Fruit Sauce
Fruit Sauce is a low-sugar or low-honey sauce made with Pomona’s Universal Pectin, using your choice of fruit and Pomona’s Pectin jam recipe. Pomona’s Universal Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Notes
Option: As with Pomona’s Jam & Jelly recipes, you can halve or quarter the recipe to make just one or two jars of sauce for immediate consumption. The sauce will last for 3 weeks in the refrigerator.
Just remember to do your math! And use a scant half of the amount of the pectin you’ve already halved or quartered. I learned the hard way it is best to do the math and write it all down before you start!
Servings 5 cups
Ingredients
- Find the jam recipe for the fruit you want to make into a sauce. Can be found on the recipe sheet that comes with Pomona’s Pectin, or use any of the jam recipes on our website.
- Use 1/3 up to 1/2 the amount of pectin as in the jam recipe. Generally, a scant 1/2 seemed to give the best sauce consistency.
- All of the other ingredients in the recipe stay the same.
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Prepare fruit.
- Measure mashed fruit into sauce pan.
- Add calcium water and lemon or lime juice (if called for in the recipe) and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix correct amount of pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Can you make freezerjam using Pomona’s pectin?
You sure can! See our Freezer Jam recipe here.
I’d like to make a hot pineapple sauce (I’d be using canned pineapple, not fresh.), and have questions:
1) is it possible to blend it smooth after the pectin has dissolved
2) and once smooth, then add 1 tsp of chili flakes (and perhaps boil it for another 2 minutes? I’d like chili flakes to be visible.
Thank you!
Yes, both 1 and 2 should work just fine!
Using the same (safe) fruit : lemon juice/acid : sugar ratios in the recipes, why would the sauce recipe not be safe to can like the other recipes (that have more pectin)>>>The sauce will last for 3 weeks in the refrigerator<<<
OR did you just mean that after opening, the sauces last 3 week in the fridge?
Thanks!
After opening the sauce will last for up to 3 weeks in the fridge. They canned sauce has the same 1 year shelf life as other low sugar preserves. 😊