(Updated June 1, 2023)
If you aren’t familiar, 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. To learn more about making low sugar or sugar-free jam with Pomona’s read this, or consider getting the book Preserving with Pomona’s Pectin.
But, first we want to share a recipe for Chocolate Cherry Preserves from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013). Chocolate Cherry Preserves is a low-sugar cooked preserve made with Pomona’s Pectin.
Yield: 4 to 5 cups / 4-5 8oz. Jars
Before You Begin: Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
Wondering what calcium water is? Calcium water is a solution of the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder. Pomona’s Pectin recipes call for calcium water because the pectin is activated by calcium, not by sugar. You can read more about calcium water here.
Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
Can Your Preserves: Remove jars from canner and ladle preserves into hot jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.
Just canned my first tomatoes! Anxious to try more canning
I love to make no sugar and low sugar preserves, jams, etc., and Pomona’s let’s me do that! The Chocolate Cherry Preserves look divine and would be great on homemade bread or waffles.
I’ve never tried this pectin before but would love to give it a whirl!
Used Pomona’s pectin last summer for the first time, made some delicious raspberry jam from hand picked berries from Salman Raspberry Ranch, Mora NM
Great looking recipe. Thank U
Love the idea of jams without so much sugar!
THis is great
I have made this recipe several times and everyone loves it!
I have never used Pamona’s but I would love to try it.
Looks delicious! Can’t wait to try it.
looking for ward to trying this recipe
I have been very interested in making my own jams, but did not know it was possible to do so without loads of sugar. Something I would love to try!
Jen
I made jam this year using honey to replace white sugar. I came out fine. I’ll be trying this recipe soon.
I have started to work on greatly reducing the amount of sugar I consume and having been finding many tasty ways (and new foods) that make it not as great of a challenge as I thought it would be. I’ll have to Try out Pomona’s Pectin; sounds like it could really brighten up my breakfast without adding sugar!
I’m looking forward to trying Pamona’s Pectin, and it would be great to win one of the giveaway’s for the Jam Kit.
Just canned beer jelly using Pomonas and Guiness Doubke Stout – awesome on pumpernickel and cheddar cheese!
This recipe looks amazing. I just so happen to have cherries frozen in my freezer.
The Chocolate Cherry Preserves looks so yummy!!! making and gifting,soon!!
I have used Pomona pectin for many years now and found the low sugar product healthier and delicious. We have a zillion blackberry bushes which I have picked every summer and created a variety of jams and jellies. The recipes are easy to follow and can be adjusted for a variety of fruits. My family and friends keep asking for more!
Thanks for sharing, Karen!
I’m using the Ball preserve maker. How would I adapt this recipe?
Hi Marg,
We aren’t very familiar with the Ball preserve maker, as it’s not an item we carry. We might suggest reaching out to your local extension office, or possibly reaching out to Ball to see if they have specifics on how to adapt recipes for the preserve maker. Sorry we couldn’t be of more help.