I just made a batch of jam following these directions with berries from my Garden......the results, EXQUISITE!!!!! I am now a Pomona customer for life.
I am so happy I found you. I used to buy this product and could no longer find it in a store. I have seen that it can be purchased on line now so I will be doing that. Thank you so much.
I've seen your strawberry huller in the thrift...didn't know what it was. But I do now!! Lol I love your vintage tools and bowls. I have some of the same ones.. lol.. Great recipe!
Love Pomona Pectin. I've made,peach, grape,mango jams love it. I'm a diabetic and I love the fact that I do not need to use all that sugar In my jelly, jam. I love the taste of the fruit that comes out when prepared with your product. I do not miss all that sugar...
Hello Connie & Pomona's Pectin! this is a wonderful instructional video! Being "weaned" off of commercial pectin (with a zillion cups of sugar) by using your product and I am re-discovering the wonderful, natural flavors of my local berries and fruit! LOVE your Pomona Pectin! [I just bought it in bulk too!] I hope you can do more instructional videos in the future - especially for using your pectin in other uses (like sauces, fruit glazes, gelatin molds etc.)
Thank you -- great, straight-forward demo. Got my 1st packet of Pomona's today in the mail (in the UK!) and I'm really looking forward to trying it. I have made a lot of jam and chutney this year and the amounts of sugar called for were staggering. And, honestly, masked the taste of the fruit to such a degree that we found it very disappointing. Looking forward to trying something new.
@ppearson2007 Thank-you for the compliment on our video. We would like to make more videos but they are a lot of work and now we are very busy selling pectin. I am happy to hear that you are re-discovering the wonderful flavors or your local fruits. ~ Connie
Great video! Thank you! I am happy to find your pectin. I have family and friends who are diabetic and have other health concerns. And I cannot fathom using pints of sugar in my jam as with other pectins.
I just bought my first box of Pomona's and will get experimenting this weekend. One thing that has me confused though, it mentions the pectin must get mixed into a LOW sweetener juice (or even water) before adding to the fruit mash but in the video it is mixed straight into sugar/agave
There are two sides to our instruction sheet. One side has recipes for low sugar/honey. The other has recipes for using juice concentrate instead of sugar/honey.
Hi miamisweets, Yes, you can use any sweetener with Pomona's Pectin. Please visit our website, www.pomonapectin.com where you will find the directions and recipes that come with pectin as well as many other recipes. There is lots of information about using different sweeteners on the FAQ page, Section 5. Glad you like the video -- thanks for writing. Mary Lou
Hi Connie, great instructional video but I have one question. Doing some research into the Ball jam and jelly maker. Could you use pomonas pectin in this machine? If so, what would be the instructions. Thanks a bunch
Thanks so much for choosing Pomona's Pectin and for reaching out to us! Yes, you can use Pomona’s to make jam in your electric jam maker or bread machine. You will need to follow a Pomona’s recipe and the basic directions for Cooked Jam - Low Sugar or Honey for it to work properly. You need to mash & measure the fruit into a bowl. If our recipe is too big for your machine, then you can do a half recipe. Add the calcium water & lemon juice (if called for) and stir well. Then mix the pectin into the sugar (or other sweetener) and then add the pectin-sweetener mix into the bowl of fruit and stir well. Then put the bowl of jam mixture into the machine and turn it on. Happy jamming!
@Pomonasuniversalpectin -- I noticed you didn't skim off the top of the mashed strawberries before ladling into jars. Is this bc there isn't a foam to skim off?
hi. i do not like mashed fruit jams, but whole (or halved) fruit. more like preserve than "jam." how would this work with strawberries? please respond. i have already bought your product, but not sure if it would work for preserve---meaning, fruit not mashed?
Hi! I would like to ask for permission to use a few shots from your video for my school assignment. I need to make a short advertisement video for my entrepreneur project. It’ll help me a lot if you allow me. Hope to receive feedback from you. Thank you and have a good day!
Hello Michelle, we sure do! It can be found on the direction sheet that come with every purchase of Pomona's Pectin or on our website. Happy jamming! pomonapectin.com/blueberry-jam/
You sure can! Simply allow the frozen fruit to thaw before mashing and measuring. It should resemble fresh fruit as much as possible, so if there is a lot of extra liquid, feel free to pour it off. Happy jamming!
The calcium water can be stored in the fridge for several months (will just need to be tossed if it has any floating bits or smell or color to it). It can also be stored in the freezer and will keep indefinitely, and will just need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer 😉. Happy jamming and please let us know if you have any other questions, we are here and happy to help!
