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Posts Tagged ‘Pomona’s Universal Pectin’

I don’t use jam often because I find all store bought jam are way too sweet. One day my husband Richard brought home a jar of blackberry jam made by his coworker. It was semisweet and yet tangy. I loved it and asked for the recipe. This was the start of my jam making journey– blackberry, raspberry, strawberry, peach, apple… they were all delicious, except I had problem with the consistency. Sometimes the jam was too hard, other times too runny… I used SureJell pectin and followed the recipes on the package. Even their low sugar recipes were too sweet to my taste. I tried to cut down sugar further but the jam wouldn’t set properly… all those jam making were really trial and error process.

Just as I was experimenting and finding the balance of sugar amount versus setting point, I came across Pomona’s Universal Pectin on Amazon. It uses a totally different approach to set the jam without tons of sugar, and thus producing jam that has more true fruit flavor. I decided to give it a try based on its raved reviews.

The results? Very happy jam! I can taste the real fruit flavor instead of sugar! Although the price of Pomona’s Universal Pectin more expensive (compared to SureJell), but one package lasts a very long time. I didn’t realize this so I bought 6 packs all at once… It’s going to last my whole life!

Low Sugar Blackberry Jam

Low Sugar Blackberry Jam

Low Sugar Blackberry Jam

Low Sugar Blackberry Jam

Pomona’s Universal Pectin

Pomona’s Universal Pectin

Blackberry Jam (Low Sugar)– please note this recipe uses Pomona’s Universal Pectin (makes 4- 8oz. jars)

Ingredients:

3 cups mashed sweet blackberries (5 cups fruit)
1/4 cup fresh squeezed lemon juice (about 1 lemon)
2 tsp calcium water (from Pomona’s Universal Pectin)– shake well before use– see note below
3/4 cup sugar
2 tsp pectin powder (from Pomona’s Universal Pectin)– see note below

Method:

  1. Prepare jars, lids and rings– wash them and rinse. Boil glass jar in hot water, add lids and rings to simmer. Turn off heat and let stand in hot water until ready to use.
  2. Combine sugar and pectin in a bowl, mix well.
  3. Combine mashed fruits lemon juice in a heavy sauce pan. Add calcium water to mix well. Bring fruits to a full boil on high or medium high heat. Stir well.
  4. Add pectin sugar mixture. Stir vigorously 1-2 minutes to dissolve pectin while mixture returns to full boil. Remove from heat. Skim off foams on the top.
  5. Carefully remove jars, lids and rings from hot water and drain. Fill jam to 1/2 inch of jar top. Wipe clean any spills on the rim. Place lids and screw the rings to loosely fit.
  6. Canning jam– put filled jars in boiling water. Water level must at least 1 inch above top of jars. Cover and boil for 10 minutes. Remove jars and cool on a rack for 24 hours to set. If the canning process is successful the jars will produce a ‘popping’ sound during cooling, which means the lid is sucked down and sealed tight. If not then repeat canning process. After 24 hour cooling time, screw the lid rings tight. Store in cool dry pantry for up to 1 year. For failed canning jams, store in refrigerator for up to 3 weeks.

Regina’s Note:

  • Calcium water: it’s the mixture of calcium powder and water as instructed from Pomona’s Universal Pectin. You mix it and keep in a glass jar. Since not much is needed each time for jam making, there will be extras which can be kept in freezer until next use.
  • Pectin powder: be sure to mix pectin powder thoroughly with sugar before adding to fruit mixture.

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