
    I preordered this book and looked forward to being able to make preserves that have more fruit than sugar! I have made strawberry-rhubarb w/ honey and today blueberry and rhubarb. I doubled the recipe, 4 cups blueberries and 4 cups of stewed rhubarb and only 21/2 cups of sugar. This surprising combo is delicious!
    Allison Duffy’s directions are very clear with dozens of recipes I am looking forward to trying. Pomonas pectin is very easy to use. I bought one 1 oz. box and have enough left to make several more batches.
    You will never go back to pectin from the grocery store.
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  3. Mink Creek says:
    5 of 5 people found the following review helpful
    4.0 out of 5 stars
    Very good book to accompany Pomona pectin that sets with almost no sugar, September 15, 2014
    By 
    Mink Creek (Montana) –

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    This review is from: Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More (Paperback)
    The recipes are specific to Pomona pectin so I think it would not be a good general reference book but if you use their style of pectin I could strongly recommend the book. Pomona Pectin is an interesting twist on preserving food that uses pectin. This was my first time using it. Because the pectin uses calcium (a tiny amount) to set rather than sugar you can adjust your sugar to effectively zero and have it jell. I made more than 50 jars of jam in 10 batches and had trouble with one batch and did not like the texture of another. I contacted the company and they were immediately responsive with helping me track down the problems. I was not mixing the pectin well enough with the small amount of sugar I was using. Once I learned that we had perfect jam. It sets fast and well. The cookbook is very good but pretty general. If you are new to jam and relish making I could strongly recommend it. One thing I particularly like about the Pomona pectin, and their recipe book is that in addition to specific recipes, both in the book and the package insert, is that they give you guidelines for various fruits and leave you to your own to make things as you like.
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