Pomona's Universal Pectin - 1 lb bulk package

I had not canned for awhile, as my last 5yrs of university schooling really took away time for passions such as canning. I was thrilled to find this one pound bag as it can be stored without any difficulty! A friend taught me how to make jams with these about 30yrs ago now. I was all out and had to buy mainstream pectins and was quite alarmed at how much sugars were instructed to use. Not the case with Pomona's! Recipes are lower sugars and work amazing. The older instructions called for simply mixing pectin powder into the sugar (I have an old copy of the instruction/recipe paper) and I prefer the older better. It is important when adding into the mixture that it should be boiling and you stir the sugar/pectin mixture in briskly and thoroughly to ensure complete dissolving for a full 1-2 minutes. Ensuring this step thorough makes the biggest difference. Must be very hot and must be very stirred. There is much flexibility for constructing your jams using the approximate amounts in the provided recipes. I am now adventuring on to making combinations jams such as 'strawberry cherry' and 'cherry strawberry' which have different amount of pectins specified, but work find when creating my own! Happy Jamming!!! I will never use another pectin, this is truly the best. My naturopathic doctor friend is the one who took the time to teach me when I was about 23, and now I am a nurse with certificates in nutrition, and I share this with all who want to know what to use! This was a big investment to buy the 1lb but gosh I was glad to find it, as one purchase and you will be set with a season (or more!) of making Jams. This week I am moving on to currants, figs, and blackberries. Happy Summer!!

always the best choice. no fillers, sugars, or fake sugars. this is best and easiest to use, never fails. been canning my own jelly for 50 years, and started using this about 20 years ago, and am grateful to have found it.

I purchased Pamona's Universal Pectin because I make grape jelly and was tired of my batches not turning out and then having to remake the batch. So I started researching on the internet and found out about Pamona's Universal Pectin. It's not a clear jelly when it's finished but I am happy that it's not a syrupy mess. I love the fact that I can add less sugar to my jelly and it turns out the same every time. It's worth the expense. Of course I haven't purchased pectin from the store for over 5 years but I feel it's worth the money because I'm not redoing jars of jelly.

I make a lot of jams every summer. This is by far the best option to buy Pomona's pectin. I have been using Pomona's section for about 10 years, and I used to buy it in small packages at the health food store. I have been buying it on amazon for the last 5 years. It comes with the pectin in one pouch and the calcium powder to mix up with water in another. The directions are simple and straightforward. It is easy to use. You can use a variety of sweeteners. I am so impressed by this pectin. I recommend this to everyone.

Best product to make great tasting low sugar jams. I have 2 plum trees and one peach tree that are prolific with their fruit. This year I also canned strawberry rhubarb jam. Easy to use and a big time saver.

I tried a small box of this from our local Nature's Market and was highly impressed. This pectin has turned out for me every time and that's using different fruits, and varying amounts of sweeteners. The best part is you can adjust the sweeteners (any kind... sugar, splenda, stevia... what ever you prefer, even other fruit juice) to what ever level you like, it doesn't have to be so sweet it makes your teeth hurt. When I saw the large bag on Amazon I ordered for when our fruit start to ripen this year, now I just need to be sure I have enough canning lids ;-)

Great product and easy to use but very pricey.

I make and sell low-sugar/no sugar/alternate sweetener jams and jellies throughout the year. I love the flexibility Pomona’s gives you with recipes as well as the ability to use honey to sweeten your recipe. The direction sheet has loads of helpful information (I wish it was laminated). I’ve almost gone through the entire bag in one summer, but it’s well worth the price. If you plan on making three or more recipes, go ahead and buy the big bag. If you ever have issues with a jelly not setting, reheat the jelly to boiling, blend extra pectin with clean boiling water, vigorously stir in new pectin water to hot jelly, and reprocess accordingly. Do NOT add more calcium water. In my experience, I use equal parts pectin to calcium water and 1tsp pectin/1tsp calcium water per cup of jelly liquid plus 2 tsp pectin/calcium water on top of the cup total (10 cups of jelly gets 12 tsp of pectin and 12 tsp of calcium water). I use 2 tsp less than the liquid cup total for jams (10 cups of jam gets 8 tsp pectin and 8 tsp calcium water).