Do I have to add calcium water to my jam or jelly?

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 in it naturally, you don’t need to add the calcium water.

Category: How to Use Pomona's Pectin

6 Responses

  1. Bryan
    | Reply

    What if I used all my calcium water up but still have more pectin to use? The recipe calls for 1/2 t. of calcium water. That’s the entire contents of the calcium water packet. But it only calls for 1 1/2 t of pectin. So there’s pectin left but no calcium water. Please advise!

    • Shelby Collings
      | Reply

      The calcium water is made up of 1/2 teaspoon calcium powder with with 1/2 cup water, then from that solution you will used the required 1 1/2 teaspoons of calcium water.
      The calcium water can be stored in the fridge for several months (will just need to be tossed if it has any floating bits or smell or color). It can also be stored in the freezer and will keep indefinitely, and will just need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer 😉.

  2. David
    | Reply

    My gelato recipe calls for 1 tablespoon of “liquid pectin”. How do I convert your pectin and calcium into liquid pectin? I bought the 1.1oz box.

    • Shelby Collings
      | Reply

      Hello David,

      Thanks so much for reaching out! Pomona’s Pectin is not a direct replacement for liquid pectin, so this is our best guess at how to substitute it.

      You will need to dissolve Pomona’s Pectin into boiling water and get it to dissolve. (Bring 1/2 cup water to a boil. Place into food processor/blender. Add proper amount of Pomona’s Pectin, to make liquid pectin. Make sure to VENT LID. Blend 1-2 minuted until all the powder is dissolved. (if mixture is too thick add a small amount of additional water, juice or some of your fruit to loosen up and assist with removing from blender)

      We would guess that your will need 1/8 teaspoon of Pomona’s Pectin to replace the 1 tablespoon liquid pectin. The calcium from the milk in your gelato should be sufficient to jell the pectin.

      Best of luck and we would love to hear how it turns out!

  3. Charlie
    | Reply

    When I search “calcium water,” your site says that I need to add it if my fruit doesn’t have calcium. Sadly that doesn’t answer the question most of us have. In fact it begs another one, meaning there are two:
    1) How do we know the calcium content of our fruit, and
    2) Where do we get calcium water or how do we make it?
    This info would be far more helpful. I’m keen to use your product, but I won’t purchase it if I don’t know if I’ll be able to activate it.

    Would you advise, please?

    • Shelby Collings
      | Reply

      Hello Charlie,
      Every purchase of Pomona’s Pectin will come with an adequate amount of calcium powder. Each of our recipes, in the direction sheet and on our website tells you how much calcium water is needed for your jam/jelly to jell, so there is no guessing or research needed.

      Please let us know if you have any other questions. We are happy to help!

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