I just came here to tell you that today I used Pomona pectin for the first tiem and color me impressed!!! We're right in fresh strawberry season right now here in the Niagara region of Ontario and I made a triple batch today, which is near impossible with Certo or other regular pectins. It gelled perfectly and I love that I can now make jam without boiling it down so long, because I use the minimum amount of sugar not only for our health but to preserve the fruit in as near it's natural state as possible. After all, if you enjoy it off the plant, tree, or vine, why not keep it near that taste? I only bought one packet, but I'm definitely going to order a pound for bulk savings from your online vendor here in Canada.
@@pomonapectin2503 Just an update- your pectin gelled very hard, but so different than other commercial pectins as it is actually has a very soft mouthfeel. Also, I always macerate my fruit overnight to extract liquid, so I have leftover to make pancake syrup. I used your tip of using 1/4 of the calcium water and pectin to make and it worked perfectly.
Thank you! I'm so glad there's a non-GMO alternative! I made my first batch, and it was my first ever canning experience. I made American Beautyberry Jelly, and it turned out well delicious!
It's been about 3 days, and it hasn't gelled. Is there something I can do at this point? I have a feeling that either I used too much calcium water, or I didn't boil the mix long enough. Can I reboil? If not, at least I have a delicious syrup for pancakes. LOL
Hello there! Yes, you can certainly reprocess it. You will want to follow our Fix B from our troubleshooting page on our website. Happy jamming! pomonapectin.com/jell/fix-b/
If I plan to purée my strawberries in a blender instead of simply smashing them, is the ratio of pectin to berries still the same, 4 cups of purée will be more berries overall than 4 cups of smashed ones.
Hello Kim! If you are wanting to puree your berries, you will still use 4 cups of measured puree. Now because your fruit will be more liquid vs. chunks, you will want to increase your pectin to 3 teaspoons instead of the recommended 2. Everything else will stay the same. Happy jamming!
I made a batch of strawberry jam with low sugar and it had so much foam I kept spooning out the foam. I followed the instructions and the jam is to liquid and still foaming in hot processed the jars. This is the first time I use Pomona pectin I am very disappointed because it was a lot of work and the results were nothing like the jams I have made before. I have been canning for over 40 years I am very sad 😞 the jam looks un appealing it took me 12 hours to can my batch I am so tried I just want to cry 😢.
Thank you so much, this is the best pomona turorial I have ever seen, thank you and God bless you
I just came here to tell you that today I used Pomona pectin for the first tiem and color me impressed!!! We're right in fresh strawberry season right now here in the Niagara region of Ontario and I made a triple batch today, which is near impossible with Certo or other regular pectins. It gelled perfectly and I love that I can now make jam without boiling it down so long, because I use the minimum amount of sugar not only for our health but to preserve the fruit in as near it's natural state as possible. After all, if you enjoy it off the plant, tree, or vine, why not keep it near that taste? I only bought one packet, but I'm definitely going to order a pound for bulk savings from your online vendor here in Canada.
Thank you so much for your kind words and review! Happy jamming!
@@pomonapectin2503 Just an update- your pectin gelled very hard, but so different than other commercial pectins as it is actually has a very soft mouthfeel. Also, I always macerate my fruit overnight to extract liquid, so I have leftover to make pancake syrup. I used your tip of using 1/4 of the calcium water and pectin to make and it worked perfectly.
Excellent stuff, thank you.
Thank you! I'm so glad there's a non-GMO alternative! I made my first batch, and it was my first ever canning experience. I made American Beautyberry Jelly, and it turned out well delicious!
I think the teaspoons look like tablespoons in the video. Your opinion?
thank you
This video saved us! Thanks!
It's been about 3 days, and it hasn't gelled. Is there something I can do at this point? I have a feeling that either I used too much calcium water, or I didn't boil the mix long enough. Can I reboil? If not, at least I have a delicious syrup for pancakes. LOL
Hello there! Yes, you can certainly reprocess it. You will want to follow our Fix B from our troubleshooting page on our website. Happy jamming! pomonapectin.com/jell/fix-b/
@@pomonapectin2503 I'll try it out. Thanks!
If I plan to purée my strawberries in a blender instead of simply smashing them, is the ratio of pectin to berries still the same, 4 cups of purée will be more berries overall than 4 cups of smashed ones.
Hello Kim! If you are wanting to puree your berries, you will still use 4 cups of measured puree. Now because your fruit will be more liquid vs. chunks, you will want to increase your pectin to 3 teaspoons instead of the recommended 2. Everything else will stay the same. Happy jamming!
Where we will get calcium powder and pectin?
I made a batch of strawberry jam with low sugar and it had so much foam I kept spooning out the foam. I followed the instructions and the jam is to liquid and still foaming in hot processed the jars. This is the first time I use Pomona pectin I am very disappointed because it was a lot of work and the results were nothing like the jams I have made before. I have been canning for over 40 years I am very sad 😞 the jam looks un appealing it took me 12 hours to can my batch I am so tried I just want to cry 😢.
I've read this exact review on other Pomona's example sites, word for word! Sounds kind of trollish...