Hi George, We have never used calcium chloride with our pectin. We recommend using the monocalcium phosphate that comes with the pectin. Please contact us at info@pomonapectin.com if you don't have any. Mary Lou
I made pectin, did the alcohol test and it looks good, but it didn't take when I used it to male Jam,.. Not sure why ..? :( Anyone knows how much of this home made pectin I should use ,? thanks
+Going Natural Hi, Have never made or used home made pectin so can't tell you how much to use. I can tell you, however, that home made pectin is a high-sugar pectin so it would likely need a greater proportion of sugar than fruit in the jam and just the right amount of acid (lemon juice or vinegar) to produce a jell. Hope this helps. Mary Lou for Pomona's Pectin
Thanks Mary Lou :) I will try different and I'm working on making Jam/Jelly w/o using sugar. I think the flavor and sugar in fruits is sufficient for me. :)
@@PhilosophyEd oh, how about in their officer drawers? come on. they are fishing for clicks on their website. otherwise, like other cooks on youtube, they would give the measurements as they cook. thumbs down for their greed
@@terrim.602 yes, it would be a preserve. AND the way to do it is to cut the fruit at least in two, cover in sugar (the total amount needed), then cover and keep in a cool place overnight, and then cock it gently the next day in its own juices for like 20 minutes. thatz all.
Your instructions into jam making came out wonderfully. Thanks from Thailand
I finally found a video that don’t talk other bs. This video go straight to the point ❤❤
I just made a batch of jam following these directions with berries from my Garden......the results, EXQUISITE!!!!! I am now a Pomona customer for life.
I am so happy I found you. I used to buy this product and could no longer find it in a store. I have seen that it can be purchased on line now so I will be doing that. Thank you so much.
I've seen your strawberry huller in the thrift...didn't know what it was. But I do now!! Lol I love your vintage tools and bowls. I have some of the same ones.. lol.. Great recipe!
Love Pomona Pectin. I've made,peach, grape,mango jams love it. I'm a diabetic and I love the fact that I do not need to use all that sugar In my jelly, jam. I love the taste of the fruit that comes out when prepared with your product. I do not miss all that sugar...
How do you make the blueberry jam using this method?
Hello Connie & Pomona's Pectin! this is a wonderful instructional video! Being "weaned" off of commercial pectin (with a zillion cups of sugar) by using your product and I am re-discovering the wonderful, natural flavors of my local berries and fruit! LOVE your Pomona Pectin! [I just bought it in bulk too!] I hope you can do more instructional videos in the future - especially for using your pectin in other uses (like sauces, fruit glazes, gelatin molds etc.)
My favorite pectin-it’s so reliable!!
Thank you -- great, straight-forward demo. Got my 1st packet of Pomona's today in the mail (in the UK!) and I'm really looking forward to trying it. I have made a lot of jam and chutney this year and the amounts of sugar called for were staggering. And, honestly, masked the taste of the fruit to such a degree that we found it very disappointing. Looking forward to trying something new.
thank you so much for sharing your recipe for jam and jelly
thank you very much for this beautiful video and meticulous narration.
You are very welcome. I hope it was helpful to you. We are so happy with how it turned out.
Can I use Splenda with Pomona
You sure can! Happy jamming 😊
@ppearson2007 Thank-you for the compliment on our video. We would like to make more videos but they are a lot of work and now we are very busy selling pectin. I am happy to hear that you are re-discovering the wonderful flavors or your local fruits. ~ Connie
Do you have a blueberry jam recipe?
Great video! Thank you! I am happy to find your pectin. I have family and friends who are diabetic and have other health concerns. And I cannot fathom using pints of sugar in my jam as with other pectins.
Thank you so much for this video
I just bought my first box of Pomona's and will get experimenting this weekend. One thing that has me confused though, it mentions the pectin must get mixed into a LOW sweetener juice (or even water) before adding to the fruit mash but in the video it is mixed straight into sugar/agave
There are two sides to our instruction sheet. One side has recipes for low sugar/honey. The other has recipes for using juice concentrate instead of sugar/honey.
Thanks!
Can i double this recipe?
You sure can!
So is great! So easy!
Great video. We're new to canning and this was so helpful! Could we use truvia or another low glycemic sweetener instead of the sugar?
