Pomona's Universal Pectin, 1.1 Ounce Box (Pack of 6)

Very reliable pectin. Nice not having to worry about sugar and acid ratios.

I started using this pectin last year and was very surprised with its thickening ability. My sister has made more jam in her lifetime than myself and she agrees this is the best pectin ever. She has also used it as a thickener in her pies. Just a pinch will do the job to thicken the filling. We have been making jam the past two years with all the fruit from our trees and only once our jam didn't thicken properly. We were a little short on the pectin. Be careful not to use more than the recommended amount in your recipe or your jam will be really thick. With this pectin I can make any kind of jam, it will be thick, and our friends/family always love the jam. There are easy to follow recipe instructions included inside of the box. I would recommend this pectin to anyone even if you're a rookie.

2019 update: still my favorite! I have experimented with the amount of pectin to make syrups to conserves and jellies and jams. I love the fact that I can make products without sugar or with very little sugar. I have used pure stevia with great success. I have not used a stevia mix like those commonly availavle but I think it should work fine. It had been so long I don't even remember the old days of sugar sugar sugar and that does not bother me one bit.2016 update: I put up about 60 jars of jam qand jelly last year and all sealed and made it through the winter well. I was set to teach my nephew to make jam and had Amazon send Pomona's Pectin to him. The dog ate it (to no ill effect thankfully) so we scrambled to find some elsewhere. No luck in 5 grocery stores and one chain natural foods store. Finally, I said just get the old standby and we used that. Confirmed my earlier belief. I was shocked at the amount of sugar it took to get a gel. There is no other pectin for me but Pomona's.2015 update. After eating all of the jam I made in 2014--all with Pomona's--we are back to jamming season. The past year stood the test of time and we are happily using it again this year. Four batches in and four batches great. I substituted, per a professional jam maker's conversion, 2 TBS for each 1 3 oz liquid pectin on one recipe. It makes a nice steak :-). I will use half that amount next time round. This jelly set hard as a delicious rock. I am still amazed that I can use so little sugar and have a good product. Last year I used 1 sugar to 4 fruit and we decided it was a little less sweet than we liked. I upped the sugar : fruit ratio to 1 1/2 sugar to 4 fruit and increased the acid slightly. We are very pleased with the results.Interesting twist on pectin. This pectin uses calcium to set rather than sugar. You can use very little sugar and still get a very good jell. I won't go back to other pectins. I did have trouble with the first couple of batches and contacted the company. They were immediately responsive calling me back in just a short time after I left a message. They helped me track down my error. I was not mixing the pectin well enough with the small amount of sugar I was using so my texture was grainy. I made over 50 jars of jam in 10 batches and after the first two batches, which are certainly usable, my jams set with absolute reliability.

This is an awesome product. I will never use anything else for my jams jelly syrups any other thing I want to thicken and not use so much sugar that’s required by regular pectins. I don’t have to use so much sugar just to get some thing to set up like jelly or jam. I can use the amount of sugar. That’s good for me and taste good to me not using so much sugar just to make the product do its job. Better for my health, I would recommend it to you

I love that this pectin doesn’t require a ton of sugar to make fruit jam but in many cases it jells too well. My jam tastes great but I’m missing the texture and consistency of the traditional brand pectin. I’ve tried adjusting the quantity of pectin (1/2 & also 3/4 of recipe) and still no change. I’ve made jam separately from peaches, blackberries, and grape for a total of about 50 half pints & four boxes of this pectin. I will most likely try again as I have 1 more box remaining.

Every spring and summer I do a lot of canning, and I have been for 40 years. Discovering Pomona's pectin is the best learning experience I have had in all my years of canning and jam-making. I first used it four years ago and was immediately hooked. The flavor of the fruit is so much more pronounced, because the ratio of fruit to sugar is so much higher. I can't believe I ever used traditional pectin. Not only do you get a better flavor, but you have some leeway in terms of how stiff or soft you want your finished product. Plus, you can create your own recipes, as long as you stick to some basic principles. The icing on the cake is that it is actually cheaper to use. Not only are you using a lot less sugar, but the pectin itself is cheaper. I highly recommend this product to anyone interested in homemade jams, jellies, and preserves.

This product is wonderful, easy to use, and produces great results. I made passion fruit jelly and I only had to use half the sugar that most recipes called for. The jelly was great!

Love this pectin, it allows you to make low, or no sugar jam!