Pomona's Universal Pectin - 1 lb bulk package

I've been using this for years, works great and costs much less than the alternatives. Low sugar and no sugar recipes. Long shelf life if I don't use it all in a year.

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!!

Great for low sugar canning price is terrific

Tried this out recently on our passion fruit juice. Worked crazy better than sugar activated pectin!! Trying to watch our sugar intake these days and tried this out. You can use any kind of sweetener you want and as little as you want. I was a able to put up some passion fruit jelly with only about a quarter cup of sugar per jar. Enough to knock off the tartness a little and left the flavor of the fruit to stand on its own. This is really quite expensive to buy in the little one use packs and the bulk cut the cost down to where it's a comparable price break to regular pectin. Super easy to use.

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.

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.

This pectin is the best kept secret out there. I was so sick of processing and reprocessing my jams because they would not set the first time. Well, Pomona’s sets every single time. Literally, the biggest concern is adding a bit much and having it set too hard. I am completely in love. Still have one set of grape jam that is liquid as syrup to reprocess from when I was using the other pectin. You better believe I will be redoing it with Pomona’s.

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).