No added sweeteners, no preservatives, no fillers.
Strawberry-Rhubarb Jam is an early summer classic – nice combination of tart and sweet. Feel free to use other sweeteners that measure like sugar or honey in this recipe. For example, you can use Stevia in the Raw or another stevia product that measures like sugar, or Splenda that measures like sugar. You can also use a different liquid sweetener, like agave or maple syrup.
LILIKOI (Passion Fruit)-MANGO JAM
APRICOT- PINEAPPLE JAM
MINT-LEMON or LIME JELLY WITH HONEY
Specially Formulated For You
Our low-methoxyl citrus pectin is specially formulated for making low sugar jam & jelly. What makes our pectin so unique? Need help in troubleshooting your recipe? Check out our FAQ page for answers to your pectin and jamming questions.
Testimonials
“I have been using Pomona’s Pectin for years now and have never looked back. I love the fact that I can use many different sources for sweetening, like maple syrup and honey. Canning all summer for Christmas gift baskets for family and friends keeps me pretty busy.”
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Carol Piros - Santa Paula, CA
"We have been using Pomona’s Pectin for years and truly find it to the be the best product out there – not just for using less sugar, but for really showing off the amazing flavors of our Alaska grown fruits such as red currants, black currants, rhubarb, raspberries, strawberries and apples. Thank you!"
Anita Golton, Owner Flying Squirrel Bakery Cafe - Talkeetna, Alaska
“Just wanted to tell you how over the moon in love I am with your product. I have a booth at a local farmers’ market… The local population of diabetics is absolutely in love with the jams and jellies that I make with honey or maple syrup or xylitol… not once have I made any with sugar, since switching pectins. Thank you so much for making such a high quality product.”
Simone Broersma - Strathroy, Ontario, Canada
Preserving with Pomona’s Pectin
This newly updated Pomona’s Universal Pectin cookbook by Allison Carroll Duffy shows readers how to use this revolutionary product and method to create and can marmalades, preserves, conserves, jams and jellies.
