fresh pineapple on a cutting board

Orange-Pineapple Jelled Salad (Vegan)


Orange-Pineapple Jelled Salad (Vegan) is a no-sugar recipe made with Pomona’s Pectin. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.


  • 3/4 cup orange juice
  • 1 teaspoon Pomona’s Pectin
  • 1 cup crushed unsweetened pineapple with juice fresh or canned
  • 1 teaspoon calcium water see step #1
  • 1/4 cup carrot washed + finely shredded


  • 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.
  • Pre-dissolve pectin: Bring the ¾ cup orange juice to a boil in a small saucepan and put in blender/food processor. Add the 1 teaspoon pectin and process on high for 1 minute until pectin is totally dissolved. If necessary, scrape pectin from sides of blender into juice and continue blending until all pectin is dissolved. Set aside.
  • Put pineapple in a small saucepan, add calcium water, stir well, and heat to nearly boiling.
  • Add pectin-orange juice to pineapple-calcium water mixture in the saucepan and stir well. Remove from heat.
  • Add shredded carrot; mix well.
  • Pour into a medium bowl or individual serving bowls; chill in refrigerator until firm.

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