The box says it's made in Denmark. The address of Greenfield, MA listed by others is also on the box. I ordered this last year (2013). I'm assuming it hasn't changed.

PomonasUniversal Pectin Fruit & Vegetable Concentrate, 1.1 oz

Q: Is this product corn free

Hi. I went to the Pomona Pectin website. They state, "Pomona's Universal Pectin contains only 100% pure citrus pectin, which is vegan, gluten free, and GMO free. There are no additives, preservatives, sugar, or dextrose. There are no corn or apple by-products". Hope that helps.

Q: Which bag has the calcium? The white or brown? I threw out the box. Ugh.

Both packets in my box are white, but the smaller square one is marked "Calcium 12232" on one side.The other larger packet is unmarked and that is the pectin. The information leaflet enclosed notes that the Pectin is a tan powder, and calcium is a white powder.

Q: Made a red currant gelly last year. used pomona pectin. my jelly become cloudy, not clear in a few month. why ?

First, let me say I am not a "qualified expert" but am an experienced commercial canner...and I have only used the Low Sugar Pectin from Pomona Pectin (which was a disappointing experience). However, I may be able to shed some light on your cloudy red currant jelly. Pomona Pectin is comprised on two ingredients:the main one being a low methoxyl pectin powder made from citrus peels. The pectin powder (different from most other commercial powdered pectins) works in conjunction with calcium powder to thicken the preserves which is their second ingredient. Other pectins uses a combination of citrus based pectin, sugar and acid (lemon juice) which is more common when making home jams. My guess this is the basis behind the cloudy jelly. It should however be good to eat...first when opening your jar, look for any signs of fungal growth or unusual smell. If all looks and smell well, then give it a small taste. I hope this was helpful.

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PomonasUniversal Pectin Fruit & Vegetable Concentrate, 1.1 oz

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Is this product corn free

Which bag has the calcium? The white or brown? I threw out the box. Ugh.

where is this made?

Made a red currant gelly last year. used pomona pectin. my jelly become cloudy, not clear in a few month. why ?

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