Pomona’s Pectin is a sugar-free, preservative-free, low-methoxyl citrus pectin that does not require sugar to jell. It enables you to make jams and jellies with little or no sugar, allowing you to make a healthier version of your preserves. For those of us that love to jam, but are trying to reduce the amount of sugar in your diet, Pomona’s is the way to go.
Benefits of Using Pomona’s
Each box of Pomona’s comes with detailed instructions and recipes on how to make jam, jelly, marmalade and freezer jam. View or download the instructions here. Pomona’s is available by the box, or in bulk, or for retail with a case of 25 boxes.
Many folks say that their preserves taste better with Pomona’s, including Allison Carroll Duffy, who wrote the cookbook Preserving with Pomona’s Pectin. This book is a great guide to help you on your journey of low-sugar preserves. You’ll learn how to use the product and method to create marmalades, preserves, conserves, jams, jellies, and more. From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney. We are excited to add this great resource to our offering of cookbooks.
So, you may have a few questions such as… “Will my jam last long enough if I’ve reduced the sugar?”
Pomona’s has a detailed FAQ (Frequently Asked Questions) section on their website. They’ve also compiled a wealth of recipes that are worth checking out. We also have quite a few recipes using Pomona’s Pectin.
If you want an outside perspective of Pomona’s, Linda Ziedrich, author of The Joy of Jamming and Joy of Pickling wrote about her own experience with Pomona’s and other specialty pectins on her blog, A Gardener’s Table.
Have you tried Pomona’s Pectin? Tell us about your experience.