Pomona’s Pectin

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Pomona’s Pectin is a different type of pectin that you can use with fruit to get a nice gel without all that sugar. You can use a small amount of sugar or no sugar at all. Options also include, sugar, honey, maple syrup, agave and other sweeteners. It is a flexible option for those wanting to make low or no sugar jam.

The package and instructions of Pomona's Pectin with a measuring spoon sitting on top.

We are on a mission in our household: Reduce the use of sugar! I’m finding reducing sugar in the diet is not easy to do.

Pomona’s Universal Pectin to the rescue!

Every year in the past, when I make our supply of jam and jelly, I am amazed at the large amounts of sugar that I use. I cringe every…single…time. It’s unbelievable, and we always do it every…single…year!

This year, I decided I’m just not going to do it.

Pomona’s Pectin My Honest Review

When Fillmore Container asked me to choose some items from their store I might like, I knew right away what I’d want. I’ve been wanting to try out some Pomona’s Pectin. This was perfect timing!

Pomona’s Pectin is a different type of pectin that you can use with fruit to get a nice gel without all that sugar. You can use a small amount of sugar or no sugar at all.

And without all that sugar content, you know what you taste??? The fruit! Yay!

The pectin itself is made with no sugar. No such thing here on this ingredient list. (It’s amazing how much you start reading all ingredient lists when you are getting healthy!)

It also provides for using other optional sweeteners like; honey, maple syrup, agave, splenda, sucanat, and other sweeteners.

How to Use Pomona’s Low Sugar Pectin

In the past with a regular jam recipe, I would mix in half fruit, half sugar, or sometimes even more sugar than fruit! With this pectin, you can use low amounts of any sweetener. Or no sugar at all. For example, 1/4 to 1/2 cup sugar for 1 cup fruit. Much, much less than conventional jam and jelly.

I’ll say it again…you know what that means??

You taste the peaches, or cherries, or strawberries, or…

Ingredients: 1 packet low methoxyl citrus pectin and 1 packet monocalcium phosphate. No sugar or preservatives. Keeps indefinitely. Store cool and dry.

It comes in a box with a pouch of pectin powder and a separate packet of calcium powder to make the required calcium water, and the pamphlet with recipes and instructions.

The envelopes found inside the Pomona's Pectin box.

What is the calcium in Pomona’s Pectin?

Now before you panic thinking, “Calcium water? What is that!? What do I do with it!?” It is easy.

  1. Mix the powder with some water according to the directions in a small jar. Stir.
  2. Use the small amount you need for this recipe,
  3. Then put the jar in the refrigerator for next time you want to make low or no sugar jam. It is ready to go.

How long does Pomona’s calcium water last?

The little jar of calcium water will will make several batches and last several months in the refrigerator. I’ve never tracked it but I’m pretty sure I’ve kept it for 3-4 months with no issues.

A jar of mixed calcium water.

Pomonas also comes with a nice little pamphlet with instructions on just how to use it. This pamphlet has several recipes of specific types of jam and jelly.

Even more interesting is…. It also has directions on how to use Pomona’s Pectin to develop your own recipes. So feel free to experiment with different fruit combinations. Create your own low sugar jam options.

How is Pomona’s Pectin Different?

The unique ingredient is: “Low Methoxyl Citrus Pectin (LM Pectin)”.

Since I’m not a chemist and I had no idea just what that meant I did some research. It is simply a different pectin that needs calcium for the gel to form. No sugar required.

Here are some quotes.

 The usual and most practical way to classify pectins is to divide them into high and low methoxyl pectins. High methoxyl pectins have a D.M. of 50% or more, and require sugar and acid for gelation. Low methoxyl pectins have a D.M. of 50% or less, and require the presence of calcium for gelation. Pectin is extracted from apple pomace and dried citrus peel.

https://www.melbournefooddepot.com/buying/pectin-powders/pectin-a-brief-selection-guide./3

Low methoxyl pectin can be used for those that want to decrease the amount of sugar used in making jam or jelly. This product creates a gel in the absence of sugar and acid for a quality product.

https://extension.psu.edu/making-low-sugar-jam-and-jelly-with-low-methoxyl-pectin

Pomona’s Pectin can be found at Amazon here….

Or go directly to Fillmore Container and get it here (they have it in bulk too!)

The open Pomona's Pectin pamphlet with lots of text and a few illustrations.

One Thing I’ve Noticed While Using Pomona’s Pectin…

One thing I’ve noticed about jam made with Pomona’s, the completely sugar-free varieties don’t last long once you open the jar. It seems to get moldy quicker in the fridge.

Low sugar seems to lasts longer. So…if you make it sugar free, make small jars, so it gets used up quicker after opening the jar.

Learn more about this topic here.

I have settled for making mostly LOW sugar and not NO sugar. We like it better.

And it is ALL so much better than the sugar-FULL version.

Preserving with Pomona’s Pectin Recipe Book

Preserving with Pomona's Pectin book cover.

Preserving with Pomona’s Pectin is a book put out by Pomona’s with recipes for a variety of low- and no-sugar jam, jelly, conserves, and marmalades.

If you are not feeling creative and want some recipes already done and tested, you might want to pick this up. A full explanation of how to make delicious fruit spreads without all the sugar. And gorgeous pictures too!

The plum jam recipe pages in the cookbook.

Buy Pomona’s Pectin and Pomona’s Recipe Book.

Fillmore Container provided these items for review purposes…it did not affect my opinion or review because I really like jam that tastes like fruit! A favorite beautiful thick jam is our Low sugar blueberry jam.

Jam and Jelly recipes made from Pomonas Pectin.

Chokecherry Jelly

The low-sugar jelly is a bit sweet, without being overly sweet. The texture of this is more like choke cherry jam. As you can see from the images, It is not jelly clear…but the directions call it jelly so that’s what I go with.
Low Sugar Choke Cherry Jelly with Pomona’s Pectin
Chokecherry jelly spread on toast with an open jar of jelly to its side.

Low Sugar BlueBerry Jam

With this low sugar blueberry jam recipe, it’s perfectly sweet, sets up nicely, and the flavor is focused on the blueberry! It is one of the prettiest jams I’ve ever made too.
Low Sugar Blue Berry Jam with Pomona’s Pectin
A full open canning jar of deeply colored blueberry jam sitting on a china plate.

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Pomona's Pectin

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Jerri
Jerri
9 months ago

Wow, this is wonderful as my husband, and I have just started eating a whole food plant-based diet and we feel feeling wonderful and healthy. I would LOVE to make us something with fresh fruit. I regret that I didn’t spend time with my mother and grandmother to learn more about canning, so I really appreciate finding your site and appreciate all that you share.

Patricia
Patricia
3 years ago

I was looking for the Strawberry Rhubarb recipe made with the Pomona Pectin you mentioned. I too would love to reduce sugar in my families life.

Terri
Terri
3 years ago

Thank you I’ve never heard anyone talk about it. Have been wanting to try it.