Comments on: Product Spotlight – Pomona Pectin

By: April Can Jam – Herbs in Jars

April Can Jam – Herbs in Jars — Thu, 15 Apr 2010 06:15:29 +0000

[...] At least I can use my Pomona’s pectin to make homemade jello. [...]

By: Charta

Charta — Mon, 24 Aug 2009 01:58:45 +0000

I have been using this pectin for a few years now. No problems with mold when making jam with my boiling water canner. I do love the flavour!

By: admin

admin — Tue, 07 Jul 2009 17:27:06 +0000

Hi Heather, this is the first year I’ve used it. That is interesting about the mold. I’ll have to post back in the winter when we run into the issues…

By: Heather

Heather — Mon, 06 Jul 2009 18:11:47 +0000

Has anyone used this product before 2009? I ask because I have used other low sugar pectins for freezer jams and they get moldy almost instantly once they thaw. I’m leary of using all my summer fruit with this new product only to have mold growing and no jam in November. Any long time users????

By: admin

admin — Mon, 06 Jul 2009 17:54:57 +0000

Sarah, absolutely! They give you general guidelines to follow but they say that you can experiment and use whatever you want. As far as removing berry seeds you need to strain the fruit. You can buy a jelly strainer at just about any Walmart-y kind of store or online, or you can simply make a bag from muslin that you buy at the fabric store. To use muslin you would line a colander with it, ladle you smashed berries into it then tie up the four corners and hang it from the faucet over a catch bowl in the sink. You then use that berry juice with the pulp and seeds strained out to make your jelly. I’ve never tried that with raspberry or strawberry since the seeds are so small they don’t bother me but I always make blackberry & blueberries into jelly rather than jam and this is the method that I’ve used succesfully for many years.

If you get stuck again feel free to post and I’ll try to walk you through it. Good luck!

By: Sarah Jane Butcher

Sarah Jane Butcher — Mon, 06 Jul 2009 17:28:33 +0000

Sooooo just to recap even tho the recipies that come with Pomonas Pectin call for 1/2 cup honey for a low sugar batch I can reduc it to 1/4 cup or even eliminate it with good results??? Also does anyone have tips for removing berry seeds ?

By: admin

admin — Wed, 01 Jul 2009 20:41:59 +0000

Hi Betsy,

I didn’t try to use a blender since I was tired of washing dishes. I just whisked it with a little whisk in a glass measuring cup. I’ve never had good success with blenders. They are my nemesis. Someday maybe I’ll own a vitamix…good luck!

By: Betsy

Betsy — Wed, 01 Jul 2009 16:25:16 +0000

Help! How do you mix the pectin? I did it in a blender and I ended us with a big ole mess of thick water on the sides but way too much powder below the blades. I was only making freezer strawberry so I just ended up with a loose jam/topping, but I wanted to make it really work. How did you mix it? Thanks. Great blog.

By: robin

robin — Tue, 09 Jun 2009 01:40:03 +0000

Pomona’s pectin is the best! I make cooked fruit jams or jellies, and then instead of canning them, I freeze them. Best fruity flavor and no crunchy sugar the way you get sometimes with freezer jams. I have started to use only honey or turbinado or raw sugar. We prefer the flavor. I like your blog-stumbled across it looking for rhubarb jam recipes with Pomona’s pectin.

By: admin

admin — Mon, 08 Jun 2009 15:22:55 +0000

Hi Wardeh – are you still doing your sugar challenge? I thought of you when I realized you could make a no sugar jam so I’m glad to hear from you this morning!