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.

This stuff is awesome. The real flavor of the fruit comes out without all that awful sugar. And the website has many many recipes. They also send necessary proportions of ingredients so you can design your own recipes. I made a tropical flavor with mango, papaya, pineapple, a splash of coconut milk and dried grated coconut. Excellent! I also made cherry brandy, peach maple, peach amaretto, bourbon peach, peach cherry, and others. Everything set up and they were so easy to make. It still requires some sweetener, but not very much. You can use honey, agave, monk fruit, maple syrup or whatever you want. Even Stevie! And it's more like a half cup of honey versus 4 cups of sugar with "regular" pectin. I'll never use anything else.

Must have for making pepper jelly!! Easy to use!

My favorite pectin, GLUTEN FREE - PRESERVATIVE FREE - SUGAR FREE - NO ADDITIVES -100% PURE CITRUS PECTIN - Activated by calcium. I do the frozen jam - you can adjust the sugar to what you want, Exam : Sterilize jars and lids, A simple process for berry jam , 1) You mix 2 tsp of calcium into a separate jar of 1/2 cup water for your calcium water - shake, 2) Then you measrure your mashed berries out for the jam into pan and add 2 tsp from the calcium water jar. 3) In a separate bowl med/ large Measure your sugar out and add 2 tsp pectin and mix together. 4) Wait for berries to start to boil and continue stirring slowly add the sugar mix pectin and bring to just under boiling but hot , stir for 2 minutes , and pour into sterilized jars. Check what you're making and adjust to the recipe, some have lemon added. There is nothing like homemade jam ... Home made anything ... Boysenberry ! YUM ...

My sister put me onto this pectin, and I absolutely love it. One container goes a long way. Thickens basically anything you want, whether you are canning or freezing or whatever. The only gotcha is it's a bit heat sensitive, so be careful with pressure canning. This year we got some late blueberries and some early elderberries together for a delightful blend.

I’m glad I ordered a 2-pack! Making a triple batch of fig jam with the recipe from the website went well - it noticeably thickened, it didn’t taste too sweet, and it filled exactly 7 half-pints and four pints (15 cups) with proper headspace. The calcium in the first packet was enough to make 1/2 cup “calcium water” with a little left over - “perfect, I need 1/4 cup for my big batch, and can use the rest to make more jam later”, I thought. But then, when I needed 3T of the pectin for my big batch, there was LESS than 3T of it in the pouch! (I’d estimate 8tsp.) I had to dip into the second box’s pectin already, and I still have half the calcium water left from the first box. I am very unimpressed with what my $11 got me. The recipes on the insert all seem to have similar ratios of pectin to calcium water, either 1:1 or 3:4. Why isn’t there a solid half-cup (8T) of pectin powder in one box? Why is there only 1/3 as much pectin as calcium water? Ok, is this still a lot cheaper - and lower in sugar - than buying fig jam at the store or farmer’s market? Yes. But did I expect to be spending $2 on pectin for every 4 cups of fruit? Nope, I did not. Will I buy more? I doubt it. But if I do, I’ll bite the bullet and buy the half pound. I recommend you do as well, unless you really just want to try it out.

Pomonas is really great. I use 1/4 of the sugar as regular pectin. It’s pretty straightforward. You have to use calcium water that the packet comes with, regular pectin needs 6 to 8 cups of sugar. This the most you would need is 2 cups way better than using equal fruit to sugar ratio.