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I had just finished the jamming season, making 20 different jams and jellies, using the slow cook method and commercial liquid and dry pectin. Yesterday, while at a bookstore in Montreal, Canada, I came across the book, Preserving with Pomona’s Pectin. I bought it and just now ordered your pectin product. I am…
I arrived home from the gym this morning to find that my husband had picked a small bucket of figs (more than we can eat). I pulled out my Preserving with Pomona Pectin book and made a batch of fig-balsamic jam. My husband was the one that ate the left-over peach preserves with…
After several years of canning, I FINALLY found a pectin that actually works without a ton of sugar! I’ve made four different batches of jelly today, and even doubled two of the batches, using organic, unsweetened fruit juice, and the jelly turned out beautifully each time! And I love that it keeps indefinitely…
Dear Connie, Mary Lou, and Saint Pomona! I have been making jam for 50 years and I have to say I am DELIGHTED with your pectin. Since my (California, Sonoma County) orchard is in its third year and finally producing wildly, I have made about 50 jars of jam using your pectin. No…
Made strawberry/kiwi jam. First time using Pomona’s. I am hooked; you convinced me. It came out perfect. Cannot wait to try making another type. Thank you. Josh Rowling Brooklyn, NY August 12, 2013
I just finishing canning a batch of peach preserves, using the recipe from your new book. There was about one tablespoon left that simply would not fit in the jars. I found my husband eating the leftovers with a spoon … and he then went out and picked MORE peaches so I can…
I recently used Pomona’s Universal Pectin for the first time. Congratulations and thank you for a fine product. The directions in the package were easy to understand and the video on the website was good to watch before I began. I followed the directions for making blackberry jam and it came out very…
I’ve been using Pomona’s Pectin for at least 10 years. I like to give jam for gifts and I barter part of the cost of my flute lessons with homemade bread and jam! We used it in our canning classes at church for the last two summers. I made a cost comparison chart…
Thank you — I found Pomona’s at the health store at Coos Bay, Oregon, and finished my jam. It came out fantastic! Your product is great. I used very little honey and my jam tastes like Blueberries and Rhubarb not that over-sweet jam that just tastes like sugar. Very pleased with your product….
I emailed you guys just a couple of days ago hoping to source Pomona’s locally. Your quick response directed me to 2 local retailers – YAY!! I scooted over to one yesterday and got home in time to make 1 1/2 batches of blueberry/wildflower honey jam. Today, I cleaned black and red currants,…
We used Pomona’s Universal Pectin for the first time today. My wife and I are novices at making jam. However, after our first batch with regular pectin and tons of sugar I found it much too sweet; then we found your product. Made a batch of strawberry jam with honey. It was so…
I LOVE your product….I am relatively new to canning and Pomona’s makes it so easy and so consistently good. The thing that really impresses me is that even though Pomona’s is expensive initially, it actually makes three or four batches, which means that it ends up costing less than “regular” pectin. I love…
I pre-ordered my Preserving with Pomona’s. Can’t wait to see it and use in my classes. It is always fun to let my students try something different from just plain berry jam. Although berry jam is delicious, I like to expand their canning experience a bit. One of my favorite jams is Tomato-Strawberry…
Your ideas, recipes, and video are excellent . . .
Thank you so very much for this wonderful product. I used the pectin for the first time last year and was and am more than pleased with the result. I need the low sugar, hubby is diabetic, this works better than anything I have ever used. I am 83 years old so I…
Just a note of thanks for your wonderful product! My daughter introduced me to Pomona’s Pectin and I love it. My mom has always used Certo but the amount of sugar needed is outrageous. I want to taste “fruit” not just “sugar” in my jam. Years ago when I began to make jam…