Pomona's Universal Pectin

It was good throw just wrong color cert

My sister and I tried Pomona's independently three years ago and now we won't use any other pectin for jam. With half or less the "normal" sugar, you end up using much more fruit, which means much better fruit flavor in the jam. A couple of tips: first, we think the recipe in the package leads to a jam that is much too firm. If you like your jam slightly looser, as we do, cut the amount of calcium water in half and dial back on the amount of pectin. Second, the fruit tends to float to the top of a jar even more than in traditional jams. Cutting the fruit into small pieces or even pureeing it helps. We also discovered that it helps to give jars of jam a good "shake" about 15 minutes after they come out of the boiling water bath when the jam is starting to thicken.

I use this every year in the spring and summer. I like how you can downsize the recipes easily. I can make one or more depending on how much fruit I have.

This stuff is great, no problem getting hard fruit to set.

Love this product

Just what the doctor ordered! Thanks!!