I am a retired physician with borderline diabetes . . .

I am a retired physician with borderline diabetes, and the ability to produce sugar-free freezer jams and jellies is really important to me, recent research particularly implicating sugar consumption in the cause of diabetes.

In trying to make sugar-free orange marmalade, I have tried other ‘jelling’ agents such as gelatin (which doesn’t really produce the right consistency), guar gum (which produces a glue-like mixture which coats the mouth and lips unpleasantly) and cornflour (which produces a custard-like result that deteriorates badly on freezing).

Pomonas’ pectin is a great discovery for me, producing a sugar-free orange marmalade with the consistency, appearance and taste of the original item.

Many thanks and best wishes --

Dr. Richard Camp
Manton, Rutland, England
March 25, 2015