I read about it in a Yahoo canning group. Supposedly you can make jams and jellies with WAY less sugar. Just wondering if anyone had ever used it. I would be interested to see if it works, and what was used with it.
Yes. It works pretty well. Even though you have to mix two powders together, the nice thing was that you can make small batches and save the rest for another batch.
Lord, keep your arm around my shoulder and your hand over my mouth!
I love pomona pectic. I've used it for 20 years. I make my jams with for example 8 cups fruit & only 4cups sugar. This jam tastes fresh & is very delicious!!! Our favorites are mixed berry & jalapeno.
That jam sounds awesome! Wait..I just realized you are talking about two seperate jams, not a Mixed Berry-Jalapeno. How dumb of me, but I do think that sounds yummy. Do they include recipes or a conversion when you buy the pectin? I am surprised that this product is not in more stores. Who really wants to use that much sugar? Thanks so much!
Pomona pectin?
Posted - Dec 07 2007 : 12:12:10 PM
