PomonasUniversal Pectin Fruit & Vegetable Concentrate, 1.1 oz

It is the best pectin for freezer jams. Turns out perfect every time. Also can use way less sugar.

used it for about ten years when I became a diabetic and still wanted jam jellies and marmalades

Pamona makes the best jams and jellies. Why Pamona? In addition to being a great value, you can use as much or little sweetener as you wish. The important thing to remember is Don't Estimate! As long as you measure properly you can count on always getting a good set.In 2020 (ugh) the price of making jelly went through the roof. If you could even find locally available pectin you had to use more sugar than fruit and it cost at least double the usual price.After the madness of harvest, a friend and I decided to do a bulk purchase direct from Pamona. Out of curiousity, I checked the price at Amazon too. At $2.99 a box with Prime free shipping, it was cheaper and faster to buy it here!So, my jellymaking freinds got Pamona for Christmas and in 2021 we'll all be able to make as much sugar-free jelly as we want! Thanks!

I've been using Sure-Jell low-sugar pectin for a couple years now for canning all my jams. I like to use local, fresh ingredients and to keep things as simple as possible. I first heard about Pomona's here on Amazon, and was intrigued by the fact that it used no preservatives. The price was a bit of a shock, though - almost three times what the Sure-Jell costs when buying the single packet. But I decided to try one this year on my peach jam, and I'm so glad I did!These are what I like about Pomona's vs. Sure-Jell:1) You can double or triple batches with Pomona's where that is not recommended when using Sure-Jell. This is definitely a time-saver.2) I can use as much or as little sugar as I want.3) Sure-Jell requires bringing to a hard boil that can't be stirred away, adding the sugar, then stirring for one minute more. With Pomona's, I brought it to a full boil, which took less time. It also increased the yield since the peach mixture wasn't boiled down as much.4) With one packet of Sure-Jell, I can get between 12-15 4-oz jars of jam. With one packet of Pomona's, I was able to produce two batches of 22+ 4-oz jars (the second batch was made using only 3 1/2 C sugar)! So basically, it reduced the actual price such that it was more cost-effective than Sure-Jell.5) I like that fact that is preservative-free.I did not really experience much color change using the Pomona's vs. the Sure-Jell, and didn't have any problem with the texture or consistency. I think this is now my pectin of choice!

If you are using Pectin this is a good one. You can use less sweetener, which makes it lower in calories when you are done. It sets up very quickly. Generally, I like to cook without any pectin, and reduce the sugar even more, but then one has to cook it a lot longer. So if you want low sugar (honey, agave, etc) and have less time to process, this is the one to use. Tastes good!

Works great

I followed the instructions but my first time using Pomona my jelly came out thick, crumbly and rubbery. It will not spread. I did watch some reviews that said they used at least half of the pectin that was called for because of the same results and it worked better for them. I’m going to try again doing half less. I do think this will help a lot. It was very easy to work with and I had read so many people will only use Pomona. And I think I will love it also. I love using A LOT less Splenda so it’s mostly the yummy fruit or juice that is going in your body.

came on time and I made stevia with alittle sugar strawberry jam. Yummy