Pomona's Universal Pectin makes thick jam and jelly with rich, full flavor undiluted by large amounts of added sugar. Ordinary fruit pectins require your jam or jelly to be 55-85% sugar to set firmly. Not so with Pomona's Universal Pectin which is a sugar-free, low-methoxyl citrus pectin that is activated by calcium. Since it does not require sugar to jell, jams and jellies can be made with less, little, or no sugar. Some other possible sweeteners are honey, fructose powder, concentrated fruit sweetener, maple syrup, frozen juice concentrate, stevia, Splenda, and other artificial sweeteners.
- Concentrated and economical - each box makes two to four recipes.
- Timesaving - recipes can be doubled and tripled.
- Superior Shelf Life - keeps indefinitely.
- Contains no sugar or preservatives.
- Jells with any amount of any sweetener.
Each 1 oz. box of "Pomona's Pectin" contains a packet of pectin, a packet of calcium powder and a sheet of newly revised directions and recipes. A JAMLINE telephone number is included in case there are any questions.
WHAT DOES POMONA'S PECTIN DO THAT ORDINARY FRUIT PECTIN DOESN'T?
Pomona's Universal Pectin gels regardless of the sugar concentration in the jam or jelly requiring only some calcium to set firmly (calcium is included in each box).
Now jam and jelly makers can easily and successfully make low and no sugar fruit spreads that are thick, healthful and delicious. Pomona's Pectin firmly gels fruit products sweetened with any amount of white or less processed sugar, honey, fructose, maple syrup, fruit juice concentrate, stevia or artificial sweetener. And for those customers with special health needs, it works equally well with unsweetened fruit or juice.
Pomona's Pectin can be used in a number of applications: cooked jam and jelly, freezer jam, aspic, jello, sorbet, yogurt, jelled pie, jelled milk pudding, and jelled fruit candy. It gels fresh, frozen or canned fruit and juice.
Many jam and jelly makers have been frustrated by the pectins generally available. These pectins do not work without a 55% or higher sugar concentration and they are not pure products.
Some large manufacturers have introduced pectin products that require less sugar but they contain undesirable additives. All pectins available today, except Pomona's Pectin, have sugar as one of the ingredients and some have preservatives as well. People today are concerned about product purity. Pomona's Universal Pectin is 100% pure citrus pectin powder.
IS IT ECONOMICAL TO USE?
Yes! Because Pomona's Pectin does not have the sugar normally added by manufacturers for the purpose of gel strength standardization (the strength is standardized by blending pectin with pectin); it is more concentrated. A 1 oz. box will make 2-4 recipes with 4-6 cups fruit per recipe. A box of ordinary pectin will gel only 3-5 cups of fruit with about an equal amount of sugar. Therefore, a box of Pomona's gels 2-4 times as much fruit and twice as much finished product. That's both economy and healthful eating!
WHAT IS THE SOURCE OF POMONA'S UNIVERSAL PECTIN AND HOW IS IT MANUFACTURED?
Pomona's Universal Pectin is extracted from the peel and pulp of lemon, lime and grapefruit after the juice and oil have been pressed out.
The pectin is extracted using hot, acidified water and then precipitated out of solution with alcohol. Some amide groups are then introduced into the pectin molecule during the process of de-esterification (a process by which the pectin is changed from high-methoxyl to low-methoxyl). High-methoxyl pectin requires a sugar concentration above 55% to gel whereas low-methoxyl pectin gels in the presence of calcium ions.
This calcium sensitive, amidated, low-methoxyl pectin is packaged under the name Pomona's Universal Pectin. Each l oz. box includes thorough instructions and easy to follow recipes. Although low-methoxyl (LM) pectin has been known to industry for some time, Pomona's Universal Brand finally put it on the retail shelves.
A small packet of food grade monocalcium phosphate comes in each box. Monocalcium phosphate is a rock mineral calcium source and is used as a yeast nutrient in baking, an acidulant in baking powder, and a mineral supplement.
Canning Pantry believes that Pomona's Universal Pectin is the finest pectin available today.