No added sweeteners, no preservatives, no fillers.
This recipe was developed by Allison Carroll Duffy. She says: “The rosemary flavor is subtle but present, nicely balancing the sweetness of the berries and giving the jam a little more depth. In making this recipe, be sure to mince the fresh rosemary very, very finely so that the rosemary flavor spreads evenly throughout the jam, and so that you avoid having any noticeable pieces of rosemary in the jam, as they are not particularly appealing to bite into. Additionally, for reasons of canning safety, be sure to use the amount of lemon juice indicated in the recipe, and do not increase the quantity of rosemary, as it can impact the pH of the final product.” Feel free to use other sweeteners that measure like sugar or honey in this recipe.
HONEYED PEAR LEMON MARMALADE
RASPBERRY HONEY VANILLA JAM
FRESH PINEAPPLE JAM
Specially Formulated For You
Our low-methoxyl citrus pectin is specially formulated for making low sugar jam & jelly. What makes our pectin so unique? Need help in troubleshooting your recipe? Check out our FAQ page for answers to your pectin and jamming questions.
Testimonials
"We have been using Pomona’s Pectin for years and truly find it to the be the best product out there – not just for using less sugar, but for really showing off the amazing flavors of our Alaska grown fruits such as red currants, black currants, rhubarb, raspberries, strawberries and apples. Thank you!"
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Anita Golton, Owner Flying Squirrel Bakery Cafe - Talkeetna, Alaska
“Just wanted to tell you how over the moon in love I am with your product. I have a booth at a local farmers’ market… The local population of diabetics is absolutely in love with the jams and jellies that I make with honey or maple syrup or xylitol… not once have I made any with sugar, since switching pectins. Thank you so much for making such a high quality product.”
Simone Broersma - Strathroy, Ontario, Canada
“I have been using Pomona’s Pectin for years now and have never looked back. I love the fact that I can use many different sources for sweetening, like maple syrup and honey. Canning all summer for Christmas gift baskets for family and friends keeps me pretty busy.”
Carol Piros - Santa Paula, CA
Preserving with Pomona’s Pectin
This newly updated Pomona’s Universal Pectin cookbook by Allison Carroll Duffy shows readers how to use this revolutionary product and method to create and can marmalades, preserves, conserves, jams and jellies.
