With Sharon Peterson
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 Pectin to the rescue.
Every year in the past, when I make our supply of jam and jelly, I am amazed at the amount 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.
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 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!)
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 no sugar at all or just a small amount of sugar. 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…..
It comes in a box with a pouch of pectin and a separate pouch of calcium to make the required calcium water Now before you panic thinking calcium water? What is that! What do I do with it! It is easy. You just mix the powder with some water according to the directions in a small jar. Use the small amount you need for this recipe, put the jar in the refrigerator for next time. It is ready to go.
It 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, 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.
And it even has directions for other alternative sweeteners like honey or stevia. I’m a stevia user so I’ll be checking this out.
Or go directly to Fillmore Container and get it here (they have it in bulk too!)
One thing I’ve noticed…
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.
I have settled for making mostly LOW sugar and not NO sugar. My guys like it better and I do make some sugar free for me!
And it ALL so much better than the sugar FULL version.
Preserving with Pomona’s Pectin Recipe Book
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!
Fillmore Container provided these items for review purposes… it did not affect my opinion or review because I really like my peachy peach peach jam. 🙂 Tastes like peaches!