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

2019 update: still my favorite! I have experimented with the amount of pectin to make syrups to conserves and jellies and jams. I love the fact that I can make products without sugar or with very little sugar. I have used pure stevia with great success. I have not used a stevia mix like those commonly availavle but I think it should work fine. It had been so long I don't even remember the old days of sugar sugar sugar and that does not bother me one bit. 2016 update: I put up about 60 jars of jam qand jelly last year and all sealed and made it through the winter well. I was set to teach my nephew to make jam and had Amazon send Pomona's Pectin to him. The dog ate it (to no ill effect thankfully) so we scrambled to find some elsewhere. No luck in 5 grocery stores and one chain natural foods store. Finally, I said just get the old standby and we used that. Confirmed my earlier belief. I was shocked at the amount of sugar it took to get a gel. There is no other pectin for me but Pomona's. 2015 update. After eating all of the jam I made in 2014--all with Pomona's--we are back to jamming season. The past year stood the test of time and we are happily using it again this year. Four batches in and four batches great. I substituted, per a professional jam maker's conversion, 2 TBS for each 1 3 oz liquid pectin on one recipe. It makes a nice steak :-). I will use half that amount next time round. This jelly set hard as a delicious rock. I am still amazed that I can use so little sugar and have a good product. Last year I used 1 sugar to 4 fruit and we decided it was a little less sweet than we liked. I upped the sugar : fruit ratio to 1 1/2 sugar to 4 fruit and increased the acid slightly. We are very pleased with the results. Interesting twist on pectin. This pectin uses calcium to set rather than sugar. You can use very little sugar and still get a very good jell. I won't go back to other pectins. I did have trouble with the first couple of batches and contacted the company. They were immediately responsive calling me back in just a short time after I left a message. They helped me track down my error. I was not mixing the pectin well enough with the small amount of sugar I was using so my texture was grainy. I made over 50 jars of jam in 10 batches and after the first two batches, which are certainly usable, my jams set with absolute reliability.

I started using this pectin last year and was very surprised with its thickening ability. My sister has made more jam in her lifetime than myself and she agrees this is the best pectin ever. She has also used it as a thickener in her pies. Just a pinch will do the job to thicken the filling. We have been making jam the past two years with all the fruit from our trees and only once our jam didn't thicken properly. We were a little short on the pectin. Be careful not to use more than the recommended amount in your recipe or your jam will be really thick. With this pectin I can make any kind of jam, it will be thick, and our friends/family always love the jam. There are easy to follow recipe instructions included inside of the box. I would recommend this pectin to anyone even if you're a rookie.

This pectin makes delicious jams and jellies! I had used ball pectin or even ball low sugar pectin for years until a neighbor shared this with me. The jams taste so much better with way less sugar, they actually taste like fruit. It’s a little different using the different packets, but it works perfectly. The included recipes are very helpful and I found some recipes online to use too. I don’t plan to use any other pectin now!

This is an awesome product. I will never use anything else for my jams jelly syrups any other thing I want to thicken and not use so much sugar that’s required by regular pectins. I don’t have to use so much sugar just to get some thing to set up like jelly or jam. I can use the amount of sugar. That’s good for me and taste good to me not using so much sugar just to make the product do its job. Better for my health, I would recommend it to you

A little goes a long way! I wanted a low sugar pectin for my first attempt a canning jams and jellies. Pomona’s was perfect, and I found myself addicted to making preserves. It works with a variety of fruit and sweetners - you can even add alcohol! It lets the taste of the fruit shine through! I had one recipe that I only used 1/2 cup of sugar for, and it was super delicious. The recipes in the box and on the website were super easy to follow and adapt based on personal preferences! It’s even easy to fix any mistakes you might make with it.

If you don't want to use gobs of refined sugar in your water bath canned fruits then Pomona's universal pectin is your alterntaive. It's a little difficult and messy to work with because the pectin doesn't dissolve easily and the timing for it has to be almost perfect. It is not a forgiving ingredient to use but it firms up the canned fruit nicely once you get the hang of it.

Worked great! This was my first time using this product. I made a low-sugar vanilla bean kumquat jam and it jelled beautifully! I did also get some natural pectin by soaking the kumquat seeds, but what I was able to obtain wasn’t nearly enough to jell 12 cups of fruit and water. I used one packet of pectin together with 50% of the recommended sugar and 12 teaspoons Truvia (I know there’s a conversion to cups for this, but I measured in teaspoons). No weird cooling sensation or bitter taste. The resulting product jelled well - more of a “soft” texture that holds its shape than a hard one. Will continue to use this pectin in the future.

This is great pectin. You can make jam without any added sugar, just the fruit. I have completely stopped using traditional pectin