How to Use Pomona's Pectin

The shelf life for cooked and processed jam made with Pomona’s is one year. Once opened, cooked and processed jam lasts 3 weeks in the refrigerator.

Pomona’s Pectin is activated by calcium, so calcium has to be present in the mixture either naturally or added by you. Since most people don’t know the calcium content of their fruit, we recommend a calcium water amount in every recipe to be sure there is calcium in the mixture. If your fruit has calcium…

Yes, if you want to make a small batch, our jam and jelly recipes can always be halved or quartered. Be sure to halve or quarter all of the ingredients in the recipe.

Yes, you can double or triple a Pomona’s cooked recipe. Be sure to double or triple all of the ingredients in the recipe. Potential Limits and Pitfalls when doubling or tripling a recipe: You must have a water-bath canner that is large enough to hold ALL of the jars you are filling. It is not…

The small asterisks that appear by some fruits and then appear again in the measured ingredients column of that recipe (next to ¼ cup lemon or lime juice) are telling you that the fruits with the asterisk, like Sweet Blackberry, require the ¼ cup lemon or lime juice. The addition of lemon or lime juice…

Generally we recommend½ pint (8 oz or 1 cup) jars for low-sugar jams and jellies. The ¼ pint (4 oz or ½ cup) are a good size also if you’re making the jam or jelly for gifts. You can use 1 pint (2 cup) jars but it’s important to remember that a jar of low-sugar jam…

We recommend that you read and understand the directions and recipes that come with Pomona’s Universal Pectin before you start jamming. Pomona’s is different from other pectins because it is not pre-mixed with dextrose. This means that the pectin powder is more potent and it also means you cannot add the pectin powder directly to…