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.
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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, then 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.
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!)
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.
Learn more about this topic here.
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!
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 my peachy-peach peach jam. 🙂 Tastes like peaches!
Jam and Jelly recipes made from Pomonas Pectin.
Chokecherry Jelly This low-sugar jelly is a bit sweet, without being overly sweet. The texture of this is more like choke cherry jam. It is not jelly clear…but the directions call it jelly so that’s what I go with.
Don’t miss this page on low-sugar jam. It explains the pitfall I mentioned in this article.
Enjoy an easy strawberry-rhubarb jam recipe. This homemade jam is made with pectin for an easy boil method.
Ever wondered which can be used for making jams and jellies: pectin, gelatin, or Clear Jel? These three different products are used for thickening foods, but in very, very different manners.
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Page last updated: 11/12/2021
Thank you I’ve never heard anyone talk about it. Have been wanting to try it.
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.
There will be a low sugar recipe on the Pomona pectin package insert. I do have this recipe here… Strawberry Rhubarb Jam, but it is for a full sugar version with regular powdered pectin. Ball also puts out low sugar pectin with instructions as well.