Question 1

How do I make jam with no sweetener at all?

Jordan Joseph · Accepted Answer

*We don’t recommend making jam or jelly with absolutely no sweetener. The final product is likely to be tart and bland. Sweetener, even in a small amount, brings out the flavor of the fruit. If you want to try it, however, this is what you do: For 4 cups of mashed fruit or juice, use either ½ cup water or unsweetened fruit juice (if you’re using 2 or 3 teaspoons of pectin) or ¾ cup water or unsweetened fruit juice (if you’re using 4 teaspoons of pectin). Make liquid pectin by measuring the correct amount of water or juice into a small sauce pan and bringing it to a boil. Put boiling liquid in cup for immersion blender, or in food processor, or in blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Blend for a full minute until all powder is totally dissolved. Add the liquid pectin to the boiling fruit or juice mixture, which should already contain the calcium water and lemon juice (or lime juice or vinegar) if called for in the recipe. Stir while mixture returns to a full boil. If you taste your jam before jarring and it isn’t sweet enough, you can add however much sweetener you want at this point. Stir well and return mixture to a boil, remove from heat, jar and process according to the recipe sheet that comes with Pomona’s Pectin. These instructions are also on the recipe sheet that comes with your box of Pomona’s Pectin.

Question 2

Can I use unsweetened juice in place of juice concentrate as the sweetener for cooked jam or jelly?

Jordan Joseph · Accepted Answer

Yes, you can use unsweetened juice as the “sweetener,” but unsweetened juice does not have the sweetening power that juice concentrate has and can’t be classified as a sweetener for jam & jelly.

Question 3

Can I use sorghum as the sweetener when making jam or jelly with Pomona’s Pectin?

Jordan Joseph · Accepted Answer

Yes, sorghum can be used just like honey.

Question 4

Can I use Truvia or similar sweeteners when making jam or jelly with Pomona’s Pectin?

Jordan Joseph · Accepted Answer

Yes. Truvia and similar sweeteners can be used in all of our recipes. ½ cup Truvia Baking Blend is equal in sweetness to 1 cup of sugar. So when a recipe calls for a certain amount of sugar, you would use half that amount. For recipes that give a sugar range, pick the amount of sugar you would want to use and then cut it in half for the Truvia Baking Blend. Truvia Spoonable says that 3/4 teaspoon is equivalent to 2 teaspoons sugar, so if you are using that product, you could use slightly less than half the amount of sugar you would use, or go with half to make it easier and it should be just fine. You need to stir the pectin into a minimum amount of sugar or Truvia in order for the pectin to get dispersed adequately. The table below gives you the minimum amounts: Pectin to add Minimum amount of sweetener required 1 teaspoon (or less) 2 Tablespoons sugar or honey 2 teaspoons ¼ cup sugar or honey 3 teaspoons 3/8 cup sugar or honey 4 teaspoons ½ cup sugar or honey 5 teaspoons 5/8 cup sugar or honey 6 teaspoons ¾ cup sugar or honey 7 or 8 teaspoons 1 cup sugar or honey

Question 5

Can I use Stevia that measures like sugar as the sweetener when making jam or jelly with Pomona’s Pectin?

Jordan Joseph · Accepted Answer

Yes, Stevia that measures like sugar (cup for cup Stevia) can be used just like sugar in all of our recipes.

Question 6

Can I use Turbinado Sugar, Maple Sugar, Demerara, Moscavado, Coconut, or other large grain sugars when making jam or jelly with Pomona’s Pectin?

Jordan Joseph · Accepted Answer

Yes you can, but because the pectin won’t mix well with the larger crystals and is therefore more likely to clump when the sugar-pectin is added to the boiling fruit or juice. To avoid clumping, you need to granulate these sugars in a food processor or blender before measuring out the amount you want.

Question 7

Can I use Agave as the sweetener when making jam or jelly with Pomona’s Pectin?

Jordan Joseph · Accepted Answer

Yes, agave can be used just like honey.

Question 8

Can I mix different fruits in a jam even if there is not a recipe for that combination?

Jordan Joseph · Accepted Answer

You can make a jam that is a mix of different fruits by referring to the basic recipes on the recipe sheet that comes with the pectin or to the instructions on the Get Creative page on this website, and then doing the math. You will use the amounts of lemon or lime juice (if called for), calcium water, and pectin appropriate for each cup of mashed fruit you will be jamming.

Question 9

Can I use canned fruit for the cooked jam recipes?

Jordan Joseph · Accepted Answer

Yes, you can use canned fruit for the cooked recipes as long as no sweetener has been added to the fruit.

Question 10

Can I use frozen fruit for the cooked jam recipes?

Jordan Joseph · Accepted Answer

Yes, you can use frozen fruit for the cooked recipes. It’s best to use unsweetened frozen fruit. Defrost, but don’t drain, frozen fruit before using. Generally you use the liquid from the frozen fruit along with the fruit unless you notice that there is an excessive amount of liquid, in which case you would ladle off some of the excess liquid before measuring your mashed fruit. If you are going to juice the fruit for jelly, then you would use all of the liquid.

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