Hi miamisweets, Yes, you can use any sweetener with Pomona's Pectin. Please visit our website, www.pomonapectin.com where you will find the directions and recipes that come with pectin as well as many other recipes. There is lots of information about using different sweeteners on the FAQ page, Section 5. Glad you like the video -- thanks for writing. Mary Lou
Hi Connie, great instructional video but I have one question. Doing some research into the Ball jam and jelly maker. Could you use pomonas pectin in this machine? If so, what would be the instructions. Thanks a bunch
Thanks so much for choosing Pomona's Pectin and for reaching out to us!
Yes, you can use Pomona’s to make jam in your electric jam maker or bread machine. You will need to follow a Pomona’s recipe and the basic directions for Cooked Jam - Low Sugar or Honey for it to work properly.
You need to mash & measure the fruit into a bowl. If our recipe is too big for your machine, then you can do a half recipe. Add the calcium water & lemon juice (if called for) and stir well. Then mix the pectin into the sugar (or other sweetener) and then add the pectin-sweetener mix into the bowl of fruit and stir well. Then put the bowl of jam mixture into the machine and turn it on.
Happy jamming!
@Pomonasuniversalpectin -- I noticed you didn't skim off the top of the mashed strawberries before ladling into jars. Is this bc there isn't a foam to skim off?
That is correct, there was no foam to skim off the top of this batch 😊
hi. i do not like mashed fruit jams, but whole (or halved) fruit. more like preserve than "jam." how would this work with strawberries? please respond. i have already bought your product, but not sure if it would work for preserve---meaning, fruit not mashed?
Hi! I would like to ask for permission to use a few shots from your video for my school assignment. I need to make a short advertisement video for my entrepreneur project. It’ll help me a lot if you allow me. Hope to receive feedback from you. Thank you and have a good day!
If I add more sugar will the Jam last longer on the shelf?
I am curious about this as well.
Do you have a blueberry recipe like this?
Hello Michelle, we sure do! It can be found on the direction sheet that come with every purchase of Pomona's Pectin or on our website. Happy jamming! pomonapectin.com/blueberry-jam/
Will this work with frozen fruit? All the fresh fruit available here is horrible and taste like water that you're drinking out of a hot garden hose.
You sure can! Simply allow the frozen fruit to thaw before mashing and measuring. It should resemble fresh fruit as much as possible, so if there is a lot of extra liquid, feel free to pour it off. Happy jamming!
What is the shelf life of calcium water rehydrate?
The calcium water can be stored in the fridge for several months (will just need to be tossed if it has any floating bits or smell or color to it). It can also be stored in the freezer and will keep indefinitely, and will just need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer 😉.
Happy jamming and please let us know if you have any other questions, we are here and happy to help!
Use dish washer or just wash them. U can reuse your lids as long the ring is shinny. not shinny through awat then.
Can I use xylitol or erythritol?
is it okay to use calcium chloride ?? Thanks
Hi George, We have never used calcium chloride with our pectin. We recommend using the monocalcium phosphate that comes with the pectin. Please contact us at info@pomonapectin.com if you don't have any. Mary Lou
I made pectin, did the alcohol test and it looks good, but it didn't take when I used it to male Jam,.. Not sure why ..? :(
Anyone knows how much of this home made pectin I should use ,? thanks
+Going Natural Hi, Have never made or used home made pectin so can't tell you how much to use. I can tell you, however, that home made pectin is a high-sugar pectin so it would likely need a greater proportion of sugar than fruit in the jam and just the right amount of acid (lemon juice or vinegar) to produce a jell. Hope this helps. Mary Lou for Pomona's Pectin
Thanks Mary Lou :) I will try different and I'm working on making Jam/Jelly w/o using sugar. I think the flavor and sugar in fruits is sufficient for me. :)
hi. i do not like mashed fruit jams, but whole (or halved) fruit. how would this work with strawberries?
Wouldn't that be considered preserves? Or just canning in simple sugar, like peaches?
preserve, if you like. yes, just like peaches or apricots. how do it do it? i have already bought that exact pectin box.
They have preserve and conserve recipes on their website :)
@@PhilosophyEd oh, how about in their officer drawers? come on. they are fishing for clicks on their website. otherwise, like other cooks on youtube, they would give the measurements as they cook. thumbs down for their greed
@@terrim.602 yes, it would be a preserve. AND the way to do it is to cut the fruit at least in two, cover in sugar (the total amount needed), then cover and keep in a cool place overnight, and then cock it gently the next day in its own juices for like 20 minutes. thatz all.