Pomona's Universal Pectin makes thick jam and jelly with rich, full flavour undiluted by large amounts of added sugar. Ordinary fruit pectins require your jam or jelly to be 55%-85% sugar to set firmly.
Pomona's Universal is a low methoxyl type pectin extracted by calcium (included), not by sugar content.
Now you're free to make cooked jam and jelly and freezer jam the way you like it- sweetened to your taste with honey, sugar, artificial sweetener, fruit juice concentrate or any other sweetener.
Other uses for pectin: Aspic, jello, sorbet, yogurt,
Jelled: pie, milk, friut candy.
Last Updated: 2014-11-21 14:16:53