Over a year ago I saw Pomona Pectin on a canning site and thought I would give it a try. I promptly ordered some and it has been sitting in my pantry ever since. In years past I made guava butter (which requires no pectin) but this year I decided to try making guava jam.
Pomona pectin is so easy to use and so forgiving. It also allows you to use much less sugar than conventional pectin and you can use any type of sweetener that you prefer. Since I prefer using honey in my jams this pectin is perfect.
Here is a comparison of the sugar needed.
The recipe for Sure-Jell Strawberry Jam:
- 4 cups prepared fruit
- 6 cups sugar (Low Sugar Pectin uses 4 cups)
- 1 box Sure-Jell
The recipe for the Pomona Jam:
- 4 cups mashed fruit
- 1/2 cup to 1 cup honey or 3/4 cup to 2 cups sugar
This is quite a difference even if you use the low sugar Sure-Jell Pectin.
The first jam I decided to make was a mixture of strawberries and guava. With Pomona you can double or triple and even halve or quarter your recipes! If you make a 1/4 recipe you could decide if you like your experiment before making a lot of it. Of course I never do anything small and I decided to make a double batch. I am glad I did because this jam turned out so yummy.
I then made a double batch of just quava and then quava and peach. I personally prefer the quava peach.
I have not found this pectin in any store in my area so I order from Amazon. The 6 pack is much cheaper than the single box. If you make jams or jellies give this pectin a try, it is amazing.